Director of Banquets and Culinary Experience
On-siteWilmington, Delaware, United States
Job Summary
Direct all banquet service operations across 25,000 square feet of historic event space, overseeing weddings, galas, corporate events, and private dining. Manage banquet and pastry production kitchens and storeroom operations to ensure food quality, consistency, and safety compliance. Partner with Sales and Catering on menu development and final execution while building and developing a high-performing service and culinary team. Drive food and beverage revenue performance, manage labor and cost of goods, and report results to the General Manager as an Executive Committee member. Maintain health, safety, and sanitation standards while collaborating with People and Culture, Finance, and Front Office to deliver seamless guest experiences.
Required Qualifications
- at least 5 years of progressive food-and-beverage or banquet leadership experience
- track record of managing large-scale events at a luxury or full-service property
- ability to lead kitchens and service teams with equal confidence
- understanding of the business side of hospitality including labor management, cost controls, and revenue accountability
- ability to communicate clearly
- ability to build strong teams
- ability to hold oneself to the same standard set for others
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