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Director of Banquets
2 months ago
Harwood Hospitality Group, Dallas' premier hospitality owner-operator, introduces its most complete expression of a multi-generational vision in Harwood District's first hotel, Htel Swexan. We are seeking a dynamic Director of Banquets who embodies excellence and enthusiasm, aligning with our uncompromising mission to value experience above all.
Who We Are
Htel Swexan is a unique destination, drawing inspirations from New York, London, and Paris to create something entirely new. We blend local expertise with international influence, offering a twist on conventions that is both classic and contemporary. Guests are invited to get lost in our culture and conversations, finding a world of its own where celebration and solitude coexist.
What You'll Do
Leadership & Training: Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors, and assistant managers in the Banquet Department. Maintain high standards and continue to engage long-tenured employees.
Guest Experience: Be visible in the operation, assist when needed, provide recognition, promote good public relations, and handle guest complaints, concerns, or special requests.
Event Coordination: Coordinate set-up requirements for hotel and off-site functions, ensure all details of the function are carried out, and facilitate the quality and timeliness of all food items in partnership with the culinary team.
Communication: Develop and maintain effective lines of communication with all employees and ensure seamless transitions and follow-ups from one function to another.
Operational Excellence: Observe the physical condition of facilities and equipment, make recommendations for improvements, and ensure high standards of cleanliness and maintenance.
Financial Management: Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Understand and drive labor standards in partnership with Finance.
Innovation & Trends: Monitor trends in catering/banquets, work closely with the F&B and culinary teams to design effective menus and wine lists, and attend operational meetings for coordination between departments.
Continuous Improvement: Implement a continuous improvement approach to ensure high-quality, cost-effective, and customer-focused operations. Develop and implement training plans to ensure high-quality presentation and customer service.
What To Bring
Qualifications: Legal work authorization in the United States, a college education or equivalent experience, and a minimum of 5 years of Banquet hotel supervisory or management experience.
Skills: Exceptional customer service skills, strong verbal and written communication, ability to motivate and collaborate in a team-oriented environment, knowledge of computer accounting programs, budgeting, and forecasting.
Physical Requirements: Ability to walk and give direction most of the working day, stand, bend, stoop, squat, stretch, lift up to 25 lbs regularly, and push and pull carts containing up to 250 lbs occasionally.