Current jobs related to Director of Restaurant and Banquets - Iselin - Delta Woodbridge

Compensation Type: Yearly Highgate Hotels:
Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

**Location**:
Delta Hotels Woodbridge (**_formerly_** Renaissance Woodbridge Hotel) recently completed an expansive renovation - this newly transformed business hotel features modernized guest rooms, a reimagined lobby and lounge area, 25,000 sq. ft of meeting space, a newly designed restaurant (OLIO) and an impressive fitness center with indoor and outdoor swimming pools. The property is conveniently located near a variety of popular attractions, including the New Jersey Convention and Exposition Center, Menlo Park and Woodbridge Mall, PNC Bank Arts Center and Metro Park Train Station allowing for a direct commute to NYC.

Overview:
The Director of Restaurants & Banquets is responsible for coordinating, supervising and directing all aspects of the hotel’s banquet and retaurant 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:

- 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 fu