DIRECTOR OF BANQUETS

Job Summary

The Director of Banquets is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Key Responsibilities:

• Provide leadership and support for all Banquet Managers and Banquet Associates.
• Conduct Daily Pre-Shift Meetings with Banquet Managers, Housemen, and Servers.
• Coordinate and ensure the needs of the Conference Services and Catering departments with the managers of interrelated departments.
• Conduct walkthroughs of Banquet areas multiple times a day to ensure event setup is accurate and meeting rooms and public spaces are maintained.
• Train and evaluate Banquet Associates in accordance with the standards of the company policies and guidelines.
• Hire, train, motivate, discipline, direct, and supervise the work of all Associates in the Banquet Department.
• Schedule Associates to maintain service standards while operating within budgeted labor cost guidelines.
• Ensure proper care, security and maintenance of hotel property and equipment through proper supervision of service personnel.
• Maintain daily housekeeping program to include storage and operational areas and colleague appearance.
• Solely responsible to prepare payroll and gratuity reports as required (banquet checks included)
• Attend and participate in all required meetings on a regular basis.
• Manage Banquet BEO Book through BEO Distro, Change log, and verbal/emailed changes
• Organize and orchestrate any last minute changes or details to events.
• Post all BEOs and give instructions to Managers, Housemen, and Banquet Servers to ensure the success of the function.
• Communicate directly with clients and go over the details of their events.
• Oversee ordering of Liquor, Beer, and Wine as well as all non-alcoholic beverages and food.
• Directly oversee the actual set-up and service of contracted events by giving specific menu information to the servers, by coordinating the timing of the events with the Executive Chef / Banquet Chef and by assigning functions to the Managers, Housemen, and Banquet Servers to ensure the success of the event.

Preferred Qualifications:

• Bachelor's Degree is required in Hospitality or Culinary Arts, Bachelor’s degree Preferred
• Minimum of five years of experience in hospitality industry including four years in management (preferably Catering Management) is required
• The ability to supervise food preparation, service and clean up is also essential
• ServSafe Certified a plus
• Must have a valid clean driving license