Main role
The Banqueting Director plans, organises, leads, and controls all banquet activities to meet the needs and expectations of clients, while ensuring the efficiency and profitability of the service. They are involved in strategy, operational management, client relations, and team supervision, working in conjunction with general management and other departments of the establishment.
SIMILAR JOB TITLES
Event Director
Job tasks
- Develop and implement the strategy and action plans for the banqueting department to achieve revenue and quality objectives
- Plan, organise, and coordinate all aspects of events (bookings, logistics, set-up, execution, dismantling)
- Recruit, train, supervise, and motivate the banquet team; establish schedules and allocate tasks
- Manage budgets, control costs, optimise profitability, and ensure billing follow-up
- Manage stocks, negotiate with suppliers, and coordinate procurement (equipment, drinks, crockery, etc.)
- Act as the main point of contact for clients, analyse their needs, offer tailor-made solutions, and ensure their satisfaction before, during, and after the event
- Supervise service quality, ensure compliance with hygiene, safety, and quality standards, and resolve unforeseen issues
- Analyse event performance, gather client feedback, and propose areas for improvement
- Work in coordination with other departments of the establishment (kitchen, reception, technical, sales, etc.)
Required skills
Leadership, organisation, strategic vision
What you need to learn/master
Management, financial management, event management
- Level of qualification: Master Year 2 (5 years of post-High School education)
Career opportunities & progression
The Banqueting Director works in hotels, convention centres, luxury establishments, restaurants, or catering companies. They may progress to roles such as Director of Food and Beverage, Director of Operations, or General Manager of an establishment.
