Compensation TypeYearly
OverviewThe Director of Banquets is responsible for coordinating, supervising and directing all aspects of the hotel's banquet operations, while maintaining a profitable operation and high quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Responsibilities- Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
- Oversee all aspects of the daily operation of the hotel's banquet operation.
- Supervise all banquet personnel.
- Respond to guest complaints in a timely manner.
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in the banquet operation.
- Prepare and submit required reports in a timely manner.
- Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
- Monitor quality of service in banquet operations.
- Ensure compliance with all local liquor laws, and health and sanitation regulations.
- Ensure compliance with SOP's in all outlets.
- Ensure compliance with requisition procedures.
- Conduct staff performance reviews in accordance with Highgate Hotel standards.
- Understand and be able to prepare payroll and tip distribution.
- Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
- Coordinate all banquet related food and beverage requirements with the appropriate departments.
- Keep kitchen informed of accurate counts for plating.
- Review menu/service with catering managers and banquet chef.
- Maintain-up-to-date details on banquet functions and communicate to supervisors.
- Conduct ongoing training of captains/hourly employees to maintain standards of service.
- Make personal contact with guests and assist them with any requests.
- Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
- Requisition liquor, etc. for banquet bars.
- Ensure safety, sanitation, and cleanliness of service areas.
- Oversee banquet set-up assignments.
- Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
- Conduct menu classes and line-ups for all functions.
- Supervise the work of banquet management and captains, and observe the performance of hourly service personnel.
- Control and maintain all service equipment. Write service requests as necessary.
- Ensure overall guest satisfaction.
Qualifications- At least 4 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.
- Must be proficient in Windows, Company approved spreadsheets and word processing.
- Strong knowledge of service standards, and different service types (French, Russian, etc.).
- Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
- Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, including wearing nametags.
- Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
- Maintain a warm and friendly demeanor at all times.
