Executive Director of Banquets & Culinary Experience

PM Hotel Group; Wilmington (DE); Sur place; USD 120 000 - 160 000; Plein temps

Résumé du poste

HOTEL DU PONT in Wilmington, Delaware seeks an experienced Director of Banquets and Culinary Experience to lead the banquets department and oversee banquets and pastry production kitchens and storeroom operations, setting the standard for culinary excellence and flawless event execution.

With 5+ years in luxury hospitality, you will build a high‑performing team, manage labor and costs, drive revenue, ensure safety and quality, and collaborate with Sales, Catering, Finance and People & Culture to

Qualifications

• Minimum 5 years of progressive food-and-beverage or banquet leadership experience.
• Experience leading large-scale events at luxury or full-service properties.
• Experience managing kitchens and service teams.
• Strong business acumen in labor management, cost controls, and revenue accountability.

Responsabilités

• Direct banquet service operations across more than 25,000 square feet of historic event space.
• Oversee banquet and pastry production kitchens and storeroom.
• Partner with Sales and Catering for menu development and execution.
• Build and develop a high-performing banquet team.
• Drive F&B revenue performance and manage labor and COGs; report to the General Manager.
• Maintain health, safety, and sanitation standards.
• Collaborate with People and Culture, Finance, and Front Office for guest experience.

Connaissances

Banquet leadership

Team management

F&B operations

Cost control

Revenue accountability

Description du poste

HOTEL DU PONT in Wilmington, Delaware seeks an experienced Director of Banquets and Culinary Experience to lead the banquets department and oversee banquets and pastry production kitchens and storeroom operations, setting the standard for culinary excellence and flawless event execution.

With 5+ years in luxury hospitality, you will build a high‑performing team, manage labor and costs, drive revenue, ensure safety and quality, and collaborate with Sales, Catering, Finance and People & Culture to