Director of Banquets

Position Summary

The Director of Banquets is responsible for leading and managing all banquet operations to ensure exceptional guest experiences, operational excellence, and financial success. This leadership role oversees banquet managers, servers, attendants, and support staff while maintaining the highest standards of service, food quality, and hospitality. Working closely with the General Manager and culinary team, the Director of Banquets ensures every event is executed seamlessly, meets ownership expectations, and reflects the Rainbow Room's reputation for world-class luxury service. The role also provides leadership in staffing, employee development, budgeting, operational planning, and continuous improvement while fostering a culture of professionalism, teamwork, and accountability.

Key Responsibilities

Leadership and Team Management

• Direct and oversee all daily banquet operations and staff.
• Recruit, interview, hire, train, coach, and develop banquet managers and hourly employees.
• Conduct daily pre-shift meetings and departmental meetings to communicate operational priorities and service expectations.
• Mentor managers while promoting teamwork, accountability, and professional development.
• Monitor employee performance and address coaching, disciplinary, and performance issues as needed.
• Ensure appropriate staffing levels for all scheduled events.

Banquet Operations

• Ensure all Banquet Event Orders (BEOs) are executed accurately and efficiently.
• Coordinate with culinary, events, and support departments to deliver seamless event execution.
• Monitor service quality to ensure exceptional guest experiences and adherence to luxury service standards.
• Oversee banquet setup, service, breakdown, storage areas, and banquet equipment.
• Continuously improve service standards, operating procedures, and departmental efficiency.
• Maintain cleanliness, organization, and safety throughout banquet facilities.

Guest Service

• Deliver exceptional customer service before, during, and after every event.
• Anticipate guest needs and resolve concerns promptly and professionally.
• Build and maintain strong relationships with VIP clients and repeat guests.
• Ensure guest satisfaction through consistent communication and attention to detail.

Financial and Administrative Management

• Manage departmental budgets, labor costs, purchasing, inventory, and profit-and-loss performance.
• Review payroll, invoices, operating reports, and financial records for accuracy.
• Participate in annual budgeting and financial planning.
• Maintain departmental documentation.
• Utilize Microsoft Office to improve scheduling, reporting, and operational efficiency.

Facility and Operational Oversight

• Conduct routine inspections of front-of-house and back-of-house areas.
• Ensure banquet facilities, uniforms, equipment, and storage areas are maintained to company standards.
• Coordinate maintenance requests and follow through to completion.
• Develop and maintain positive vendor relationships while ensuring cost-effective purchasing decisions.

Qualifications

• Minimum of four years of banquet management or supervisory experience in a luxury hotel, fine dining restaurant, or upscale event venue.
• Extensive knowledge of banquet operations, catering, and food and beverage service.
• Strong leadership, communication, organizational, and problem-solving skills.
• Experience managing large teams in a fast-paced hospitality environment.
• Proficiency in Microsoft Office applications, including Excel, Word, and Outlook.
• Excellent written and verbal communication skills.
• Ability to remain composed under pressure while managing multiple priorities.
• Fluency in English; additional languages are an asset.
• Flexible schedule, including evenings, weekends, holidays, and special events.

Physical Requirements

• Ability to stand and walk for extended periods.
• Lift up to 50 pounds regularly and move equipment weighing up to 250 pounds occasionally.
• Bend, stoop, kneel, crouch, climb, and reach as necessary.
• Work in varying temperatures and moderate-to-loud environments.
• Maintain the stamina and manual dexterity required to support banquet operations safely and efficiently.

The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities, and qualifications required of employees assigned to this role.

The base compensation range for this role is $145,000 to $160,000. This role is also eligible for a discretionary annual bonus, as well as access to our comprehensive medical, dental, and vision insurance, life and disability insurance, 401(k) plan (with matching contributions), wellness benefits and all other benefits afforded to full-time Rainbow Room employees.

This base range reflects a number of factors including, but not limited to, relevant experience, skill sets, and/or licensure required of an individual in this particular role. The base range is also specific to members of Rainbow Room's New York team, as we've considered factors specific to this geography.

Job Location

New York, New York, United States

Position Type
Full time