Director of Banquets

Omni Boston Hotel at the Seaport


DON’T JUST FOLLOW TRENDS. SET THEM AT THE OMNI BOSTON HOTEL AT THE SEAPORT

We don’t do cookie-cutter. At Omni, we look for individuals who bring fresh perspectives, bold ideas, and their authentic selves to the team every single day. You won’t be asked to conform-you’ll be encouraged to stand out.

While we celebrate individual artistry, however, we win as a team. Our shared mission depends on trust, collaboration, and a dedication to uplifting the entire Omni family.

Grab the reins and help design the future of the Seaport’s most vibrant destination. For us, creativity isn't a department – it’s a mindset. It’s woven into everything we do and embodied by everyone who walks through our doors. Performance realities will always exist, but we view those constraints as a creative challenge to push past, never a limit.

The Omni Boston Hotel at the Seaport is a AAA Four Diamond destination located in the heart of the bustling Seaport District. The property boasts 1,054 beautifully appointed guest rooms (including 52 suites), seven unique dining experiences, a scenic rooftop pool, the luxury Breve Spa, and over 100,000 square feet of state-of-the-art event space.

Bring your passion to a team voted one of the “Best Places to Work” by the Boston Business Journal!


Grab the reigns and help shape the future of the Seaport’s best kept secret! Creativity must infuse everything we do, and everyone in the Hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity.

The Director of Banquets is responsible for the management of all aspects of the banquet operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

The Salary For this position is $105,000/year Based on experience.

ESSENTIAL JOB FUNCTIONS:
• Manage day to day operation to consistently inspect all events to ensure that the correct standards are being maintained. Responsible for ensuring high-quality meeting room sets, service, food quality and presentation. Consistent maintenance and refinement of service standards.
• Understands Local 26 contract and adheres to it.
• Review staffing levels to ensure guests service, operational needs and financial objectives are met in conjunction with Local 26 staffing guidelines. Ensures and maintains productivity level of associates.
• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Maintain up to date knowledge of local competitor’s banquet production and offerings.
• Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
• Schedule and conduct daily/weekly walk-throughs. Responsible to maintain all furniture, fixtures and equipment to a high standard. Work with Engineering to submit work order and scheduling of maintenance.
• Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management.
• Hold associates accountable when not meeting job performance.
• Encourages and builds mutual trust, respect and cooperation among associates. Ensures associates are treated fairly and equitably. Strives to improve associate engagement and retention.
• Solicits associate feedback, reviews associate satisfaction results and follows up on associate problems and concerns. Ensure recognition is taking place throughout departments.

QUALIFICATIONS:
• Position requires a minimum of five years progressive experience in Food & Beverage Management, with at least two of these years in a senior leadership position. Minimum two years’ experience in a Banquet Operations leadership role.
• Large convention hotel experience strongly preferred. Union environment experience required.
• Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities. Must possess the ability to handle stressful and busy hotel operations.
• Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests and conducting meetings.
• Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
• Strong understanding of forecasting, budgeting,