Director of Banquets

About the Role

Provide strategic leadership and direction for all banquet operations at Fairmont New Orleans, ensuring exceptional service, operational excellence, and financial performance. This role involves developing and executing departmental goals aligned with the hotel's strategic business plan, fostering a culture of luxury service, accountability, collaboration, and continuous improvement.

Responsibilities

• Establish and maintain service standards that exceed guest expectations while ensuring consistency across all banquet operations.
• Lead all financial and labor management functions for the Banquet Department, including annual budgeting, forecasting, payroll, scheduling, productivity standards, and expense control to ensure efficient operations and achievement of financial objectives.
• Drive revenue growth and profitability through analysis of financial performance, labor productivity, banquet revenues, inventory management, and operational efficiencies while identifying opportunities to enhance overall departmental performance.
• Partner with Conference Services & Catering, Sales, Culinary, Stewarding, Front Office, Engineering, and Housekeeping to ensure seamless execution of all meetings, conferences, weddings, and special events.
• Drive guest satisfaction by proactively monitoring event execution, responding to guest concerns, and implementing service recovery strategies.
• Ensure compliance with all company policies, luxury brand standards, health and safety regulations, food safety requirements, and local licensing laws.
• Lead recruitment, onboarding, training, engagement, recognition, and retention initiatives for the banquet team.
• Conduct regular departmental meetings, performance reviews, and development planning.
• Identify opportunities to enhance banquet operations through innovation, process improvements, and technology.
• Participate as a member of the Food & Beverage leadership team and contribute to hotel-wide initiatives and strategic planning.
• Serve as Manager on Duty when required.
• Perform other duties as assigned.

Requirements

• Minimum 5-7 years of progressive Food & Beverage leadership experience, including luxury banquet operations.
• Previous Director, Assistant Director, or Senior Banquet leadership experience preferred.
• Experience leading large teams within a luxury hotel or resort environment.
• Proven success managing large-scale social events, conventions, meetings, and VIP functions.
• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.