Director of Banquet Operation

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    "datePosted": "2026-05-18T04:00:00.000Z",
    "description": "<h2>Compensation Type</h2>Yearly\n<h2>Highgate Hotels</h2>\n<p>Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.</p>\n<p> </p>\n<p>With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.</p>\n<p> </p>\n<p>With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com</p>\n<h2>Location</h2>\n<p></p>\n<h2>Overview</h2>\n<p>The Director of Banquets is responsible for coordinating, supervising and directing all aspects of the hotel’s and off site banquet operations, while maintaining a profitable operation and high quality products and service levels. They are expected to share ideas to promote business; reduce associate turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.</p>\n<h2>Responsibilities</h2>\n<ul>\n <li>Meet or exceed GSS goals for Banquets and Catering.</li>\n <li>Display leadership in guest hospitality, exemplify excellent service and guest experience.</li>\n <li>Exceed budgeted goals (labor and beverage costs).</li>\n <li>Lead all FOH staff (<em>training, counseling, disciplining, terminating and performance reviews</em>). </li>\n <li>Inspire and establish a consistent understanding of company core culture.</li>\n <li>Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards and local, state and Federal liquor laws.</li>\n <li>Recruit and retain a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.</li>\n <li>Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.</li>\n <li>Partner with Catering Sales team and Culinary team to ensure that the Banquets & Catering Operations Team is set up for success.</li>\n <li>Perform internal audits of Banquets & Catering (<em>assess</em> <em>quality of products & services</em>)</li>\n <li>Monitor labor and beverage cost and highlight any anomalies. </li>\n <li>Conduct monthly operational supply inventory and assist with month-end processes.</li>\n <li>Conduct monhtly FOH team 1x1s.</li>\n <li>Ensure maintenance of 100% Banquets and Catering equipment.</li>\n <li>Must be able to effectively communicate both verbally and written, with all level of associates and guests in an attentive, friendly, courteous and service oriented manner.</li>\n <li>Must be effective at listening to, understanding, and clarifying concerns raised by associates and guests.</li>\n <li>Must be able to multitask and prioritize departmental functions to meet deadlines.</li>\n <li>Attend all hotel required meetings and trainings.</li>\n <li>Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.</li>\n <li>Maintain high standards of personal appearance and grooming, including wearing nametags.</li>\n <li>Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.</li>\n <li>Must be able to maintain confidentiality of information.</li>\n <li>Perform other duties as requested by management.</li>\n</ul>\n<h2>Qualifications</h2>\n<ul>\n <li>3-5+ years in banquet/event leadership roles with prior experience as a Assistant Director, or similar in large/“high-volume” or luxury properties.</li>\n <li>Strong F&B & banquet service standards; knowledge of banquet setups (room layouts, table service styles, service etiquette), cost controls, budgeting, staff supervision & training; safety / health / liquor regulation knowledge. Some roles prefer experience with certain software (MS Office, Event Management Platforms) and ability to coordinate with other hotel departments (culinary, sales, operations).</li>\n <li>Ability to lead teams, train & motivate staff; excellent communication (verbal & written); strong organizational & multitasking ability; guest service orientation; sometimes experience handling client/vendor relationships.</li>\n <li>Willingness to work nights, weekends, holidays; able to handle high pressure, last-minute changes.</li>\n</ul>\n<p> </p>",
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