Director of Banquets - New Orleans, LA

Four Seasons Hotels and Resorts is a globally recognized luxury hospitality company known for delivering exceptional guest experiences and maintaining an unwavering commitment to quality and service. Powered by a diverse team of passionate individuals, Four Seasons has created a distinctive culture that fosters continuous personal and professional growth, encouraging employees to push their limits and support one another in a respectful and collaborative environment. This culture drives Four Seasons' dedication to excellence and its worldwide reputation as a premier luxury brand. The Four Seasons Hotel and Residences in New Orleans epitomizes the brand's dedication to authentic luxury and exemplary service in a vibrant and historic location. Nestled along the Mississippi River in the heart of downtown New Orleans, this iconic landmark offers guests a unique blend of rich cultural heritage and contemporary elegance. The hotel serves as a hub for guests seeking immersive Louisiana cuisine, leisure by its resort-style pool, and unforgettable events with breathtaking views from its 34th-floor observation deck. The Director of Banquets role at the Four Seasons New Orleans is a pivotal leadership position responsible for guiding and inspiring the banquet team to deliver flawless events and superior service. Candidates for this position should bring at least three years of experience in banquet management, demonstrating a genuine passion for servant leadership. The ideal leader embodies visibility within operations, promoting a positive work environment through recognition and motivation, and serving as a guest ambassador by anticipating and fulfilling the needs of clients and guests. This role is centered around strategic planning and execution of banquet services, ensuring every detail from setup to service quality meets the high standards expected at a luxury property. The Director of Banquets coordinates closely with other key hotel departments, including Food and Beverage, Culinary, and Catering, to design effective menus and wine selections that enhance guest experiences. Fiscal responsibility is also a crucial aspect of the role, encompassing labor management, budgeting, purchasing, inventory, and cash control. The opportunity offers candidates a chance to join a celebrated hospitality team in a world-class hotel setting, working in a role that combines leadership, creativity, and operational excellence. Associates enjoy competitive salary and benefits, with opportunities for personal development and advancement within the Four Seasons family. The role requires full-time availability including mornings, evenings, weekends, and holidays, reflecting the dynamic and guest-focused nature of luxury hospitality.

• At least 3 years as department head in banquets
• ability to communicate and work cross-functionally within the hotel as well as clients, vendors, and guests
• ability to build partnerships and relationships with leaders of the hotel and all operations, including sales and marketing and food and beverage operations
• experience in a luxury brand hotel is preferred
• must be available to work mornings, nights, weekends, and holidays
• must be able to lead and motivate a team
• must have knowledge of banquet operations and event planning
• must have strong organizational and leadership skills