Director of Banquet Operations

Join to apply for the Director of Banquet Operations role at Hilton Sandestin Beach Golf Resort & Spa

At Hilton Sandestin Beach, we believe that exceptional service begins with an exceptional team. To deliver the best experiences for our guests, we seek out talented individuals who share our passion and vision. Our team members are the driving force behind everything we do, and their dedication is what allows us to create memorable moments for every guest. By joining Hilton Sandestin Beach, you become part of a community of leaders focused on your personal growth and long‑term success.

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Free daily meal service (lunch or dinner)
• Health insurance
• Paid time off
• Vision insurance

To hire, train, and direct the Banquet staff in servicing all banquet functions in a friendly, courteous, and professional manner according to Hilton’s high standards of quality to ensure the success of the department and repeat business from our current clients.

• Hires, schedules and trains all Banquet staff to include conducting roll call and monthly meetings and illustrating the proper techniques and etiquette for plated, buffet, and parade types of service; monitors staff performance, defines performance requirements and develops action plans for achievement of goals.
• Inspects function rooms and equipment visually prior to functions for cleanliness, proper inventory, and set up.
• Communicates verbally in a calm, positive demeanor during the course of the function with the Kitchen, Service, Beverage, Conference Services, Engineering, Storeroom and other Hotel departments as well as group contacts to ensure timely execution of events, quality service, and adherence to all applicable Federal, State, and Local safety and health regulations and corporate standards.
• Attends hotel meetings to include daily banquet event order (BEO) meetings, staff meetings, Food and Beverage meetings, and client pre & post cons to ensure the success of all group functions.
• Completes all schedules for the following week weekly, turning in copies to the Director of Food and Beverage by five o’clock p.m. on Fridays; completes the labor forecasts by the 23rd of each month for the following month.
• Engages fully with the service event experience, including conducting the pre‑event line‑up and reviewing expectations and flow of service.
• Monitors and adjusts actively labor and expense forecasting for accurate financial planning based on business needs and to meet the Company’s financial goals.
• Manages events actively from beginning to end.

• Orders supplies and linen for functions from Purchasing, Stewarding and Housekeeping departments; maintains equipment par levels for future needs requirements.
• Assists in support of Stewarding, Banquet staff and Captains in the execution of events according to the function sheets and Hilton quality standards.
• Assists other departments, as required by business of hotel.
• Creates a weekly schedule that reflects management coverage at night as well as daytime coverage is expected.
• Abides by all Federal, State and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.

• Able to maintain a flexible schedule to manage the wide range of operations hours.
• Must be able to communicate well with people; must be a problem solver and an independent thinker and worker; must be able to delegate responsibility and follow up on assigned work.
• Must have full knowledge of food and beverage preparations, menu specifications, service standards, guest relations, and etiquette.
• Knowledge of the appropriate table settings, buffet sets, room set ups, and service ware.
• Ability to read, comprehend, and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to read and understand banquet event orders (BEOs) and disseminate the information on them.
• Ability to remember, recite, and promote the variety of menu items.
• Learns, remembers, and recites the layout of the hotel…