Director Banquets

Overview

The Director of Banquets at Town and Country Resort is responsible for the planning, coordination, and execution of all banquet operations (union). This role ensures seamless service for events ranging from intimate gatherings to large-scale conferences, weddings, and corporate functions. As a key leader within the resort, the Director of Banquets oversees a team dedicated to delivering extraordinary guest experiences while driving revenue and maintaining operational excellence. #TowncountrySD

Responsibilities

• Lead Banquet Operations: Oversee the entire banquet department, ensuring exceptional service for events of all sizes, from setup to breakdown. Manage logistics to ensure events are executed smoothly, meeting the highest standards of service.
• Team Leadership & Development: Supervise, train, and mentor banquet staff, including banquet managers, servers, and support personnel. Foster a positive work environment that encourages teamwork, professionalism, and career growth.
• Client & Vendor Relationships: Work closely with event planners, clients, and vendors to coordinate all aspects of banquet events. Build strong relationships to understand clients’ needs and exceed their expectations.
• Budgeting & Financial Management: Oversee the banquet department’s budget, including labor costs, food and beverage expenses, and revenue generation. Collaborate with the sales and catering teams to maximize profitability while maintaining the highest service standards.
• Menu & Service Coordination: Partner with the culinary team to develop creative banquet menus that align with event themes and client preferences. Ensure that all dietary restrictions, special requests, and service standards are met.
• Quality Control: Ensure consistent and exceptional service, maintaining the resort’s reputation for high-quality banquets and events. Conduct regular reviews of event setups, guest feedback, and service execution to continuously improve.
• Event Strategy & Planning: Collaborate with the sales and catering teams to develop strategic plans for large-scale events and conferences. Provide input on event setup, staffing, and service flow to ensure client satisfaction.
• Compliance & Safety: Ensure all banquet operations comply with health and safety regulations. Maintain a strong focus on cleanliness, hygiene, and safety protocols for both staff and guests.
• Innovation & Improvement: Continuously explore new trends in the event and hospitality industry, introducing innovative ideas to enhance guest experiences and streamline banquet operations.
  
  

Qualifications

• Proven experience as a Director of Banquets, Banquet Manager, or similar role in a luxury hotel or resort environment.
• Strong leadership skills with experience in managing large teams and multiple events simultaneously.
• Exceptional organizational skills and attention to detail in planning and executing events.
• Excellent communication and interpersonal skills to interact with clients, vendors, and staff.
• Solid understanding of food & beverage service standards, banquet operations, and event management.
• Experience with budgeting, financial management, and cost control within the banquet or events space.
• Flexibility to work varying schedules, including nights, weekends, and holidays.
• Ability to handle the physical demands of overseeing banquet setup and service.