Property Name:
Hilton-Milwaukee City Center
Job Title: 
Director of Banquets
Company Name: 
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management  Position: 
Bonus Pay: 

Marcus Hotels and Resorts is an exciting and growing organization that has gained the utmost respect of the traveling public and local community because of the quality of service offered by our associates. In becoming a part of our associate team, you can take particular pride in knowing that you are an associate with one of the finest hotel and resort organizations in America.

Marcus Philosophy

We take great pride in our dedicated management teams and associates and will continue to develop their potential and skills at all levels within our organization.

We believe in rewarding outstanding performance and in promoting from within to develop a culture of high expectation and achievements, as well as a solid base of highly qualified associates.
We will remain a quality-minded corporation, dedicated to upholding our corporate slogan People Pleasing People. ...

Come be a part of a dynamic and fast-growing organization!

JOB TITLE: Director of Banquets


POSITION PURPOSE: To ensure that the Banquet Department is as profitable as it can be; to provide the banquet guest with the most efficient, and professional service possible; and to meet and exceed all banquet guests’ needs and expectations.


1. Ensures the highest quality of food, beverage, and service related to all banquet areas.
2. Directs and coordinates the activities of all assigned personnel and departmental responsibilities. Responsible for training standards throughout department.
3. Ensures the coordination of banquet service needs with food production.
4. Maintains effective communications within and between departments to ensure proper servicing of guests expectations.
5. Maintains warm, hospitable guest relations in all guest contact. Interacts with banquet department associates as needed for guest service purposes.
6. Controls labor, costs and expenses, and operates within budgetary and forecasted guidelines.
7. Maintains accurate banquet function’s records and banquet checks.
8. Conducts monthly departmental meetings. Attends F&B, BEO, Special Events, Quality, and Dept. Head meetings.
9. Maintains adequate inventories of banquet and beverage service supplies to meet the needs of the hotel and the guest.
10. Maintains a high quality image of the hotel through effective housekeeping, maintenance, and sanitation in the area of responsibility.
11. Responds to individual guest needs as they occur.
12. Implements and supports hotel operation policies and procedures while working within union contract guidelines.
13. Maintains a high level of professional appearance, demeanor, ethics, and image of subordinates.
14. Maintains fair wage and salary administration in the department in accordance with policy.
15. Operates in compliance with all local, state and federal laws and government regulations.
16. Assesses and reviews the job performance of subordinates and maintains records of assigned employees in a timely manner and according to policy.
17. Maintains positive employee relations in a supportive environment.
18. Staffs department to meet departmental responsibilities.
19. Inducts, orients, and trains assigned associates to meet departmental responsibilities. Communicates effectively, both verbally and in writing, to provide clear direction to the staff.
20. Interfaces department and self with other departments of the hotel to ensure a harmonious working relationship.
21. Ensures good safety practices of employees, assists in the maintenance of the emergency action plan and security procedures.
22. Performs special projects as requested.


1. A minimum of 5 years of banquet management experience required.
2. Must possess basic mathematical skills and have the ability to use a calculator to prepare moderately complex calculations without error such as determining average covers. Strong familiarization with food and beverage financial systems and controls.
3. Ability to listen effectively and to speak English clearly.
4. Ability to access and accurately input information using a moderately complex system when applicable.
5. Ability to stand and walk for long periods of time while touring food and beverage outlets. Ability to sit and perform tasks in an office atmosphere.
6. High school diploma required, 4 year degree in Hospitality related field preferred.
7. Pleasant and courteous manner essential.
8. Strong proficiency in Excel required.
9. Bilingual preferred, but not required.

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