Director of Banquets

Exceptional banquet experiences do not happen by chance. They are the result of strong leadership, operational precision, and a team united around service excellence. As Director of Banquets, you will lead banquet operations while shaping memorable guest experiences, developing high-performing teams, and driving financial success. This highly visible leadership role influences service standards, associate engagement, operational performance, and guest satisfaction across a luxury resort environment, ensuring every event reflects the elevated expectations of Forbes Four-Star and Five-Star hospitality.

What You Will Create

• Memorable banquet and event experiences through visible leadership, operational oversight, and an unwavering commitment to guest satisfaction and luxury service standards
• A high-performing, engaged banquet team through coaching, mentorship, performance feedback, training support, and a culture built on accountability, professionalism, and service excellence
• Strong business results by managing labor, scheduling, payroll accuracy, budgets, financial performance, and operating expenses while aligning department performance with established goals
• Seamless collaboration between Banquets, Culinary, Food and Beverage, and resort leadership teams to ensure successful event execution and operational consistency
• Service environments that consistently meet and sustain Forbes Four-Star, Forbes Five-Star, and AAA Diamond expectations through attention to detail, quality assurance, and active guest engagement
• Timely resolution of guest concerns through proactive communication, service recovery, and thoughtful decision-making that strengthens guest loyalty and trust
• Operational readiness through participation in departmental and resort meetings, communication of key business updates, and alignment of staffing and service priorities
• A culture of continuous improvement by reviewing business performance, analyzing financial results, supporting compliance initiatives, and implementing recommendations that strengthen departmental effectiveness
• Safe, compliant operations through partnership with Food and Beverage leaders to support training requirements, certifications, and adherence to operational standards
• Positive working relationships across Front of House and Back of House teams that encourage collaboration, accountability, and exceptional service delivery

What You Can Expect

• A fast-paced luxury hospitality environment with high guest expectations
• Leadership responsibility for banquet operations, service execution, staffing, and financial performance
• Frequent interaction with guests, resort leadership, culinary teams, and Food and Beverage leaders
• A balance of strategic planning, administrative responsibilities, and hands-on operational leadership
• Active involvement in service periods, events, guest interactions, and team development
• Responsibility for scheduling, payroll oversight, budgeting, and operational planning
• Opportunities to influence associate engagement, leadership development, and departmental performance
• Flexible scheduling that includes evenings, weekends, holidays, and peak business periods
• Standing and walking throughout banquet facilities for extended periods of time
• Physical activity including lifting, pushing, pulling, and carrying up to 30 pounds

What You Bring

• A leadership presence that inspires confidence, accountability, and excellence
• A passion for creating elevated guest experiences and memorable events
• The ability to build strong relationships across departments and foster a collaborative team culture
• Strong judgment and decision-making skills when navigating operational challenges and service opportunities
• Exceptional communication skills with the ability to engage effectively with guests, associates, and senior leadership
• The composure to manage multiple priorities in a dynamic, high-pressure environment
• Outstanding organizational and time-management abilities that allow you to balance daily operations with long-term initiatives
• A commitment to coaching, mentoring, and developing future leaders
• Attention to detail and operational discipline that supports consistency and quality
• Professionalism, discretion, and integrity when handling confidential or sensitive information
• A service-minded approach that consistently places guest satisfaction at the center of decision-making

Qualifications

• Associate degree in Hospitality Management or a related field required; bachelor's degree preferred
• Minimum of 5-6 years of management experience within Food and Beverage operations; banquet leadership experience preferred
• Experience within a Forbes Four-Star, Forbes Five-Star, or comparable luxury hospitality environment preferred
• Proven guest service and guest relations experience within a high-service environment
• Demonstrated success in associate development, coaching, engagement, and retention
• Proficiency with Microsoft Office applications, including Word, Excel, and PowerPoint
• Ability to speak, read, and communicate fluently in English
• Basic mathematical proficiency
• Must be at least 18 years of age
• Ability to work a flexible schedule including evenings, weekends, holidays, and varying shifts
• Ability to lift, push, pull, and carry up to 30 pounds
• Ability to stand, bend, kneel, climb, and perform the physical requirements of the position throughout the workday

Additional Information

This job description is not intended to be a comprehensive list of all duties, responsibilities, or activities associated with this position. Responsibilities may change or be assigned as needed to support operational excellence, business needs, and exceptional guest service standards.