Director of Banquets

At Pendry, we know our success is all because of you. Here, you’re not just an associate but a passionate creator of authentic, personalized experiences. You’ll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests.

About the role

Oversee the daily operation of the Banquet department, including recruiting, hiring, training, scheduling, staffing, and supervision of all staff. Act as a liaison for the hotel and serve as the point of contact for clients during their event. Develop and maintain all policies, training manuals, procedures, and quality standards within the department.

Responsibilities

• Manage, in conjunction with the Executive Steward, the inventory, control, and breakage/loss reduction of china, glass, and silver as it relates to function and banquet services
• Provide daily support and guidance to Banquet Associates as well as monitor job performance to ensure a successful meeting/banquet experience for the guest
• Work with all other departments to execute client events and meetings
• Inspect and oversee the cleanliness and maintenance of all function spaces, public areas, and service areas on banquet levels
• Ensure the department abides by all safety and sanitation policies
• Create and maintain staffing schedules, ensuring appropriate coverage for events and functions
• Develop and manage departmental budgets, forecasts, and financial reports, monitoring expenses and revenue performance
• Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality
• Maintain high standards of service excellence, food quality, and presentation, ensuring consistency and adherence to brand standards
• Conduct regular inspections of banquet facilities, equipment, and amenities to ensure cleanliness, safety, and functionality
• Work collaboratively with Meetings & Events and Culinary to ensure flawless execution of events
• Perform additional duties as assigned that may be outside the scope of duties, based on business needs

Requirements

• Prior Director of Banquets or Banquet Manager experience
• Excellent verbal and written communication skills
• Knowledge of budgeting and forecasting (a plus)
• Proven success in customer service and guest recovery
• Ability to supervise subordinate staff, including assignment of duties, motivating and mentoring, as well as evaluating service and taking disciplinary action when necessary
• Ability to handle multiple priorities in a results-oriented environment, continuing to deliver quality service and consistently meet deadlines
• Proficiency in Microsoft Office products: Word, Excel, PowerPoint, and Outlook
• Embrace technology—continually learn, adapt, and master new operating systems
• Knowledge of food and alcoholic beverages
• Ability to work a flexible schedule including weekends and holidays
• Luxury hotel experience (a plus)

Qualifications

• Passionate about banquets operations
• Exceptional in leading a team
• Ability to work independently or as part of a team
• Ability to prioritize and organize work assignments, multitask
• Passionate about providing exceptional service and creating memorable moments
• Open to learning, developing, and growing both personally and helping others do the same
• Trustworthy and have integrity

Benefits

• Discretionary Time Off (DTO)
• Healthcare benefits
• Health Savings Account and Flexible Spending Accounts
• 401(k) retirement plan with company matching, fully vested, and loan option
• Banking and Investing Program offering preferred rewards, mortgage discount, and waived fees
• Fertility & Family Forming Assistance
• Parental leave pay differential
• Pet Insurance
• Hotel discounts
• Free meals
• Fitness & wellness discounts
• LinkedIn Learning membership
• Hearts of Pendry community engagement
• Associate events throughout the year

Pay

The pay scale for Director of Banquets is $115,000–$125,000. The pay scale is the base salary range, exclusive of incentive pay such as commissions, piece rates, or gratuities.

Physical Requirements

• Grasping, holding, sitting, walking, repetitive motions, bending over
• Ability to stand and exercise mobility for extended periods of time during your scheduled shift
• Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift
• Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi-regular basis