Banquet Operations Director

Cherry Valley Hotel; Woburn, Northern (MA, KY); Hybrid; USD 75,000 - 95,000; Full time

Job summary

Cherry Valley Hotel in Massachusetts seeks a Director of Banquets to coordinate, supervise, and direct all banquet and catering event operations. You will lead event planning, staffing, and execution from setup through breakdown, partner with the culinary team on timing, and manage budgets to achieve financial goals while upholding service standards.

The role requires at least 3 years of F&B leadership in hotels/resorts, ServSafe and TIPS certifications, and strong supervisory experience.

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.
• College course work in related fields preferred.
• Previous supervisory responsibility preferred.

Responsibilities

• Coordinate, supervise, and direct all banquet and catering event operations.
• Lead planning, staffing, and execution of all banquet functions from setup through breakdown.
• Review BEOs and coordinate logistics for room setup, staffing, timing, and service.
• Prepare and manage the banquet department budget; control overhead and achieve budget targets.
• Maintain inventory and condition of banquet equipment, linens, china, glassware; coordinate ordering, repair, and vendor relationships.
• Work with Director of Catering and other executives to keep leadership informed and drive guest satisfaction.

Skills

Banquet leadership

Budget management

Staff supervision

Food & Beverage knowledge

English proficiency

Education

ServSafe certificate

TIPS training

College coursework

Supervisory experience

Tools

CO2 systems

Keg tap systems

Blender

Sound system

Wine opener

Excel

Word

Job description

Cherry Valley Hotel in Massachusetts seeks a Director of Banquets to coordinate, supervise, and direct all banquet and catering event operations. You will lead event planning, staffing, and execution from setup through breakdown, partner with the culinary team on timing, and manage budgets to achieve financial goals while upholding service standards.

The role requires at least 3 years of F&B leadership in hotels/resorts, ServSafe and TIPS certifications, and strong supervisory experience.