Director of Banquets - Boutique Luxury Hotel | FL

Position:
Confidential

Department: Food & Beverage
Reports to: Director of F&B/Hotel GM (TBD)

Location: Florida

Own banquet operations for a high-touch, design-forward boutique hotel. Lead end-to-end delivery of social and corporate events from pre-con to flawless execution, guest satisfaction, and post-event financials. Scale a premium service culture while hitting revenue, cost, and quality targets. Annual banquet revenue approx. $7M
.

• Operations leadership: Direct daily banquet service across ballroom, salons, and outdoor spaces; execute BEOs, floor plans, and timelines for events typically up to ~250 guests.
• Service standards: Set, train, and audit luxury service steps; tastings, mise en place, room sets, sequence of service, and guest-recovery protocols.
• People management: Hire/schedule/coach captains, servers, bartenders, housemen; maintain grooming, safety, and performance standards; manage third-party labor as needed.
• Financials: Own banquet labor forecasts, inventory, cost control, billing accuracy, gratuity/service charge distribution, and revenue capture (upsells, resets, premium bars).
• Cross-functional: Tight partnership with Culinary, Stewarding, Catering/Events Sales, AV, Rooms, Security, and Finance; lead pre-cons and post-cons.
• Compliance: Maintain DOH, fire/life safety, and alcohol service compliance; oversee equipment care and pars.
• Continuous improvement: Analyze event KPIs/feedback; refine SOPs, training, and layouts; recommend Cap Ex/smallwares.

• Event OSAT ≥ 90% with 24-hour recovery on escalations.
• Labor % and beverage COGS at/better than plan; accurate gratuity/service-charge distribution.
• Clean health/safety audits; reduced reliance on agency labor; strong trained on-call bench.

Applicants must be currently authorized to work in the U.S. Sponsorship not available unless stated otherwise.

We are an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

• 5–7+ years banquet leadership in luxury/boutique hotels; multi-venue supervision preferred.
• Strength in complex, high-design social events (weddings/galas) and polished corporate programs.
• Hands-on floor leader; calm under pressure; strong coaching, labor planning, and conflict resolution.
• Expert with BEOs, diagramming tools, seating software, and POS; proven cost control and billing accuracy.
• Current food handler and alcohol service certifications (or obtained promptly).
• Flexible schedule: nights/weekends/holidays; event-driven hours.

• Base salary: $90,000–$100,000
  .
• Incentives:
  10% year-end bonus (paid in December) + 1% commission on all event sales (payout cadence/eligibility to be confirmed).
• PTO: Paid vacation / Flexible PTO.
• Retirement: 401(k).
• Health insurance: Medical (and available coverages)
  effective after 90 days
  .
• Allowances: Phone allowance.
• Other: Meals during shift, uniforms, and parking/commuter benefits if applicable.
• Relocation/temporary housing