Director of Banquets Nouveau

Job Description

The Fairmont Chateau Lake Louise is seeking a dynamic and experienced Director of Banquets whose demonstrated leadership skills will enhance the reputation, quality and performance of our Banquet Department. Reporting to the Director of Food & Beverage, this position will be responsible for the effective and efficient day-to-day operation of the Banquet Department. With a total of 36,000 square feet of meeting space with rooms specifically designed to meet the business requirements of the 21st century while paying tribute to the fascinating history and rare wildlife of Banff National Park.

Start Date: September 2026

Summary of Responsibilities:

Reporting to the Director of Food and Beverage, responsibilities and essential job functions include but are not limited to the following:

• Develop and enhance Fairmont service standards through disciplined administration of departmental Standard Operating Procedures and excellent attention to detail
• To enhance the leadership skills of the banquet leadership team. This includes the development of decision-making skills, performance management techniques, function planning ability, process mapping and analysis, and sense of urgency and ownership
• Ensure effective working relationships and clear communication are maintained with all colleagues and leaders in the Banquets, Conference Services, and Culinary Departments
• Critically assess procedures, policies, and methods of operation and alter them where necessary
• Ensure the financial success of the department by monitoring productivities, revenues and costs. To proactively implement appropriate procedures or programs wherever necessary.
• Liaise with the Conference Services/Catering Department to ensure that a common vision is shared
• Work with clients, CS&C and Sales to develop new programs and services in order to offer a unique and personalized experience for all conference guests
• Create and implement all beverage menus within the department as well as work closely with the kitchen on the creation of all food menus
• Liaise with other Food and Beverage departments and ensure that all resources are being equally shared and that the entire division operates as a unified force
• To ensure that all equipment, fixtures, and furniture of the department are kept in the best repair possible and are used in a safe and proper manner.
• To participate in the budgeting process of the department by establishing clear and precise priorities for operational and renovation capital expenditures
• Oversees the Chateau's seasonal Lago Restaurant and Victoria Dining Room for tour breakfast, lunch and dinner
• To purchase all equipment required by the department
• To develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of Health and Safety standards
• To develop and enforce service standards for Eco-Meet, ensure departmental participation in all hotel-wide environmental initiatives, and to develop departmental specific environmental initiatives
• To achieve or exceed all targeted objectives as it relates to our pillars
• To ensure the successful opening/closing of seasonal dining rooms. And to successfully manage high end/ high volume dining room operations
• To attend Leadership meetings, daily convention, preconvention and other meetings as required
• Responsible for the overall ownership and execution of internal hotel events and functions, ensuring seamless coordination and delivery

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