Director of Banquets

StepStone Hospitality • Charlotte, NC

2d • $75,000 - $80,000 • Onsite

About The Position

Le Meridien and Sheraton Charlotte is seeking a Director of Banquets to oversee all Banquet Administration and Banquet Operations Leadership. Provide overall leadership and direction for all Banquet and Catering departments and staff. Oversee all Banquet and Catering operations to ensure exceptional guest experience, operational consistency, and adherence to brand standards. Maintain operational responsibility for all banquet event operations including meeting rooms, ballrooms, pre-function spaces, off-site catering events, VIP functions, and special events.

Requirements

• Must have comprehensive knowledge of all hotel departments and functions.
• Must have comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations.
• Must possess strong mathematical, financial, and computer skills.
• Strong financial acumen includes labor management, forecasting, payroll, scheduling, inventory controls, purchasing oversight, and cost management.
• Strong knowledge of banquet operations, food, beverage, wine, spirits, and service standards.
• High school education and relevant leadership experience required.
• Ability to obtain any required licenses or certifications.
• CPR training required.

Nice To Haves

• Large-scale banquet and convention experience preferred.
• Experience managing high-volume banquet and convention operations preferred.
• Additional education preferred.
• First aid training preferred.
• Additional language ability is preferred.

Responsibilities

• Achieve budgeted revenues, labor goals, payroll targets, and departmental profitability.
• Contribute to the profitability and guest satisfaction perception of other hotel departments.
• Assist in developing short- and long-term operational, financial, and staffing plans for Banquet operations.
• Participate in annual budgeting, forecasting, scheduling, payroll management, and labor planning.
• Ensure payroll, gratuities, and tip distributions are reviewed and completed accurately and in accordance with company deadlines.
• Ensure all banquet event orders (BEO’s), diagrams, event timelines, and operational details are reviewed and executed accurately.
• Review daily event sheets and communicate operational changes effectively to all departments.
• Complete and distribute all operational reports including labor recaps, payroll reporting, operational summaries, and weekly performance reporting.
• Review financial performance and operational metrics regularly to ensure Banquet operations remain aligned with departmental KPI’s, flow-through expectations, and financial objectives.
• Ensure strong cost control practices are maintained across Banquet operations including labor, beverage cost, operating supplies, equipment, linen usage, and controllable expenses.
• Maintain accountability for beverage cost controls, liquor inventory procedures, and beverage variance reporting to ensure proper controls and minimize loss.
• Oversee banquet purchasing oversight and ordering procedures to ensure operational efficiency, inventory accuracy, product consistency, and compliance with approved purchasing standards.
• Oversee and complete monthly banquet inventories in accordance with company policies and reporting deadlines.
• Ensure inventory accuracy, beverage accountability, cost control measures, and proper tracking of variances.
• Partner with Culinary, Stewarding, Accounting, and Purchasing teams to investigate discrepancies and implement corrective action where necessary.
• Ensure banquet spaces maintain proper setup standards, cleanliness, sanitation compliance, safety standards, and operational readiness.
• Ensure all Banquet operations remain compliant with Marriott BSA standards, Guest Voice, health department regulations, safety standards, and company policies.
• Respond and resolve guest requests, complaints, and service recovery opportunities in a timely and professional manner.
• Ensure all banquet operations maintain standards of food, beverage, meeting setup execution, and quality guest service.
• Ensure schedules and staffing levels are adjusted based on business demands and forecast volumes.
• Collaborate closely with the Director of Food & Beverage, Sales, and culinary teams to execute events, activations, VIP functions, holiday programming, and revenue-driving initiatives.

Benefits

• EOE - All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

What This Job Offers

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