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Director of Banquets
4 months ago
Director of Banquets
Situated between the energy of Downtown Chicago and the convenience of the nations busiest airport,
Loews Chicago OHare Hotel
is truly the best of both worlds. Complete with rotating art gallery showcases by local artists, lux amenities and upscale accommodations - our property is truly an OHare Oasis.
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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