Director of Banquets

About the Property & Employer

The Blackstone, Autograph Collection is proudly owned and operated by Vinayaka Hospitality (VH). As the managing company, VH serves as the employer and is responsible for all employment-related decisions, including hiring, compensation, benefits, and workplace policies.

Vinayaka Hospitality was founded in 2008 on a foundation of innovation, intelligence, and compassion. With a passion for hospitality and a practical, results-driven approach to hotel management, VH collaborates with leading global brands—including Hilton, Marriott, Hyatt, and Wyndham—to successfully manage a growing portfolio of properties across diverse markets. The Blackstone Hotel, located on Michigan Avenue in downtown Chicago, is one of the city’s most iconic historic hotels, originally opened in 1910. It blends timeless character with modern sophistication and has hosted presidents, dignitaries, and distinguished guests from around the world.

At VH, we are committed to growth—both for our properties and our people. We invest in our associates by creating an environment where individuals can grow, succeed, and make a meaningful impact. We are an equal opportunity employer committed to fostering a diverse and inclusive workplace.

Position Focus

The Director of Banquets is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates, and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication, and team-building skills with associates, peers, and across departments.

Responsibilities

• Supervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations, and procedures, and to ensure an optimal level of service, quality, and hospitality.
• Meet with customers to review the Banquet Event Order and address any changes, issues, or problems to ensure delivery of a quality product.
• Calculate and review banquet checks for accuracy and present them to customers for signature to ensure payment.
• Calculate and prepare daily gratuities and payroll, ensuring accurate and prompt reporting to the Controller's department.
• Monitor and control the maintenance and sanitation of banquet areas and equipment to protect assets and ensure quality service.
• Analyze banquet event orders, interpret BEOs, and know how to complete setups. Set tables in assigned areas correctly and uniformly.
• Communicate effectively with customers, managers, and associates to ensure room setups, equipment, supplies, staffing, and menus meet or exceed customer expectations.
• Work flexible shifts, including mornings, afternoons, evenings, weekends, and holidays.
• Review schedules, equipment, and supplies, and organize workflow to ensure quality events for customers daily.
• Monitor and control the banquet budget (e.g., labor costs, beverage costs, supplies, and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Implement company programs and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs, and to ensure optimal service, quality, and hospitality.
• All other duties as assigned, requested, or deemed necessary by management.

Supervisory Duties

Supervises five to fifty associates.

Requirements

• Education/Formal Training: One to two years of post-high school education.
• Experience: Two to three years in a related position with this company or other organization(s).
• Knowledge/Skills:
  • Advanced knowledge of the principles and practices within catering and food and beverage.
  • Experiential knowledge of management of people, complex problems, efficient sales activities, and food and beverage management.
  • Ability to investigate and analyze current activities and/or information involving readily available data and indicate logical conclusions and recommendations.
  • Excellent hearing necessary for verbal interaction with guests and associates.
  • Excellent vision necessary to view setups.
  • Excellent speech communication skills for verbal interaction with guests and associates.
  • Excellent literacy necessary to read BEOs, process gratuities, and payroll.
• Physical Demands: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Lifting, pushing, pulling, and carrying tables, chairs, and boxes (50 lb. maximum) occasionally.
  • Bending/kneeling required for taping down cords, skirting tables, and picking up floors after functions, occasionally.
  • Mobility to service clients on short notice, variable distances, 100% of the time.
  • Continuous standing for function observation and client site inspections (one hour minimum to four hours maximum).
  • Climbing stairs up to approximately 55 steps, 3-5% of a 10-hour shift.
• Environment: Physically strenuous with prolonged standing, walking, lifting, and carrying throughout the entire shift in an indoor environment. Inside 70% of a 10-hour shift; outside 30% of a 10-hour shift.

Benefits

Eligible team members may have access to a comprehensive benefits package, which may include:

• Medical, dental, and vision insurance
• Paid time off (vacation, sick time, holidays)
• Six paid company holidays and one floating holiday
• 401(k) with company match (up to 4%)
• Life and disability insurance
• Employee assistance programs
• Employee discounts (hotel and travel discounts)

Eligibility for benefits may vary based on position, employment status, and tenure.