Director of Banquets

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.

**Equal Opportunity Employer**
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights

<https://www.eeoc.gov/poster>

Work Location: In Person