Banquet Director - AC Hotel Portsmouth

Hotel•Portsmouth, NH

13h•Onsite

About The Position

We’re looking for an experienced Banquet Director to bring energy, creativity, and operational excellence to our culinary and events team at AC Hotel Portsmouth. In this role, you’ll lead all Food & Beverage operations for events and functions — from elegant weddings and corporate gatherings to elevated social experiences — ensuring flawless execution, exceptional service, and memorable moments for every guest. At Colwen Hotels, we believe hospitality is powered by people. Built on hard work, authenticity, and innovation, we empower our teams to bring bold ideas to life and create experiences guests remember long after checkout. With a growing portfolio of 40 hotels across 9 states, we offer more than just a job — we offer career growth, leadership development, and the opportunity to be part of a company that’s continuously evolving and investing in its people.

Requirements

Experienced hospitality professional with 2+ years in Banquet, Event, or Food & Beverage Management (hotel experience preferred)
Confident and motivating leader who brings out the best in their team
Highly organized with the ability to multitask and adapt in a fast-moving environment
Passionate about hospitality, guest service, and operational excellence
Skilled in communication, problem-solving, and team development
Comfortable working with POS systems and common computer software
T.I.P.S. and ServSafe certified (or able to obtain within 30 days)

Responsibilities

Leading and overseeing all catered and non-catered events from planning through execution
Delivering exceptional guest experiences while maintaining strong cost controls
Partnering closely with Sales teams and Hotel General Managers to ensure seamless event coordination
Recruiting, training, mentoring, and inspiring banquet and food & beverage associates
Setting operational goals, schedules, budgets, and service standards
Ensuring flawless banquet service and adherence to brand and Colwen standards
Collaborating with culinary leadership to create exciting and innovative menus
Leading daily pre-shift meetings and fostering strong team communication
Managing beverage operations, liquor controls, product mix, and inventory
Staying ahead of market trends to develop fresh ideas for specials and presentation
Ensuring compliance with all food safety, liquor laws, and operational procedures
Maintaining efficient inventory systems, ordering supplies, and managing deliveries
Supporting a culture of teamwork, professionalism, and continuous improvement