Director of Banquets and Culinary Experience

PM Hotel Group • Wilmington, DE

12h • Onsite

About The Position

Since 1913, HOTEL DU PONT has been Wilmington's most storied address — the only AAA Four Diamond hotel in the State of Delaware — a landmark occupying an entire city block at the heart of Delaware's largest city. With more than 25,000 square feet of historic event space, the hotel hosts elegant weddings, grand galas, and high-profile corporate gatherings. Every event reflects our legacy of sophistication and our team's commitment to creating beyond memorable experiences.

We are seeking an experienced and visionary Director of Banquets and Culinary Experience to join our Executive Committee. You will lead the banquets department and oversee banquet and pastry production kitchens and storeroom operations, commanding the majority of food and beverage revenue on property. From the first course to the final toast, you will set the standard for culinary excellence and flawless event execution that HOTEL DU PONT is known for.

Requirements

• At least 5 years of progressive food-and-beverage or banquet leadership experience
• Track record of managing large-scale events at a luxury or full-service property
• Ability to lead kitchens and service teams with confidence
• Understanding of the business side of hospitality including labor management, cost controls, and revenue accountability
• Clear communication skills
• Ability to build strong teams
• Ability to hold oneself to the same standard set for others

Responsibilities

• Direct all banquet service operations across more than 25,000 square feet of historic event space, including weddings, galas, corporate events, and private dining
• Oversee banquet and pastry production kitchens and storeroom, maintaining the highest standards of food quality, consistency, and safety
• Partner with the Sales and Catering team to bring event visions to life, from menu development through final execution
• Build, manage, and develop a high-performing banquet team including captains, servers, housepersons, and culinary production staff
• Drive food and beverage revenue performance, manage departmental labor and cost of goods, and report results to the General Manager as an Executive Committee member
• Maintain all health, safety, and sanitation standards in compliance with local and state regulations
• Collaborate across departments including People and Culture, Finance, and Front Office to deliver a seamless guest and client experience

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed