Director of Banquets

The Mar-a-Lago Club•Palm Beach, FL

3d•Onsite

About The Position

Provides strategic leadership and oversight of all banquet service operations to ensure exceptional member and guest satisfaction. Partners closely with the Culinary, À La Carte, and Catering & Events teams to deliver seamless event execution, uphold the highest service standards, and create an outstanding member and guest experience.

Requirements

Bachelor's degree (B. A.) from four-year college or university; or two to five years related experience and/or training; or equivalent combination of education and experience.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Knowledge of Microsoft Office (Word, Excel, etc.).
Knowledge of timecard management software (preferably ADP Workforce Now).
Knowledge of Point of Service systems (preferably JONAS).

Responsibilities

Direct the complete execution of banquet functions from initial planning, setup, through event completion and breakdown, ensuring seamless operations, exceptional service delivery, and adherence to established standards.
Collaborate with the Director of Catering & Events, Executive Chef, Banquet Chef, and other departments to ensure accurate event planning, coordination, communication, and flawless execution.
Develop, implement, and continuously maintain departmental service standards, operating procedures, and training programs to promote consistency and excellence.
Hire, train, supervise, and develop banquet service team members, including liquor room staff, setup and facilities attendants, captains, servers, and bartenders.
Conduct regular department meetings to communicate expectations and provide training on service standards.
Monitor employee performance, provide coaching and feedback, and support professional development.
Maintain accurate daily and weekly timekeeping records for all departmental staff, review and verify the accuracy of timecard entries, and approve payroll submissions through ADP.
Actively participate in weekly Banquet Event Order (BEO) meetings to review upcoming events, operational requirements, and service expectations.
Develop staffing schedules based on business demand while effectively managing labor costs and productivity.
Ensure event spaces, room layouts, décor, audiovisual equipment, and service details align with client expectations and club standards.
Maintain a visible presence during events and communicate proactively with members, guests, clients, and event planners to ensure expectations are exceeded.
Coordinate event setup and breakdown procedures while ensuring all equipment, supplies, and service areas are properly maintained and stored.
Source and procure specialty items required for banquet events while maintaining strong cost controls.
Manage the requisition and organization of linens, china, glassware, silverware, and other required equipment.
Ensure adequate inventory levels of all banquet service equipment and supplies are maintained to meet the needs of the event and returned to inventory after the function.
Conduct pre-function meetings with banquet staff to review event timelines, service expectations, station assignments, and course pacing.
Oversee the cleanliness and maintenance of banquet facilities, ensuring compliance with health and safety standards.
Maintain the highest level of member and guest satisfaction by handling inquiries, concerns, or comments and providing solutions.
Prepare Banquet Summary Reports after each event, documenting event details, staffing levels, operational notes, and other relevant information for management review and recordkeeping.
Develop, manage, and monitor the banquet service operating budget to ensure financial accountability and effective resource allocation.
Monitor labor costs, inventory, and material expenditures to ensure the department operates within established budget parameters.
Ensure compliance with all applicable health and safety regulations, food handling requirements, and club operating standards.
Adhere to all Club policies and procedures.
Manages all banquet service, setup/facilities and liquor room staff, providing overall leadership, direction, coordination and evaluation of the department.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.