Director of Banquets
Position Summary: This job exists to coordinate, supervise, and direct all banquet and catering event operations.
Accountabilities: The Director of Banquets is expected to maintain a profitable banquet department while maintaining high-quality products and services and acting as a member of the Food & Beverage leadership team. The department must achieve or exceed budgeted revenues, profit margins, labor and expense percentages, and maximize G.S.I.
Qualification Standards
Education & Experience:
- At least 3 years of progressive food & beverage experience in a resort or hotel
- Valid ServSafe or similarly acceptable Certificate
- TIPS or similar acceptable alcohol training
- High School diploma required
- College course work in related fields preferred
- Previous supervisory responsibility preferred
Tools & Equipment:
- Calculator, computer, copier, scanner, other office equipment
- Credit card authorization machine, cash register
- CO2 Systems, keg tap systems, blender, sound system, wine opener
- Telephone
- Ability to work in Excel, Word and various other software programs
Work Environment:
- Under variable temperature conditions
- Under variable noise levels
- Outdoors/Indoors
- Around chemicals, fumes and odor hazards
- Around dust and or mite hazards
Physical Requirements:
- Long hours are 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
- Ability to stand for long hours and walk long distances without fatigue
- Ability to bend, stretch, stoop and reach repeatedly without difficulty
- Ability to work under variable temperatures and noise levels
- Near Vision - The ability to see details at close range
- Must be able to stand and/or walk for lengthy periods of time
Mental Requirements:
- Oral and Written Comprehension and Expression - Must be able to convey & understand information and ideas in English
- Must be able to evaluate and select among alternative courses of action quickly and accurately
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
- Must work well in stressful, high-pressure situations
- Must maintain composure and objectivity under pressure
- Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the need
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
- Mathematical Reasoning - Must be able to work with and understand financial information and data, and basic arithmetic functions
- Multi-lingual helpful
Other Abilities, Skills, Knowledge:
- Thorough knowledge of Food & Beverage procedures and serving standards
- Health Department rules and regulations
- Liquor laws and regulations
- Bartending skills
Duties & Functions
Essential:
- Approach all encounters with guests and employees in a friendly, service-oriented manner
- Manage day-to-day banquet operations, consistently inspecting events to ensure correct room sets, service, food quality, and presentation standards are maintained
- Lead the planning, staffing, and execution of all banquet functions from setup through breakdown
- Review BEOs in detail and coordinate all logistics for room setup, staffing, timing, and service execution
- Review staffing levels to ensure guest service, operational needs, and financial objectives are met
- Supervise, schedule, and develop Banquet Managers, Captains, and service/setup staff
- Recruit, interview, hire, train, develop, coach, evaluate performance, and hold staff accountable, recommending discipline/termination as appropriate
- Prepare and manage the banquet department budget; control overhead and achieve budget targets throughout the year, reporting variances with corrective action recommendations
- Control requisition of food and beverage quantities by forecasting volume to maximize profitability and avoid over/under production
- Conduct pre-event briefings and post-event reviews with staff and leadership
- Monitor event execution in real time and resolve guest or operational issues, turning dissatisfied guests into return guests
- Coordinate closely with culinary team on food timing, presentation, and service flow for all events
- Schedule and conduct regular walk-throughs; maintain all furniture, fixtures, and equipment to a high standard, coordinating with Engineering on work orders as needed
- Maintain inventory and condition of banquet equipment, linens, china, glassware; coordinate ordering, repair, and vendor relationships
- Ensure compliance with health, safety, and sanitation standards; prepare for health department and third-party inspections
- Ensure compliance with all local liquor laws and departmental S.O.P.s and brand standards
- Maintain up-to-date knowledge of local competitors' banquet production and offerings
- Create and/or approve training programs and materials for banquet staff
- Work with Director of Catering and other Executive Committee members, keeping them informed of issues as they arise
- Encourage and build mutual trust, respect, and cooperation among associates; strive to improve associate engagement and retention
- Solicit associate feedback and follow up on associate problems and concerns
- Check and respond to electronic communications in a timely fashion
- Maintain accurate records including staffing logs, incident reports, and equipment maintenance logs
- Keep immediate supervisor promptly and fully informed of all problems or matters requiring attention
- Coordinate and monitor all phases of loss prevention within the banquet department
- Submit required reports in a timely manner
- Maintain regular attendance, as required by scheduling, which will vary according to the needs of the hotel
- Maintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working
- Always comply with New Castle standards and regulations to encourage safe and efficient hotel operations
Marginal
- Other duties as required
- Complete special projects in a timely manner as required by General Manager
- Conduct and attend all required meetings
Salary Requirements:This position offers an annual base salary range of $75,000-$95,000 USD, based on experience and qualifications.
Work Location: In Person
