Director of Banquets

Opal Collection; Bolton Landing (NY); On-site; USD 81,000 - 99,000; Full time

Job summary

Opal Collection in Bolton Landing seeks a Director of Banquets to oversee all aspects of banquets and events planning, presentation, and service. You will manage costs, train staff, and ensure quality and safety standards across F&B operations.

You will lead the department alongside the Director of Food & Beverage, driving guest satisfaction and adherence to company policies while mentoring a high-performing team.

Qualifications

• High School diploma or equivalent.
• 2-3 years management experience in food & beverage.
• Experience with procurement and inventory control systems.
• Must be flexible regarding scheduling including nights, weekends, and holidays.

Responsibilities

• Assist the Director of F&B in overseeing daily banquets and events planning to meet monthly goals.
• Recruit, hire, train, schedule, coach and evaluate team members; communicate expectations.
• Collaborate with F&B leadership on team development and succession planning.
• Lead the banquets team to anticipate guest needs and ensure maximum satisfaction.
• Direct preparation, presentation and timeliness of all foods and beverages in banquets and events.

Skills

Management experience

Procurement & inventory control

Written & verbal communication

Time management

Schedule flexibility

Education

High School diploma or equivalent

Job description

Director of Banquets

manages and oversees all aspects of the organization's banquets and events planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Director of Banquets leads the operations of the department in conjunction with and in the absence of the Director of Food and Beverage.

Essential Duties & Responsibilities:

• Assists the Director of F&B in overseeing the daily functions of administration and planning of banquets and events to meet the needs of the resort’s monthly goals.
• Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of team members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions.
• Collaborates with F&B leadership on team development, training and succession planning.
• Leads banquets team in anticipating and attending to guests needs to ensure maximum satisfaction
• Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all banquets and events.
• Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by the team.
• Ensure banquets and events strictly and continuously adhere to all local and national standards of food handling,
• Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities.
• Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved.
• Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets.

Basic Qualifications & Skills:

• High School diploma or equivalent experience
• Minimum of 2-3 years management experience in food & beverage
• Experienced with procurement and inventory control system, process and procedures
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.
• Excellent writing and verbal communication skills
• Strong attention to detail and time management skills.

Desired Qualifications:

• Degree in hospitality, business, or related field
• Experience with overall oversight and coordination of training programs for F&B
• Manager-level certification from nationally accredited food safety training program
• Manager-level certification from nationally accredited alcohol awareness & safety training program
• Effective communication and ability to resolve conflict; Proven teamwork

Physical Requirements:

• Able to lift up to 30 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time

Salary Starting at $90,000 annually, BOE