Director of Banquets - Hotel Cleveland, Autograph Collection

Coury Hospitality•Cleveland, OH

1d•$72,000 - $78,000•Onsite

About The Position

A Director of Banquets in a hotel is responsible for leading the banquet and event operations department, ensuring high-quality service, and driving profitability from catering and event revenue.

Requirements

6–10 years in hospitality
3–5 years in banquet management or assistant banquet management
Strong organizational, interpersonal, and sales skills
Proficiency in computer systems and payroll
Ability to work weekends/holidays

Nice To Haves

Bachelor’s degree in hospitality management, business, or related field
Certified Meeting Professional (CMP)
Certified Hospitality Supervisor (CHS)

Responsibilities

Oversee all banquet and event operations, including staffing, scheduling, training, and performance management of banquet service staff
Manage the banquet department’s P&L, controlling labor, supply costs, and meeting revenue goals
Coordinate with catering sales, event planners, and culinary teams to review Banquet Event Orders (BEOs), confirm staffing, and align service standards
Establish and enforce service standards for plated dinners, buffets, receptions, and break service
Build staffing models for peak, shoulder, and off-peak periods, balancing full-time and temporary staff
Supervise human resources for the banquet department: hiring, training, performance reviews, discipline, and retention
Plan and execute events ranging from corporate luncheons to large-scale galas, ensuring smooth setup, service, and breakdown
Maintain quality standards and guest satisfaction, resolving complaints promptly
Manage banquet equipment, function spaces, and cleanliness, ensuring compliance with health, safety, and sanitation regulations
Develop creative décor and thematic setups for special events
Coordinate with other departments (Food & Beverage, AV, Housekeeping) to ensure seamless event execution
Other tasks as assigned