Director of Banquets
$75,000–$95,000 year
On-siteWoburn, Massachusetts, United States
Job Summary
Manage day-to-day banquet operations by leading planning, staffing, and execution of all events from setup through breakdown. Coordinate logistics for room setup, timing, and service while inspecting events to ensure correct room sets, food quality, and presentation standards. Supervise and develop Banquet Managers and staff, recruiting, training, and evaluating performance to maintain high service levels. Prepare and manage the department budget, control food and beverage requisitions through volume forecasting, and monitor real-time event execution to resolve guest issues. Conduct pre-event briefings, post-event reviews, and regular walk-throughs while maintaining equipment, linens, and inventory. Ensure compliance with health, safety, sanitation, and liquor laws, and collaborate with the culinary team and executive leadership to maximize profitability and guest satisfaction.
Required Qualifications
- At least 3 years of progressive food & beverage experience in a resort or hotel
- Valid ServSafe or similarly acceptable Certificate
- TIPS or similar acceptable alcohol training
- High School diploma
- Ability to work in Excel, Word and various other software programs
- Oral and Written Comprehension and Expression - Must be able to convey & understand information and ideas in English
- Must be able to evaluate and select among alternative courses of action quickly and accurately
- Must be able to work with and understand financial information and data, and basic arithmetic functions
- Thorough knowledge of Food & Beverage procedures and serving standards
- Health Department rules and regulations
- Liquor laws and regulations
- Bartending skills
- Near Vision - The ability to see details at close range
- Must be able to stand and/or walk for lengthy periods of time
- Ability to stand for long hours and walk long distances without fatigue
- Ability to bend, stretch, stoop and reach repeatedly without difficulty
- Ability to work under variable temperatures and noise levels
- Ability to work in stressful, high-pressure situations
- Must maintain composure and objectivity under pressure
- Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the need
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
- Ability to lift, carry, push, pull, or otherwise move objects up to 50 pounds occasionally and 20 pounds frequently or constantly
- Ability to work outdoors/indoors
- Ability to work around chemicals, fumes and odor hazards
- Ability to work around dust and or mite hazards
- Must maintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working
- Must maintain regular attendance, as required by scheduling, which will vary according to the needs of the hotel
- Always comply with New Castle standards and regulations to encourage safe and efficient hotel operations
Desired Qualifications
- College course work in related fields
- Previous supervisory responsibility
- Multi-lingual helpful
- Ability to work under variable temperature conditions
- Ability to work under variable noise levels
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