Director of Banquets

Omni Rancho Las Palmas Resort & Spa — a 444-room luxury Palm Springs hotel re-imagined for the 21st-century traveler. Spanish Colonial-inspired guest rooms feature private patios or balconies with warm desert views. Associates enjoy a dynamic work environment, comprehensive training, mentoring, and the pride of working for a company known for exceptional service. We foster a culture of respect, gratitude, and empowerment.

About the role

The Director of Banquets leads the planning, execution, and supervision of all banquet functions, ensuring guest satisfaction and adherence to Omni food and beverage standards and company policies. This leadership position is responsible for training associates to deliver prompt, courteous service.

Responsibilities

• Plan, evaluate, organize, and direct the activities of the Banquet department.
• Ensure all policies, procedures, and guidelines are followed by department personnel.
• Provide training, motivation, and leadership for all department personnel.
• Oversee the department’s service scores as measured by meeting planner surveys.
• Handle all administrative duties necessary for the department’s functioning.
• Conduct daily tours of hotel function space and spot-check meeting room setups.
• Ensure all function space is well-presented and maintain a scheduled cleaning program for each function room.
• Maintain equipment in good order using preventive maintenance schedules.
• Review client feedback daily and take appropriate follow-up actions.
• Accurately forecast revenues on a monthly basis.
• Anticipate needs, forecast results, and analyze work processes for department personnel.
• Determine set-ups in conjunction with the Director of Catering and Director of Convention Services.
• Coordinate functions with service staff, culinary, and stewarding teams.
• Ensure guest satisfaction through effective supervision, food quality checks, and courteous performance of the banquet staff.
• Monitor food costs, coordinate with Stewarding on food leftover recovery, and minimize waste.
• Brief servers and captains on functions and service procedures.
• Establish and maintain high standards of quality service through training and continuous improvement.
• Maintain equipment and keep inventory pars up to date.
• Maintain records, reports, closing reports, and payroll costs.
• Inspect function rooms and write work orders for the Engineering Department to maintain rooms in excellent condition.
• Adjust staffing levels in response to business fluctuations to maximize profits while ensuring guest satisfaction.
• Follow current trends and align with the Director of Food & Beverage and Executive Chef to provide excellent product.
• Set the pace and lead by example for a successful, high-quality operation.

Requirements

• Minimum 3 years of experience in a hotel banquet senior management position (e.g., Director/Assistant Director) in a high-volume luxury hotel, preferably a convention property.
• Experience with a minimum of 40,000+ sq ft of meeting space (preferred).
• Experience managing a budgeted minimum of $25 million+ per year in revenue.
• Exceptional knowledge of banquet and food service techniques, including banquet room setups and creative room decorations.
• Proven leadership skills with the ability to delegate, train, develop, and motivate staff.
• Ability to teach employees the importance of guest interaction and how to courteously solve internal requests.
• Ability to set priorities for the Banquet team and provide performance-enhancing feedback.
• Experience managing schedules, inventory, payroll, service recovery, and associate relations.
• Strong organizational skills with the ability to multitask and follow up on guest requests in a fast-paced environment.
• Knowledge of Florida liquor laws; strong familiarity with beer, wine, and spirits (local knowledge preferred).
• Valid TIPS certification or ability to obtain one.
• Serve Safe certified food manager (preferred).
• Proficient with computers and Microsoft Office suite.
• Ability to work a variety of shifts, including weekends and holidays.

Work Environment

• Move, bend, push, and pull objects weighing up to 75 pounds without assistance.
• Lift and carry items up to 40 lbs without assistance.
• Ability to stand or walk for an extended period or for an entire work shift.

Tools & Equipment

• Desktop computer (Opera, Oracle, Meeting Matrix, Micros, Birchstreet, Kronos, Microsoft Office).
• Printer, telephone, copier, fax machine, and scanner.
• Coffee maker/urn, toaster, microwave, beverage machines.
• Bus trays, dishware, silverware, glassware, and queen-mary cart.