Director of Banquets
3 weeks ago
Job Specific
- Maintains banquet department staffing levels so as to provide for optimal performance
- Develops/approves all banquet department schedules, forecasts and budgets
- Establishes and administers all departmental guidelines, policies and procedures
- Responsible for smooth, efficient, cost effective operation of all banquet food service functions, to include; labor management, equipment inventory control, proper preparation of banquet check
- Oversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet check and tear down operations
- Approves all department storeroom/purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
- Reviews/maintains daily payroll report/records, ensures labor costs conform to established guidelines
- Maintains banquet server gratuity information, prepares transmittal for submission to payroll department
- Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standards
- Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
- Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance
- Establishes appropriate par levels for all banquet equipment and supply inventories, so as to support forecasted activities without experiencing shortages or excessive inventory situations
- Oversees security and maintenance of all banquet equipment and supplies
- Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
- Communicates daily with Banquet Chef and Captain to obtain/provide current status of daily activities/functions and information regarding upcoming events
- Verifies banquet cover count, prepares and presents banquet check for guest payment/signature, forwards signed check, all associated documentation and payment (if received) to appropriate accounting representative
- Responds to guests complaints/comments in a positive, professional manner
- Conducts departmental meeting as required to communicate effectively with all banquet department personnel to ensure that they are kept current on pertinent hotel information and activities
- Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
- Other duties as assigned
General
- Promotes and applies teamwork skills at all times
- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
- Is polite, friendly, and helpful to guests, management and fellow employees
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Attends appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- Complies with hotel standards, policies and rules
- Recycles whenever possible
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
Qualifications
- Thorough knowledge of all matters relating to the proper administration and operation of banquet food service operations
- Five to seven years progressive management experience in large up-scale, hotel or convention center banquet operations
- Certifications; \"Certified Food Manager\", \"TIPS\" or equivalent responsible vendor
- Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency ensuring adherence to established guest satisfaction criteria
- Effective management, leadership, organizational and communication skills
- Ability to work flexible schedule to include weekends and holidays
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