Assistant Director of Food & Beverage / Banquets

Full-Time

The Assistant Director of Food & Beverage, Banquets is a senior operations leader responsible for the execution, leadership, and continuous improvement of banquet and catered events throughout the resort. This role supports the Director of Food & Beverage in leading a large-scale, high-volume banquet operation within a luxury resort environment, ensuring exceptional guest experiences, strong financial performance, and consistent adherence to Omni standards.

This position provides strategic and hands-on leadership across banquet operations, service execution, staffing, training, quality assurance, interdepartmental coordination, and leadership development. The Assistant Director serves as a key partner in driving operational excellence, building bench strength within the division, and maintaining a service culture aligned with the expectations of a luxury resort and conference destination.

• Support the Director of Food & Beverage in the overall leadership of banquet operations across a complex resort and conference environment.
• Oversee the planning and execution of banquet events to ensure service excellence, operational readiness, and alignment with client expectations.
• Lead, coach, and hold accountable banquet leaders and associates to deliver consistent, professional, and anticipatory service.
• Develop the banquet leadership team through active coaching, succession planning, performance management, and structured development opportunities.
• Build leadership capability by identifying high-potential talent, strengthening operational decision making, and reinforcing accountability at all levels.
• Partner closely with Catering, Convention Services, Culinary, Stewarding, Set-Up, Engineering, Housekeeping, and other operational teams to ensure seamless event execution.
• Maintain high standards of quality, presentation, cleanliness, and service execution across all banquet spaces and event types.
• Ensure banquet operations are staffed appropriately based on business levels, event complexity, and service expectations.
• Drive labor efficiency, productivity, and expense management while protecting the guest and client experience.
• Monitor and manage payroll, scheduling, equipment usage, inventories, closing reports, and other operational controls.
• Review event orders, resumes, and function details with banquet leadership to ensure clarity, preparedness, and strong execution.
• Maintain banquet equipment, furniture, linens, china, glassware, silver, and related operational assets in partnership with Stewarding and other departments.
• Conduct regular floor presence during events to coach in real time, resolve issues quickly, and represent management professionally with clients and guests.
• Establish and maintain service standards through training, reinforcement, auditing, and follow-up.
• Lead departmental meetings, preshifts, and communication touchpoints that align the team around priorities, standards, and business needs.
• Support guest satisfaction and service recovery efforts by responding with urgency, professionalism, and ownership.
• Evaluate operational performance, identify trends and opportunities, and implement action plans to improve service, efficiency, and leadership effectiveness.
• Remain current on food and beverage trends, banquet service practices, and luxury hospitality expectations to support innovation and relevance within the operation.
• Promote a culture of teamwork, accountability, professionalism, and continuous improvement.

Qualifications:

• Minimum of 5 to 8 years of progressive food and beverage leadership experience, with significant banquet leadership experience in a luxury hotel, resort, or high-volume convention environment preferred.
• Proven ability to lead large teams in a fast-paced, complex operation with multiple concurrent events and high service expectations.
• Demonstrated success developing leaders, building teams, and creating accountability within a banquet or food and beverage operation.
• Strong operational knowledge of banquet service, set-up, staffing models, service standards, and interdepartmental coordination.
• Strong financial and administrative acumen, including scheduling, payroll, labor productivity, expense control, and report management.
• Excellent communication, leadership, coaching, and problem-solving skills.
• Ability to remain composed, professional, and highly effective under pressure.
• Strong organizational skills with the ability to prioritize, delegate, and execute at a high level.
• Professional presence and polished presentation required.
• Flexible schedule required, including evenings, weekends, and holidays.
• Proficiency in hotel and food and beverage systems, reporting tools, and Microsoft Office.
• Food Handler and TABC certification required or must be obtained upon hire.