Director of Banquets

Omni Boston Hotel at the Seaport

Omni Boston Hotel at the Seaport is a AAA Four Diamond destination located in the heart of the bustling Seaport District. The property boasts 1,054 beautifully appointed guest rooms (including 52 suites), seven unique dining experiences, a scenic rooftop pool, the luxury Breve Spa, and over 100,000 square feet of state‑of‑the‑art event space.

• Manage day‑to‑day operation to consistently inspect all events ensuring the correct standards are maintained and high‑quality meeting room sets, service, food quality and presentation.
• Understand Local 26 contract and adhere to it.
• Review staffing levels to meet guests’ service and operational needs while following Local 26 staffing guidelines and maintaining productivity.
• Ensure positive guest service, respond to complaints and take actions to convert dissatisfied guests into returning guests.
• Control requisitioning of food and beverage quantities by forecasting volume to maximize profitability and avoid over/under production.
• Ensure compliance with health, safety and sanitation standards and prepare daily for health department and Ecosure inspections.
• Maintain up‑to‑date knowledge of local competitor banquet production and offerings.
• Assist in budgeting, control overheads, achieve budget throughout the year, report all variances, recommend corrective actions.
• Schedule and conduct daily/weekly walk‑throughs, maintain furniture, fixtures and equipment, and work with Engineering on maintenance work orders.
• Recruit, interview, train, supervise and develop team members, holding associates accountable when performance standards are not met.
• Create an environment of mutual trust, respect and cooperation; ensure fair and equitable treatment and improve associate engagement and retention.
• Solicit associate feedback, review satisfaction results and follow up on concerns; recognize achievements across departments.

• Minimum five years of progressive experience in Food & Beverage Management, with at least two years in a senior leadership position and two years in a Banquet Operations leadership role.
• Large convention hotel experience strongly preferred; union environment experience required.
• Ability to work in a fast‑paced environment and handle multiple priorities and stressful hotel operations.
• Clear, concise written and verbal communication skills; comfortable speaking to guests and conducting meetings.
• Proven track record of motivating managers and associates to meet and exceed goals and provide high‑quality guest experiences.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, and food and beverage cost controls.
• Demonstrated ability to mentor and develop talent and to handle progressive discipline/coaching discussions.
• Willingness to work flexible hours during busy times and high‑profile events, including nights, weekends and holidays.
• Serve Safe certified food manager;
  Unexpired TIPs required.
• Highly developed customer service skills; friendly, approachable demeanor and strong problem‑solving abilities with keen eye for detail.

• Customer Focus
• Creativity
• Problem Solving
• Drive for Results
• Peer Relationships
• Leading & Influencing
• Time Management
• Motivating Others
• Composure
• Business Acumen

• Interior of hotel, in restaurant and kitchen areas with exposure to steam, humidity and extreme temperature.
• Ability to stand/walk for extended periods of time; bend, reach and lift up to 50 lbs and push/pull/carry up to 100 lbs.
• Exposure to hazardous cleaning chemicals.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. We do not discriminate on the basis of any protected category with respect to the payment of wages. EEOC is the Law Poster.