What are the responsibilities and job description for the Director of Banquets and Culinary Experience |Hotel DuPont | Wilmington, DE position at PM New Logo?
About HOTEL DU PONT
Since 1913, HOTEL DU PONT has been Wilmington's most storied address — the only AAA Four Diamond hotel in the State of Delaware — a landmark occupying an entire city block at the heart of Delaware's largest city. With more than 25,000 square feet of historic event space, the hotel hosts elegant weddings, grand galas, and high-profile corporate gatherings. Every event reflects our legacy of sophistication and our team's commitment to creating beyond memorable experiences.
The Role
We are seeking an experienced and visionary Director of Banquets and Culinary Experience to join our Executive Committee. You will lead the banquets department and oversee banquet and pastry production kitchens and storeroom operations, commanding the majority of food and beverage revenue on property. From the first course to the final toast, you will set the standard for culinary excellence and flawless event execution that HOTEL DU PONT is known for.
What You'll Do
You will own the full lifecycle of every banquet and catered event on property — from pre-event planning through final breakdown — ensuring each experience is executed with precision and the warmth this hotel has delivered for more than a century.
Your day-to-day responsibilities include:
- Direct all banquet service operations across more than 25,000 square feet of historic event space, including weddings, galas, corporate events, and private dining
- Oversee banquet and pastry production kitchens and storeroom, maintaining the highest standards of food quality, consistency, and safety
- Partner with the Sales and Catering team to bring event visions to life, from menu development through final execution
- Build, manage, and develop a high-performing banquet team including captains, servers, housepersons, and culinary production staff
- Drive food and beverage revenue performance, manage departmental labor and cost of goods, and report results to the General Manager as an Executive Committee member
- Maintain all health, safety, and sanitation standards in compliance with local and state regulations
- Collaborate across departments including People and Culture, Finance, and Front Office to deliver a seamless guest and client experience
Who You Are
You have at least 5 years of progressive food-and-beverage or banquet leadership experience, with a track record of managing large-scale events at a luxury or full-service property. You lead kitchens and service teams with equal confidence. You understand the business side of hospitality — labor management, cost controls, and revenue accountability — and you bring those skills to the table alongside your passion for the craft. You communicate clearly, build strong teams, and hold yourself to the same standard you set for others.
Why You're Here
HOTEL DU PONT does not offer ordinary. It offers a stage where culinary artistry and historic grandeur meet — where the work you do becomes part of a legacy that has been building since 1913.
Lead with excellence. Create with intention. Be part of something legendary.