Luxury Banquets & Culinary Experience Director

PM-Hospitality-Strategies,-Inc.; Wilmington (DE); On-site; USD 120,000 - 180,000; Full time

Job summary

Hotel DuPont in Wilmington, DE seeks an experienced Director of Banquets and Culinary Experience to lead all banquet operations and pastry production, driving excellence across luxury events. You will manage a large team, ensure top-tier service, and uphold safety and quality standards.

You will partner with Sales and Catering to turn client visions into flawless events, supervise labor and costs, and report to the General Manager as an Executive Committee member.

Qualifications

• 5+ years of progressive food-and-beverage or banquet leadership experience.
• Experience leading kitchens and service teams with a proven track record.
• Knowledge of labor management, cost controls, and revenue accountability.

Responsibilities

• Direct all banquet service operations across more than 25,000 square feet of historic event space, including weddings, galas, corporate events, and private dining.
• Oversee banquet and pastry production kitchens and storeroom, maintaining the highest standards of food quality, consistency, and safety.
• Partner with the Sales and Catering team to bring event visions to life, from menu development through final execution.
• Build, manage, and develop a high-performing banquet team including captains, servers, housepersons, and culinary production staff.
• Drive food and beverage revenue performance, manage departmental labor and cost of goods, and report results to the General Manager as an Executive Committee member.
• Maintain all health, safety, and sanitation standards in compliance with local and state regulations.
• Collaborate across departments including People and Culture, Finance, and Front Office to deliver a seamless guest and client experience.

Skills

Banquet leadership

Food & Beverage

Team leadership

Labor management

Cost controls

Revenue accountability

Job description

Hotel DuPont in Wilmington, DE seeks an experienced Director of Banquets and Culinary Experience to lead all banquet operations and pastry production, driving excellence across luxury events. You will manage a large team, ensure top-tier service, and uphold safety and quality standards.

You will partner with Sales and Catering to turn client visions into flawless events, supervise labor and costs, and report to the General Manager as an Executive Committee member.