A tradition of hospitality
In Louisiana, we use the term, "lagniappe" when talking about anything that involves "a little something extra"... "above and beyond"... "exceeding expectations". Isn't that what hospitality's all about? Delivering more than you promise to satisfy your guests? We think it is, and we believe it's also the fundamental principle upon which strong business relationships are forged.
Dimension has earned a reputation of success by sticking with a few, basic business philosophies:
- Be affiliated with great brands!
- Recruit and retain great people!
- Continuously improve!
It's not complicated. Call it "the basics". But, we've built a winning tradition by:
- Selecting winning development sites and capitalizing on well-timed acquisition opportunities.
- Working with a winning combination of industry-leading lenders, architects, contractors, and vendor-partners.
- Maintaining a geographically diversified portfolio of superior hotel product concepts in markets with upside growth potential.
- Determine amount of future business and work load requirements with information gathered from sales department.
- Requisition required help and instruct work expectations for banquets.
- Meet with function group leaders to determine last minute changes and discuss various set-up arrangements.
- Ensure proper service to clients during the banquet.
- Ensure proper cleaning of all equipment after function is completed.
- Supervise assigned banquet personnel: hiring, terminating, training and developing.
- Schedule banquets, parties, etc.
- Assist personnel in setting up a function room to the desired specifications set forth by the sales office.
- Other duties as assigned.
- Read and interpret business records and statistical reports.
- Use mathematical skills to interpret financial information and prepare budgets.
- Analyze and interpret policies established by administrators.
- Understand government regulations covering business operations.
- Make business decisions based on production reports, similar facts, and experience.
- Deal with the general public, customers, employees, union and government officials with tact and courtesy.
- Plan and organize the work of others.
- Change activity frequently and cope with interruptions.
Bachelors Degree in Hotel Management required
2 years supervisory experience in banquet operations with 3 years hotel operations experience; OR, an equivalent level of education and experience.