Director of Banquets

Full-Time

Director of Banquets

Overview:

The Director of Banquets is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards.This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures.

Responsibilities:

• Responsible for planning, evaluating, organizing, and directing the activities of the Banquet department.
• Ensures that all policies, procedures and 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 maintains a scheduled cleaning program for each function room.
• Ensures that all equipment used in the department is in good order, and uses preventive maintenance schedules for all equipment.
• Reviews, on a daily basis, client feedback and takes appropriate follow up actions.
• Responsible for accurately forecasting revenues on a monthly basis.
• Anticipates needs, forecasts results, and analyzes work processes for personnel in the department.
• Determines set-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 food leftover and minimizes waste.
• Briefs servers and captains on functions and procedure of service.
• Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
• Maintains the equipment entrusted to his care and keeps pars up.
• Maintains records, reports, closing reports and payroll costs.
• Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
• Conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down.
• Maximizes profits in his department through effective management techniques keeping in mind at all times guest 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 3 years experience in 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 include banquet room sets and creativity in room decorations.
• Candidate must have proven leadership skills and must be able to delegate, effectively train, develop, and motivate staff.
• Ability to teach employees importance of, 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 enhances performance.
• Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
• 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 paced environment.
• Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
• Knowledge of FL liquor laws. Strong familiarity with beer, wine and spirits; local knowledge preferred.
• Must possess a valid TIPS certification, or have the ability to obtain 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 without assistance. Must be able to lift and carry items up to 40 lbs without assistance.
  • Ability to stand or walk for an extended period or for an entire work shift.
• TOOLS & EQUIPMENT:
  • Desktop computer (Opera, Oracle, Meeting Matrix, Micros, Birchstreet, Kronos and Microsoft Office), printer, telephone, copier, fax machine and scanner. Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware and queen-mary cart

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages.

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.