Director of Banquets

Live! Hospitality & Entertainment • Philadelphia, PA

7d

About The Position

The Director of Banquets oversees banquet and event operations, ensuring the department meets the venue’s quality, service, and operating standards. The role provides strategic direction for staffing, processes, service delivery, and team development, while coordinating with kitchen staff, vendors, and other departments to support successful events and guest satisfaction.

The director supervises daily banquet activities, schedules and assigns work, communicates objectives, and enforces policies and procedures. The role also oversees event-room setup and service according to guest expectations and banquet event orders; conducts pre-function meetings and inspects function spaces; coordinates menus, delivery details, audiovisual equipment, and other technical needs; and responds professionally to guest requests and complaints.

The position is responsible for banquet staff training and development, staffing-related recommendations, inventory and equipment security, financial transaction safeguards, supply replenishment, labor and expense control, and input into the annual operating budget. It ensures equipment and facilities are clean, stocked, and ready for service, maintains vendor inventory and service standards, reviews guest checks with clients after functions, and promotes teamwork through communication with other departments.

The posting refers to the qualifications and physical requirements under “Banquet Manager,” although the advertised title is Director of Banquets.

Requirements

• High school diploma or GED equivalent required; some college preferred.
• At least 3–5 years of experience with advanced banquets and food and beverage operations training and operations, including two years of supervisory experience, or an equivalent combination of education and experience.
• Fluent English.
• Proven ability to lead a team and communicate efficiently, verbally and in writing.
• Exceptional time-management and organizational skills.
• Ability to interact with customers, employees, and third parties in a manner that reflects well on the brand and company.

Nice To Haves

• Some college preferred.

Responsibilities

• Direct banquet and event operations to meet organizational quality, service, and operational standards.
• Provide leadership and strategic direction for staffing plans, operational processes, and service delivery.
• Lead, mentor, and develop banquet managers, supervisors, and service staff; set objectives and performance expectations and promote accountability and professional growth.
• Maintain venue quality, service, and operating standards.
• Supervise daily departmental activities, communicate objectives, schedule and assign work, and communicate and enforce policies and procedures.
• Recommend or initiate salary, disciplinary, and other staffing-related actions in accordance with company policies, and alert management to potentially serious issues.
• Ensure staff are properly trained and have the tools and equipment needed to perform their jobs.
• Ensure rooms are set up and service is delivered according to guest expectations and banquet event orders; conduct pre-function meetings and inspect function areas, room layouts, table and bar setups, buffets, receptions, and coffee breaks.
• Meet with kitchen staff to review group menus and agree on delivery times, quantities, and arrangements; coordinate audiovisual equipment and other technical needs.
• Ensure guests are greeted; respond promptly and professionally to requests and complaints; implement service-recovery guidelines to support guest satisfaction.
• Review guest checks with clients after functions and obtain their signatures.
• Maintain procedures for securing and storing inventory and equipment, protecting monies and financial transactions, replenishing supplies and uniforms, minimizing misuse and breakage, and establishing par levels.
• Control departmental labor and expenses and provide input to the annual departmental operating budget.
• Prepare equipment for the following day; ensure banquet equipment is operational and regularly cleaned, and facilities are cleaned, vacuumed, and stocked according to anticipated business volumes.
• Ensure guest satisfaction.
• Ensure vendors have adequate supplies and equipment; discuss pricing or service issues and resolve vendor performance issues.
• Promote teamwork and quality service through daily communication and coordination with other departments.

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Education Level: High school or GED