Director of Banquet

Welcome to Sofitel Cairo Downtown, a new destination in the heart of Cairo, combining luxury, elegance, and French art de vivre, We are seeking a visionary and detail-oriented Director of Banquet to join our team. As a key member of our food and beverage leadership, you will be responsible for overseeing all aspects of our banquet operations, ensuring exceptional customer experiences while maintaining profitability and efficiency.

Main Duties.

• Develop and implement strategic plans to achieve budgeted revenue and net operating income goals for the banquet department
• Collaborate closely with Sales and Events teams to exceed guest expectations and deliver memorable experiences
• Establish and maintain Standard Operating Procedures (SOPs) for the banquet department, ensuring consistency and quality in service delivery
• Lead, mentor, and inspire the banquet team, fostering a culture of excellence and continuous improvement
• Monitor and analyze key performance indicators, making data-driven decisions to optimize department operations
• Ensure compliance with all local food safety, health, and liquor regulations
• Oversee inventory management, cost control, and budget adherence for the banquet department
• Stay abreast of industry trends and innovations, implementing new ideas to maintain a competitive edge
• Manage vendor relationships and negotiate contracts to ensure the best value for the organization
• Handle guest feedback and complaints promptly and professionally, maintaining high levels of customer satisfaction
• Collaborate with other department heads to align banquet operations with overall organizational goals

• Bachelor's degree in Hospitality Management or related field
• Minimum of 5 years of experience in a senior food & beverage, banquets, and/or catering role, preferably within a luxury or upscale hotel setting
• Proven track record of successful banquet operations management and team leadership
• Strong financial acumen with experience in budgeting, forecasting, and profit & loss management
• Excellent organizational and time management skills with the ability to handle multiple projects simultaneously
• Outstanding communication and interpersonal skills, with the ability to interact effectively with guests, team members, and stakeholders at all levels
• Proficiency in banquet management software and Microsoft Office Suite
• In-depth knowledge of food and beverage trends, catering techniques, and event planning
• Demonstrated ability to think analytically and solve problems creatively
• Fluency in Arabic and English; additional languages are a plus
• Flexibility to work evenings, weekends, and holidays as required
• Strong understanding of local legal compliance requirements in the hospitality industry
• Ability to adapt quickly to unique organizational culture and drive positive change
• Resort and international experience is highly preferred