POSITION SUMMARY:
The Director of Banquets is responsible for the overall leadership, strategy, and execution of all banquet and event operations within the property. This role oversees the planning and delivery of meetings, conferences, weddings, and social events while ensuring exceptional service, operational efficiency, and guest satisfaction. The Director of Banquets leads the banquet management and service teams, collaborates with Sales, Catering, and culinary departments, and ensures that every event reflects Coury Hospitality's commitment to excellence, professionalism, and memorable guest experience.
PRIMARY JOB DUTIES:
- Oversee all banquet and event service operations including meetings, conferences, weddings, and special events.
- Ensure seamless execution of events from setup to service and breakdown.
- Monitor banquet operations to maintain high service standards and operational efficiency.
- Establish service procedures and operational guidelines for banquet staff.
- Lead and manage banquet managers, assistant banquet managers, banquet captains, and service staff.
- Recruit, train, and develop banquet team members to maintain service excellence.
- Create staffing schedules based on event volume and operational needs.
- Foster a culture of teamwork, professionalism, and guest-focused service.
- Work closely with Sales, Catering, and Event Planning teams to review banquet event orders (BEOs).
- Ensure all event details, timelines, and service requirements are clearly communicated to the banquet and culinary teams.
- Coordinate with the Executive Chef and culinary staff to ensure efficient food service and presentation.
- Maintain direct communication with clients and event planners to ensure expectations are met or exceeded.
- Oversee guest service during events and resolve issues promptly and professionally.
- Ensure banquet services reflect the quality and hospitality standards of the Coury Hospitality brand.
- Manage banquet department budgets, labor costs, and operational expenses.
- Monitor staffing efficiency to maintain cost control while delivering exceptional service.
- Support revenue growth through efficient event execution and service excellence.
- Oversee banquet inventory including linens, china, glassware, silverware, and event equipment.
- Ensure banquet facilities remain organized, clean, and properly maintained.
- Coordinate equipment needs for large-scale events or special functions.
- Ensure banquet operations comply with health, sanitation, and safety regulations.
- Maintain responsible alcohol service standards.
- Ensure proper food handling procedures are followed in collaboration with culinary teams.
Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
KNOWLEDGE, SKILLS AND ABILITIES:
- Bachelor's degree in hospitality management, Event Management, or related field preferred.
- 5-7 years of banquet or food & beverage management experience.
- Proven leadership experience managing large banquet teams and complex events.
- Strong knowledge of banquet operations, event logistics, and service standards.
- Excellent leadership, communication, and organizational skills.
- Ability to manage multiple large-scale events simultaneously.
PHYSICAL DEMANDS:
- Ability to lift up to 40 pounds occasionally.
- Frequent standing, walking, and movement throughout event spaces.
- Ability to assist with event setups and service when necessary.
- Ability to work evenings, weekends, and holidays depending on event schedules.
This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.
