Director of Banquets

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

Job summary

Cherry Valley Hotel is seeking a Director of Banquets to coordinate, supervise, and direct all banquet and catering event operations. You will lead planning, staffing, and execution from setup through breakdown, ensuring high-quality service and profitability.

The role requires at least 3 years of progressive F&B experience in a resort or hotel, ServSafe and TIPS training, and supervisory experience. Strong budgeting and leadership skills are essential.

Qualifications

• Minimum 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 coursework in related fields preferred.
• Previous supervisory responsibility preferred.

Responsibilities

• Coordinate and supervise 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, timing, and service.
• Manage department budget and control overhead to meet targets.
• Ensure health, safety and sanitation standards and liquor laws compliance.
• Recruit, train, coach, and develop banquet staff and supervisors.

Skills

F&B leadership

Budgeting

Staff supervision

Guest service

Operational oversight

Education

ServSafe certificate

TIPS training

College coursework preferred

Tools

Excel

Word

CO2 systems

Keg tap systems

Sound system

Job description

Position Summary: This job exists to coordinate, supervise, and direct all banquet and catering event operations.

Accountabilities

The Director of Banquets is expected to maintain a profitable banquet department while maintaining high-quality products and services and acting as a member of the Food & Beverage leadership team. The department must achieve or exceed budgeted revenues, profit margins, labor and expense percentages, and maximize G.S.I.

Qualification Standards

Education & Experience

• 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

Tools & Equipment

• Calculator, computer, copier, scanner, other office equipment
• CO2 Systems, keg tap systems, blender, sound system, wine opener
• Telephone
• Ability to work in Excel, Word and various other software programs
• Under variable temperature conditions
• Around chemicals, fumes and odor hazards
• Around dust and or mite hazards

Physical Requirements

• Long hours are sometimes required
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
• 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
• Near Vision - The ability to see details at close range
• Must be able to stand and/or walk for lengthy periods of time

Mental Requirements

• 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 effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
• Must work well 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
• Mathematical Reasoning - Must be able to work with and understand financial information and data, and basic arithmetic functions

Other Abilities, Skills, Knowledge

• Thorough knowledge of Food & Beverage procedures and serving standards
• Health Department rules and regulations
• Liquor laws and regulations

Duties & Functions

• Approach all encounters with guests and employees in a friendly, service-oriented manner
• Manage day-to-day banquet operations, consistently inspecting events to ensure correct room sets, service, food quality, and presentation standards are maintained
• Lead the planning, staffing, and execution of all banquet functions from setup through breakdown
• Review BEOs in detail and coordinate all logistics for room setup, staffing, timing, and service execution
• Review staffing levels to ensure guest service, operational needs, and financial objectives are met
• Supervise, schedule, and develop Banquet Managers, Captains, and service/setup staff
• Recruit, interview, hire, train, develop, coach, evaluate performance, and hold staff accountable, recommending discipline/termination as appropriate
• Prepare and manage the banquet department budget; control overhead and achieve budget targets throughout the year, reporting variances with corrective action recommendations
• Control requisition of food and beverage quantities by forecasting volume to maximize profitability and avoid over/under production
• Conduct pre-event briefings and post-event reviews with staff and leadership
• Monitor event execution in real time and resolve guest or operational issues, turning dissatisfied guests into return guests
• Coordinate closely with culinary team on food timing, presentation, and service flow for all events
• Schedule and conduct regular walk-throughs; maintain all furniture, fixtures, and equipment to a high standard, coordinating with Engineering on work orders as needed
• Maintain inventory and condition of banquet equipment, linens, china, glassware; coordinate ordering, repair, and vendor relationships
• Ensure compliance with health, safety, and sanitation standards; prepare for health department and third-party inspections
• Ensure compliance with all local liquor laws and departmental S.O.P.s and brand standards
• Maintain up-to-date knowledge of local competitors' banquet production and offerings
• Create and/or approve training programs and materials for banquet staff
• Work with Director of Catering and other Executive Committee members, keeping them informed of issues as they arise
• Encourage and build mutual trust, respect, and cooperation among associates; strive to improve associate engagement and retention
• Solicit associate feedback and follow up on associate problems and concerns
• Check and respond to electronic communications in a timely fashion
• Maintain accurate records including staffing logs, incident reports, and equipment maintenance logs
• Keep immediate supervisor promptly and fully informed of all problems or matters requiring attention
• Coordinate and monitor all phases of loss prevention within the banquet department
• Submit required reports in a timely manner
• Maintain regular attendance, as required by scheduling, which will vary according to the needs of the hotel
• Maintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working
• Always comply with New Castle standards and regulations to encourage safe and efficient hotel operations

Marginal

• Other duties as required
• Complete special projects in a timely manner as required by General Manager
• Conduct and attend all required meetings

Salary Requirements:

This position offers an annual base salary range of$75,000–$95,000 USD, based on experience and qualifications.

Equal Opportunity Employer
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Dedicated

Devoted to a task or purpose with loyalty or integrity

Enthusiastic

Shows intense and eager enjoyment and interest

Functional Expert

Considered a thought leader on a subject

Detail Oriented

Capable of carrying out a given task with all details necessary to get the task done well

Ability to Make an Impact

Inspired to perform well by the ability to contribute to the success of a project or the organization

Growth Opportunities

Inspired to perform well by the chance to take on more responsibility

Peer Recognition

Inspired to perform well by the praise of coworkers

Self-Starter

Inspired to perform without outside help