Director of Banquets at InterContinental Washington DC - The Wharf

IHG Hotels & Resorts; Washington (District of Columbia); On-site; USD 115,000 - 125,000; Full time

Benefits offered by this job

Comprehensive benefits package

Paid time off

Medical/dental/vision insurance

401(k)

Job summary

IHG Hotels & Resorts is seeking a Director of Banquets in Washington, DC. This role oversees banquet operations, develops profitability strategies, and ensures compliance with health regulations.

The ideal candidate has a Bachelor’s degree, at least 4 years of HR experience, and supervisory experience in banqueting operations. Competitive salary is offered within the range of $115,000 to $125,000 and includes a benefits package.

Qualifications

• At least 4 years of related experience in HR, with supervisory experience preferred.
• 2 years of related supervisory experience in banqueting operations or equivalent.

Responsibilities

• Oversee day-to-day banquet operations.
• Develop strategies to improve profitability and guest satisfaction.
• Coordinate with food and beverage teams and assist in planning staffing needs.

Skills

Fluency in the local language

Ability to maintain confidentiality

Professional HR designation

Supervisory experience

Education

Bachelor’s degree or higher

Some college in food and beverage management

Job description

Director of Banquets – Responsibilities

Oversee day‑to‑day banquet operations, develop strategies to improve profitability and guest satisfaction, comply with health and safety regulations, and coordinate with the food and beverage and culinary teams.

• Work with the Manager and Human Resources Manager to ensure departmental performance and staff productivity.
• Assist in planning future staffing needs, recruiting in line with company guidelines, and preparing a detailed induction program for new staff.
• Maintain current, guest‑focused departmental standards and procedures and oversee their implementation.
• Conduct training needs analyses and design training programs to meet those needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.
• Communicate regularly with staff and maintain good relationships.

Financial Responsibilities

• Collaborate with the F&B Director to prepare and manage the catering sales/operations budget.
• Co‑ordinate the preparation of the banquet sales annual budget.
• Monitor and control departmental costs continuously to ensure performance against budget.
• Assist in preparing the hotel strategic plan and related goals and programs.

Guest Experience

• Coordinate and monitor all meetings and conference business.
• Ensure standards and procedures of the department are followed, including signing business pre‑planning.
• Manage the rooming list process and coordinate space allocation for conferences and related events.
• Conduct room familiarizations and site inspections.
• Monitor competitor activities.
• Supervise banqueting staff and facilities to maximize departmental profit.
• Analyze and control quality levels of product and service, guest satisfaction, merchandising, operating costs, sanitation, and hygiene.
• Coordinate with the Food and Beverage Director and Executive Chef on pricing and preparation of banquet menus, beverages, and wine lists, considering local requirements, market needs, competition, trends, recipes, costs, availability, and merchandising.
• Ensure all food and beverage equipment is properly maintained and cleaned regularly.
• Ensure banquet and convention spaces are cleaned, vacuumed, and properly stocked, notifying engineering of maintenance needs.
• Achieve quality and guest satisfaction goals and respond courteously and promptly to all guest inquiries, complaints, and requests.

Responsible Business

• Demonstrate awareness of OH&S policies and procedures and ensure all activities comply with safety guidelines.
• Act in accordance with occupational health and safety legislation and policies.
• Be familiar with property safety, first aid, and emergency procedures and operate equipment safely.
• Correct hazardous situations and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.

Accountability

• Ensure the smooth execution of all catering events (on and off premises) to desired standards and benchmarks.
• Work closely with the Catering Sales team to achieve the departmental annual budget.

Qualifications

• Bachelor’s degree or higher education qualification, or equivalent.
• At least 4 years of related experience in HR, with supervisory experience preferred.
• Professional HR designation preferred.
• Ability to maintain confidentiality in all HR‑related matters.
• Fluency in the local language; additional languages preferred.
• Some college or advanced training in food and beverage management and 2 years of related supervisory experience, preferably in banqueting operations, or an equivalent combination of education and experience.

Salary & Benefits

Salary range: $115,000.00 to $125,000.00 (Washington, DC). The company may adjust this range in the future. The role is eligible for bonus pay and offers a comprehensive benefits package including paid time off, medical/dental/vision insurance, 401(k), and additional benefits to eligible employees.

We provide a competitive salary that rewards hard work and a wide range of benefits designed to help you live your best work life.

We are committed to diversity and inclusion. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability.