Director of Banquets
MARCUS HOTELS INC, Milwaukee, WI, United States
Compensation:
$72,000 - $85,000 annually, based on experience and qualifications.
The Director of Banquets is responsible for leading all banquet operations to deliver exceptional guest experiences. This role ensures the highest level of service, food and beverage quality, and operational excellence while driving team engagement, financial performance, and compliance with company standards.
Key Responsibilities
Lead and oversee all banquet operations, ensuring exceptional service standards and guest satisfaction
Direct, coach, and develop banquet team members; establish and maintain training standards
Partner closely with Culinary and other departments to ensure seamless execution of all events
Maintain strong communication across departments to meet and exceed guest expectations
Foster a warm, professional, and service-focused environment for both guests and team members
Manage labor, expenses, and departmental budgets in alignment with financial goals and forecasts
Ensure accurate documentation of banquet functions, billing, and operational records
Maintain appropriate inventory levels for banquet and beverage supplies
Uphold cleanliness, sanitation, and overall presentation standards across banquet spaces
Support and enforce hotel policies, procedures, and union contract guidelines
Monitor and evaluate team performance; provide ongoing feedback and maintain performance records
Promote positive employee relations and a culture of engagement and accountability
Develop and manage scheduling to support operational needs
Ensure compliance with all local, state, and federal regulations
Champion workplace safety, including adherence to emergency procedures and safety protocols
Lead regular departmental meetings and communicate key updates effectively
Perform additional duties and special projects as assigned
Qualifications
Minimum of 5 years of banquet or food & beverage management experience preferred
High school diploma required; Bachelor’s degree in Hospitality or related field preferred
Strong financial acumen with experience managing budgets, labor, and cost controls
Proficiency in Microsoft Office, particularly Excel preferred
Ability to communicate clearly and effectively in English (verbal and written)
Strong leadership, organizational, and interpersonal skills
Ability to work in a fast-paced environment and manage multiple priorities
Bilingual skills are a plus
Physical Requirements
Ability to stand and walk for extended periods during events and operations
Ability to work in both office and event environments as needed
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$72,000 - $85,000 annually, based on experience and qualifications.
The Director of Banquets is responsible for leading all banquet operations to deliver exceptional guest experiences. This role ensures the highest level of service, food and beverage quality, and operational excellence while driving team engagement, financial performance, and compliance with company standards.
Key Responsibilities
Lead and oversee all banquet operations, ensuring exceptional service standards and guest satisfaction
Direct, coach, and develop banquet team members; establish and maintain training standards
Partner closely with Culinary and other departments to ensure seamless execution of all events
Maintain strong communication across departments to meet and exceed guest expectations
Foster a warm, professional, and service-focused environment for both guests and team members
Manage labor, expenses, and departmental budgets in alignment with financial goals and forecasts
Ensure accurate documentation of banquet functions, billing, and operational records
Maintain appropriate inventory levels for banquet and beverage supplies
Uphold cleanliness, sanitation, and overall presentation standards across banquet spaces
Support and enforce hotel policies, procedures, and union contract guidelines
Monitor and evaluate team performance; provide ongoing feedback and maintain performance records
Promote positive employee relations and a culture of engagement and accountability
Develop and manage scheduling to support operational needs
Ensure compliance with all local, state, and federal regulations
Champion workplace safety, including adherence to emergency procedures and safety protocols
Lead regular departmental meetings and communicate key updates effectively
Perform additional duties and special projects as assigned
Qualifications
Minimum of 5 years of banquet or food & beverage management experience preferred
High school diploma required; Bachelor’s degree in Hospitality or related field preferred
Strong financial acumen with experience managing budgets, labor, and cost controls
Proficiency in Microsoft Office, particularly Excel preferred
Ability to communicate clearly and effectively in English (verbal and written)
Strong leadership, organizational, and interpersonal skills
Ability to work in a fast-paced environment and manage multiple priorities
Bilingual skills are a plus
Physical Requirements
Ability to stand and walk for extended periods during events and operations
Ability to work in both office and event environments as needed
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