Director of Banquets

Corporate Office•Tempe, AZ

About The Position

Omni Tempe Hotel at ASU is seeking an enthusiastic and organized Director of Banquets to join the team of our upscale hotel. Omni Tempe Hotel at ASU provides Tempe with 36,000 square feet of event space. The Director of Banquets leads all aspects of banquet operations, ensuring flawless execution of events, exceptional guest satisfaction, and strong financial performance. This role partners closely with Conference Services, Catering, Culinary, and Stewarding, and sets the standard for service excellence, professionalism, and operational discipline. The Director of Banquets is a key member of the F&B leadership team and represents the department in all client meetings and on-property planning sessions.

Requirements

3-5+ years of experience leading banquet operations in an upscale hotel or resort setting
Must be able to work flexible shifts including holidays and weekends
Appropriate, professional appearance and presentation
Exceptional people skills required
Execute brilliantly all aspects of functions
Must be detail oriented, have excellent communication skills, and the ability to perform professionally under high levels of stress
Strong computer skills required, including experience in Microsoft Office, Social Tables, and Delphi.FDC
Must have unexpired Food Handlers or obtain upon hire.

Nice To Haves

Bachelor's degree in hospitality is strongly preferred

Responsibilities

Serve as the department head for Banquets and represent Banquets in all client and pre-con meetings.
Determine event set-ups in partnership with Conference Services and Catering teams.
Coordinate operational execution with Banquet Service, Culinary, and Stewarding teams.
Ensure guest satisfaction through hands-on supervision, delegation, and adherence to service excellence standards.
Continuously monitor food quality, timing, and service flow to ensure flawless execution for every event.
Maintain accurate pars, oversee equipment care, and ensure all banquet equipment is properly stored, maintained, and operational.
Conduct frequent inspections of all function rooms; generate and follow up on Engineering work orders to maintain spaces in excellent condition.
Lead, train, coach, and develop all banquet leadership and hourly banquet staff to maintain the highest levels of service standards.
Brief captains and servers before each function to review event details, service procedures, timing, and guest expectations.
Conduct regular departmental meetings to communicate goals, updates, training, and performance expectations.
Foster a culture of teamwork, accountability, and professional development.
Maximize departmental profitability through effective labor management, cost controls, and strategic operational decisions.
Maintain departmental records including event summaries, payroll costs, end-of-shift reports, equipment logs, and administrative documentation.
Manage staffing levels proactively and adjust according to business fluctuations, ensuring appropriate coverage while maintaining financial discipline.
Coordinate with Stewarding for efficient recovery of food, proper handling of leftovers, and minimization of waste.
Establish and uphold high standards of hospitality, food & beverage presentation, and service delivery.
Stay updated on food, beverage, and wine trends that influence banquet experiences and guest expectations.
Set the pace for the department through visible leadership, professionalism, and personal involvement in key events.
Ensure all events meet brand, quality, and safety standards consistently.