Director of Banquets

Live! Hospitality & Entertainment; Philadelphia (Philadelphia County); On-site; USD 65,000 - 95,000; Full time

Job summary

Live! Hospitality & Entertainment is seeking a Director of Banquet to oversee all banquet operations and ensure top-tier quality and service. You will lead a high-performing team, coordinate with kitchen staff and vendors, and drive standards across events.

The role requires strong leadership, budgeting, and guest-relations skills, with a focus on operational excellence and staff development. This on-site position is based in Philadelphia, PA.

Qualifications

• High school diploma or GED; some college preferred.
• 3-5 years’ experience with advanced banquets and food & beverage operations; 2 years supervisory experience.
• Must speak fluent English.
• Proven ability to lead a team and communicate effectively, verbally and in writing.
• Exceptional time management and organization skills.
• Strong interpersonal and customer-service orientation.

Responsibilities

• Direct all banquet and event operations, ensuring alignment with quality, service, and operational standards.
• Provide leadership and strategic direction for the banquet department, including staffing plans and service delivery.
• Lead, mentor, and develop banquet managers, supervisors, and staff to foster a high-performance, guest-focused culture.
• Set objectives and performance expectations; enforce policies and procedures.
• Maintain standards of quality, service and operations; supervise day-to-day activities and scheduling.
• Recommend staffing actions per company policies; alert management to issues.
• Ensure staff training and proper tools for job functions; coordinate with kitchen staff and vendors.

Skills

Fluent English

Leadership

Time management

Communication skills

Education

High school diploma or GED

Some college preferred

Job description

In this role, you'll oversee all aspects of banquet operations, ensuring adherence to quality, service, and operating standards. From supervising day-to-day activities to coordinating with kitchen staff and vendors, you'll play a pivotal role in ensuring guest satisfaction.

Director of Banquet Responsibilities include, but are not limited to:

• Direct all banquet and event operations, ensuring alignment with organizational standards for quality, service, and operational excellence.
• Provide leadership and strategic direction for the banquet department, including staffing plans, operational processes, and service delivery.
• Lead, mentor, and develop banquet managers, supervisors, and service staff to cultivate a high-performance, guest-focused team culture.
• Establish clear objectives and performance expectations while fostering accountability and professional growth across the department.
• Maintain quality, service and operating standards as established by the venue to ensure quality and consistency.
• Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work. Communicate and enforce policies and procedures.
• Recommendand/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensureall staff is properly trained and have the tools and equipment needed to effectively carry out theirjobfunctions.
• Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order.Conduct pre-function meetings withscheduled staff and review all information pertinent to the service andset-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables,receptions and coffee breaks for cleanliness, attractiveness and properlayout.
• Meetwith Kitchen Staff to review scheduled groups’ menu. Ensure agreement of delivery times,amounts, and arrangements. Coordinate any AV equipment, or other technical needs
• Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt andprofessional manner.Establish and implement appropriate service recovery guidelines according to in order toensure total guest satisfaction.
• Review guest check with client after function and obtain signature.
• Maintainprocedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usablegoods are wasted. Establish par levels for supplies and equipment.
• Control departmental labor and expenses. Provide input into the preparation of the annual departmental operating budget.
• Ensurethat equipment is prepared for the following day’s work. Ensure that all banquet equipment is inproper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities arecleaned, vacuumed, and properly stocked according to anticipated businessvolumes.
• Ensure the guests'total satisfaction.
• Ensure that our vendors have adequate inventory of supplies and equipment; discuss pricing or service issuesandresolve any vendor performance issues, etc.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• A high school diploma or GED equivalent required, some college preferred.
• Must have at least 3-5 years’ experience with advanced banquets andfood and beverage operations training and operations, including two years supervisory experience, or an equivalent combination of education and experience.
• Must speak fluent English.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Exceptional time management and organization skills.
• Communication skills are utilized as significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the brand and the Company.

Banquet Manager Qualifications

• A high school diploma or GED equivalent required, some college preferred.
• Must have at least 3-5 years’ experience with advanced banquets andfood and beverage operations training and operations, including two years supervisory experience, or an equivalent combination of education and experience.
• Must speak fluent English.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Exceptional time management and organization skills.
• Communication skills are utilized as significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the brand and the Company.

The Banquet Manager position requires the ability to perform the following:

• Handling, carrying or lifting items weighing up to 75 pounds (tables, chairs, trays, etc.)
• Moving about the function areas.
• Moving about the outlet(s)
• Handling objects, products
• Bending, stooping, standing, and kneeling
• Withstand potential climate temperature changes in assigned work area.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.

For further information, please review the Know Your Rights notice from the Department of Labor.