JOB OVERVIEW

The Director of Banquets is responsible for the overall leadership, operational execution, and financial performance of the hotel's banquet and event operations. This position oversees meetings, conferences, weddings, social events, and other catered functions in a high-volume, fast-paced, full-service hotel. Such a role leads the banquet management team, ensures flawless execution of events, maintains brand and service standards, controls labor and operating costs, and builds strong relationships with clients and hotel partners.

DUTIES AND RESPONSIBILITIES

• Oversee the end-to-end execution of all banquet functions, ensuring rooms are set, serviced, and broken down according to BEO specifications and agreed timelines
• Review all Banquet Event Orders daily; identify and resolve conflicts, gaps, or last-minute changes before they affect the guest
• Conduct pre-event and pre-shift meetings to communicate event details, service standards, timing, VIP needs, and special instructions to the team
• Coordinate closely with the Culinary, Catering/Sales, Convention Services, Stewarding, Engineering, and Audio-Visual teams to ensure seamless delivery
• Serve as the on-site point of contact for meeting planners and clients during events, anticipating needs and responding immediately to requests or issues
• Manage room turns and simultaneous events efficiently in a high-volume environment, adjusting staffing and resources in real time
• Own the banquet department's financial performance, including revenue, labor cost, food and beverage cost, and departmental profit
• Prepare, monitor, and adhere to the annual banquet budget and forecasts; explain variances and take corrective action
• Accurately capture and post all banquet charges, ensuring event checks are reconciled and signed at the conclusion of each function
• Optimize labor scheduling against forecasted business volume to maximize productivity while protecting service quality
• Manage inventory of banquet equipment, china, glassware, silverware, linens, and supplies; control breakage, loss, and par levels
• Identify upsell and incremental revenue opportunities (bar service, enhancements, gratuities, service charges) in partnership with Catering Sales
• Recruit, hire, train, schedule, and supervise banquet management, captains, servers, bartenders, and set-up staff
• Set clear performance expectations and conduct regular coaching, feedback, and formal performance reviews
• Build and maintain a flexible staffing model that scales with peaks and valleys of business
• Foster a positive, inclusive, and accountable team culture aligned with hotel's values spirit
• Ensure all team members are trained on service standards, sequence of service, safety, sanitation, and responsible alcohol service
• Address employee relations matters promptly and fairly, in partnership with Human Resources
• Deliver consistently exceptional service that meets or exceeds Hilton brand standards and drives high guest satisfaction and meeting-planner scores
• Build strong relationships with clients, corporate accounts, and social hosts to encourage rebooking and referrals
• Proactively identify service recovery opportunities and resolve guest concerns with urgency and professionalism
• Walk event space regularly to inspect cleanliness, setup accuracy, lighting, temperature, and overall readiness
• Perform other duties as assigned

QUALIFICATIONS AND REQUIREMENTS

Education & Experience

• Bachelor's degree in Hospitality Management, Business, or a related field preferred; equivalent work experience considered
• Minimum 5-7 years of progressive banquet or food & beverage experience, with at least 3-5 years in a banquet leadership role
• Prior experience in a full-service, high-volume hotel, convention hotel, or resort strongly preferred.
• Experience with Hilton brand systems and standards (e.g., OnQ, Delphi/Amadeus) is a plus

Required Skills/Abilities

• Proven ability to lead, motivate, and develop large, diverse teams in a fast-paced setting
• Strong financial acumen: budgeting, forecasting, labor management, and P&L ownership
• Exceptional organizational skills and the ability to manage multiple concurrent events without compromising quality
• Excellent communication and interpersonal skills with guests, clients, and all levels of staff
• Calm, decisive problem-solving under pressure and in time-sensitive situations
• Detail-oriented with a relentless commitment to service excellence and brand standards
• Proficiency with banquet/catering software, point-of-sale systems, and Microsoft Office

Schedule

Work schedules are based on the operational needs of the business. Availability to work days, evenings, weekends, and holidays is required for this position.

Physical, Mental and Environmental & Technical Demands

Fast-paced environment, multiple tasks to be handled under time constraint. Must be able to bend, crouch, kneel, and twist in the work area. The role involves frequent standing, walking, bending, kneeling, climbing, lifting, pushing, and pulling objects weighing up to 250lbs. often for extended periods. Must be able to maneuver around property. Must be able to sit for prolonged periods of time. Must be able to operate a computer, telephone, and copier. Must have manual dexterity to operate all office equipment. May include exposure to high levels of ambient noise for prolonged periods, must be able to perform essential job functions effectively in such conditions.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained as part of the orientation process.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as exempt (per the Fair Labor Standards Act).