IHG

Director of Banquets - Hotel Indigo Los Angeles

IHG • $80K — $95K *
Los Angeles, CA 90011In-Person
Hospitality & Recreation
Less than 5 years of experience
Today
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Job Overview by Ladders

Qualifications

  • Bachelor's degree or higher education qualification
  • 4 years of related experience
  • Supervisory experience preferred
  • Fluency in local language(s)
  • Strong understanding of banquet operations and guest service standards

Responsibilities

  • Oversee daily operations of the banquet division
  • Develop strategies to enhance profitability and guest satisfaction
  • Assist in planning staffing needs and recruitment
  • Implement training programs for banquet staff
  • Monitor departmental costs to ensure budget compliance
  • Coordinate and supervise all banquet events and meetings
  • Ensure adherence to health and safety regulations

Benefits

  • Comprehensive induction program for new staff
  • Opportunities for professional development and training
  • Collaborative work environment with culinary and F&B teams
  • Focus on guest satisfaction and quality service
  • Engagement in strategic planning and budget management
Full Job Description
Job Description

About the Director of Banquetsposition

As our new Director of Banquets, you will oversee the day-to-day operations of our banquet division. You will develop and implement strategies to improve the department's profitability while ensuring guest satisfaction in accordance to the hotel standards. Always following government regulations concerning health, safety or other requirements. You will work closely with the food and beverage/culinary team and employees to successfully execute all banquet operations.

A little taste of your day-to-day

  • Assists in planning for future staffing needs
  • Assists in recruiting in line with company guidelines
  • Prepares detailed induction program for new staff
  • Assists superior in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
  • Ensures training needs analysis of Banqueting staff is carried out and training programs are designed and implemented to meet needs
  • Provides input for probation and formal performance appraisal discussions in line with company guidelines
  • Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
  • Regularly communicates with staff and maintains good relations


Financial
  • Works with F&B Director in the preparation and management of the Catering Sales/Operations budget.
  • Assists in coordinating the preparation of the banquet sales annual budget
  • Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget
  • Assists in the preparation of the hotel strategic plan, goals program


Guest experience
  • Assists in the co-ordination and monitoring of all meetings and conference business
  • Assists in managing the standards and procedures of the department, for instance, ensuring that business has been signed prior to commence planning
  • Co-ordinate the allocation of space for the conference and associated events
  • Conduct room familiarizations and site inspections
  • Monitor competitor activities
  • Supervise the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
  • Controls and analyses, on an on-going basis, the following, in an effort to ensure optimum performance:
    • Quality levels of product and service
    • Guest satisfaction
    • Merchandising and Marketing
    • Operating costs
    • Sanitation, cleanliness and hygiene
  • Assists in the coordination and liaison with the Food and Beverage Director and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as:
  • Availability of Food and Beverage products
  • Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis
  • Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs
  • Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction

Responsible Business
  • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
  • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
  • Initiate action to correct a hazardous situation and notify supervisors of potential dangers
  • Log security incidents and accidents in accordance with hotel requirements


Accountability
  • Ensures the smooth execution of any Catering event as per the desired standards and set benchmarks. Works closely with Catering Sales team to achieve the department annual budget

What we need from you
  • Bachelor's degree / higher education qualification / equivalent
  • 4 years' of related experience
  • Some supervisory experience also preferred
  • Must speak local language(s)


About IHG

InterContinental Hotels Group (IHG) is a British multinational hospitality company that operates a portfolio of hotel brands, including InterContinental, Crowne Plaza, Holiday Inn, and Kimpton Hotels & Restaurants. The company was founded in 2003 as a result of the merger between British hotel company Six Continents and the hotel and restaurant business of the American conglomerate Bass. IHG is headquartered in Denham, England, and has operations in more than 100 countries. The company's brands cater to a range of travelers, from budget-conscious to luxury-seeking.
Learn more about IHG
Size
40,000 employees
Industry
Hospitality & Recreation
* Ladders Estimates

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