Director of Banquets | Carneros Resort & Spa

Reports to: Food & Beverage Director

Position Overview

The Director of Banquets at Carneros Resort and Spa is responsible for leading all banquet operations, ensuring flawless execution, strong collaboration with the Sales & Catering teams, and seamless delegation to banquet leadership and service teams. This role is instrumental in maximizing revenue opportunities, enhancing guest experiences, and maintaining the highest service standards. The ideal candidate is a strategic leader who excels in delegation, operational execution, and cross-departmental collaboration to deliver world-class events.

Key Responsibilities

Banquet Execution & Operational Leadership

• Oversee all banquet functions, ensuring precise execution from pre-event setup to post-event breakdown.
• Delegate responsibilities effectively to Banquet Managers, Captains, and service teams to ensure smooth and timely service.
• Ensure event timelines are met with attention to detail and adaptability to last-minute adjustments.
• Maintain high service and presentation standards aligned with Carneros Resort and Spa’s luxury hospitality values.
• Work with the culinary team, engineering, and housekeeping to ensure event spaces are prepared to perfection.

Collaboration with Sales & Catering

• Partner closely with the Sales & Catering teams to ensure banquet operations align with client expectations and contractual agreements.
• Attend weekly BEO (Banquet Event Order) meetings, providing operational insights and ensuring all event details are confirmed.
• Offer expertise on space utilization, timing, and service flow to optimize event success and revenue opportunities.
• Participate in site visits and client consultations to showcase banquet offerings and reinforce collaboration between departments.

Financial & Revenue Management

• Work with the Sales & Revenue teams to forecast banquet business and align staffing and operational needs accordingly.
• Optimize banquet profitability through labor cost control, inventory management, and efficient resource allocation.
• Identify upselling opportunities, including menu enhancements, premium services, and specialty beverage offerings.
• Review event performance metrics, including revenue reports and guest feedback, to drive continuous improvement.

Team Leadership & Delegation

• Lead, mentor, and delegate responsibilities to Banquet Managers, Captains, and banquet service staff.
• Develop a culture of accountability, teamwork, and professionalism within the department.
• Ensure clear communication between management and service teams, setting expectations for event execution and guest engagement.
• Conduct pre-shift meetings and training sessions to reinforce service excellence and operational efficiency.

Compliance & Safety Standards

• Maintain compliance with health, safety, and sanitation regulations, ensuring all banquet spaces meet resort and industry standards.
• Monitor responsible alcohol service, ensuring adherence to ABC laws and resort policies.
• Ensure banquet equipment and service areas are well-maintained, clean, and fully operational.

Qualifications

• Bachelor’s degree in Hospitality, Business, or a related field preferred.
• 5 years of banquet leadership experience, preferably in a luxury resort or high-volume event venue.
• Proven track record of collaborating with Sales & Catering teams to execute high-profile events successfully.
• Strong delegation and leadership skills, with experience managing large service teams.
• Financial acumen, with experience managing budgets, revenue forecasting, and cost control.
• Proficiency in BEO systems, POS platforms, and event management software.
• Ability to work a flexible schedule, including nights, weekends, and holidays.