Banquets | Director of Event Operations (Banquets)

Overview"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.Responsibilities Work is performed in an office environment as well as in the required Meeting and Convention space ; and ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.  Examples of Duties, includes but is not limited to the following: Oversee the F&B Operation and F&B Standards of service as it relates to Fontainebleau Resorts performance standards.   Observe and appraise team member performance, provide feedback, and facilitate improvements in accordance with established standards of product and performance. Oversee employees and operations ensuring organization, cleanliness, proper maintenance and supplies. Coordinate with other departments/managers the daily flow of our Hotel's Operations. Develop professional relationships with clients, vendors, team members, and hotel colleagues. Responsible for the recruitment, training, scheduling, supervision and performance of Banquets personnel. Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests. Manage, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services. Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Internal Maintenance and Engineering to ensure the highest level of product delivery. Perform other related duties as assigned. Qualifications High school education or equivalent.  College degree preferred. Five to seven years progressive management experience in large uo-scale, hotel or convention center banquet operations. Thorough knowledge of all matters relating to the proper administratuin and operation of banquet food service operations. Ability to develop and maintain effective operatinf and control processes designed to attain maximum operating efficiency while endureing adhereance to established guest satisfaction criteria. Effective management, leadership, organizalrional and communication skills. Ability to work a flexible schedule to include weekends and holidays.

Created: 2026-03-10