Director of Banquets

Tiempo Completo

Director of Banquets

Overview:

The Director of Banquetsis responsible forensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, andmaintainservice standards. This is a leadership role responsible fortraining ofassociates to deliver prompt, courteous service in a manner thatcomplies withOmni food and beverage standards and company policies and procedures.          

Responsibilities:

• Responsible for planning, evaluating, organizing, and directing the activities of the Banquet department.
• Ensuresthat all policies,proceduresand guidelines are followed by department personnel.
• Provides the necessary training, motivation, and leadership for all department personnel.
• Responsible for the department’s service scores, as measured by meeting planner surveys.
• Responsible for all administrative duties which are necessary in the functioning of the department.
• Tours, on a daily basis, the hotel function space and spot checks meeting room setups.
• Ensures that all function space in the hotel is well presented and maintainsa scheduled cleaning program for each function room.
• Ensures that all equipment used in the department is in good order, anduses preventive maintenance schedules for all equipment.
• Reviews, on a daily basis, client feedback andtakesappropriatefollow upactions.
• Responsible for accurately forecasting revenues on a monthly basis.
• Anticipates needs, forecasts results, and analyzes work processes for personnel in the department.
• Determinesset-ups in conjunction with Director of Catering and Director of Convention Services.
• Coordinates functions with service staff, culinary, and stewarding teams.
• Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
• Food costs conscious, coordinates with the Stewarding Department on fast recovery of foodleftoverand minimizes waste.
• Briefsservers and captains on functions and procedure of service.
• Establishes high standardsof quality service andmaintainsthem through effective training and continuous upgrading.
• Maintainsthe equipment entrusted to his care and keeps pars up.
• Maintains records, reports, closing reportsand payroll costs.
• Inspects function rooms and writes work orders for the Engineering Department tomaintainrooms in excellent condition.
• Conscious of business fluctuations, reactseitherincreasingofdecreasingwhen volume of businessfluctuates upor down.
• Maximizes profits in his department through effective management techniques keeping in mind at all timesguest satisfaction.
• Follows current trends and aligns with DOFB and Executive Chef to provide excellent product. Sets the pace and the good example for a successful quality operation.

Qualifications:

• Minimum 3years experiencein a hotel banquet senior management position, such as Director/Assistant Director, in a high-volume luxury hotel, preferably a convention property.
• Experience with a minimum of 40,000+ sq ft of meeting space (perferred) 
• Experience with Managing a budgeted minimum of 25 million+ per year of revenue 
• Exceptional knowledge and understanding of various banquet and food service techniques /standards, to includebanquet room sets and creativity in room decorations. 
• Candidatemust have proven leadership skills and must be able to delegate, effectively train, develop, and motivate staff. 
• Ability to teach employees importanceof, and how to interact with internal/external guests and courteously solve internal requests.
• Able to set priorities for the Banquet team and provide feedback to others that enhancesperformance.
• Prior experience managing schedules, inventory, payroll, service recoveryand associate relations mattersrequired.
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
• Ability to work well under pressure, managing a high volume of BEO’s and guest requests.
• Strong organizational skills with the ability to multi-task and provide guest follow up in a fast pacedenvironment.
• Prior experience managing schedules, inventory, payroll, service recoveryand associate relations mattersrequired.
• Knowledge of AZ liquor laws. Strong familiarity with beer, wineand spirits; local knowledge preferred.
• Must possessa valid TIPScertification, orhave the ability toobtain a valid TIPS certification.
• Serve Safe certified food manager, preferred.
• Must be proficient with computers, and Microsoft Office suite.
• Must be able to work a variety of shifts, including weekends and holidays.

ENVIRONMENT & POSITION ANALYSIS:

• Move, bend, push and pull objects weighing up to 75 pounds withoutassistance.
• Must be able to lift andcarry itemsup to 40lbswithoutassistance.
• Ability to stand or walk for an extended period or for an entire work shift.