Director of Banquets in Charlotte, North Carolina at StepStone Hospitality Inc.

Le Meridien and Sheraton Charlotte is seeking a Director of Banquets to oversee all Banquet Administration and Banquet Operations Leadership. Provide overall leadership and direction for all Banquet and Catering departments and staff.

· Oversee all Banquet and Catering operations to ensure exceptional guest experience, operational consistency, and adherence to brand standards.

· Maintain operational responsibility for all banquet event operations including meeting rooms, ballrooms, pre-function spaces, off-site catering events, VIP functions, and special events.

· Achieve budgeted revenues, labor goals, payroll targets, and departmental profitability.

· Contribute to the profitability and guest satisfaction perception of other hotel departments.

· Assist in developing short- and long-term operational, financial, and staffing plans for Banquet operations.

· Participate in annual budgeting, forecasting, scheduling, payroll management, and labor planning.

· Ensure payroll, gratuities, and tip distributions are reviewed and completed accurately and in accordance with company deadlines.

· Ensure all banquet event orders (BEO’s), diagrams, event timelines, and operational details are reviewed and executed accurately.

· Review daily event sheets and communicate operational changes effectively to all departments.

· Complete and distribute all operational reports including labor recaps, payroll reporting, operational summaries, and weekly performance reporting.

· Review financial performance and operational metrics regularly to ensure Banquet operations remain aligned with departmental KPI’s, flow-through expectations, and financial objectives.

· Ensure strong cost control practices are maintained across Banquet operations including labor, beverage cost, operating supplies, equipment, linen usage, and controllable expenses.

· Maintain accountability for beverage cost controls, liquor inventory procedures, and beverage variance reporting to ensure proper controls and minimize loss.

· Oversee banquet purchasing oversight and ordering procedures to ensure operational efficiency, inventory accuracy, product consistency, and compliance with approved purchasing standards.

· Oversee and complete monthly banquet inventories in accordance with company policies and reporting deadlines.

· Ensure inventory accuracy, beverage accountability, cost control measures, and proper tracking of variances.

· Partner with Culinary, Stewarding, Accounting, and Purchasing teams to investigate discrepancies and implement corrective action where necessary.

· Ensure banquet spaces maintain proper setup standards, cleanliness, sanitation compliance, safety standards, and operational readiness.

· Ensure all Banquet operations remain compliant with Marriott BSA standards, Guest Voice, health department regulations, safety standards, and company policies.

· Respond and resolve guest requests, complaints, and service recovery opportunities in a timely and professional manner.

· Ensure all banquet operations maintain standards of food, beverage, meeting setup execution, and quality guest service.

· Ensure schedules and staffing levels are adjusted based on business demands and forecast volumes.

· Collaborate closely with the Director of Food & Beverage, Sales, and culinary teams to execute events, activations, VIP functions, holiday programming, and revenue-driving initiatives.

· Must have comprehensive knowledge of all hotel departments and functions.

· Must have comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations.

· Must possess strong mathematical, financial, and computer skills.

· Large-scale banquet and convention experience preferred.

· Strong financial acumen includes labor management, forecasting, payroll, scheduling, inventory controls, purchasing oversight, and cost management.

· Strong knowledge of banquet operations, food, beverage, wine, spirits, and service standards.

· Experience managing high-volume banquet and convention operations preferred.

· High school education and relevant leadership experience required; additional education preferred.

· Ability to obtain any required licenses or certifications.

· CPR training required; first aid training preferred.

· Additional language ability is preferred.

Ability to work flexible schedules including nights, weekends, and holidays.

EOE - All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.