Director of Banquets

The Sagamore Resort•Town of Bolton, NY

About The Position

The Director of Banquets manages and oversees the organization’s banquets and events, including planning, presentation, and service. The role focuses on special event planning and implementation, managing departmental costs, overseeing food and beverage training, and ensuring adherence to quality and safety standards. The Director of Banquets leads department operations in conjunction with, and in the absence of, the Director of Food and Beverage. The position assists with daily banquet and event administration and planning, staffing and team development, guest satisfaction, food and beverage preparation and service, cost control, scheduling and payroll, service audits, and oversight of Culinary, Stewarding, and Purchasing functions and budgets.

Requirements

High school diploma or equivalent experience.
Minimum of 2–3 years of management experience in food and beverage.
Experience with procurement and inventory control systems, processes, and procedures.
Flexibility to work nights, weekends, and holidays as needed based on business demands.
Excellent written and verbal communication skills.
Strong attention to detail and time-management skills.

Nice To Haves

Degree in hospitality, business, or a related field.
Experience with overall oversight and coordination of food and beverage training programs.
Manager-level certification from a nationally accredited food safety training program.
Manager-level certification from a nationally accredited alcohol awareness and safety training program.
Effective communication and conflict-resolution ability; proven teamwork.

Responsibilities

Assist the Director of Food and Beverage with daily administration and planning of banquets and events to meet the resort’s monthly goals.
Participate in recruiting, hiring, orienting, training, assigning, scheduling, coaching, and counseling team members; communicate expectations, monitor performance, provide feedback, and review contributions.
Collaborate with food and beverage leadership on team development, training, and succession planning.
Lead the banquets team in anticipating and responding to guest needs to maximize satisfaction.
Partner with food and beverage leadership to direct the preparation, presentation, and timeliness of food and beverages at banquets and events.
Assist the Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities.
Ensure banquets and events continuously comply with local and national food-handling standards.
Work with food and beverage leaders and Human Resources to ensure timely and accurate scheduling and payroll activities.
Conduct department pre-shift meetings and service audits at designated times, correcting service components as needed to achieve guest satisfaction scores and company standards.
Assist the Director with oversight of and goal achievement for Culinary, Stewarding, and Purchasing functions and budgets.