Director of Banquets

Description

POSITION PURPOSE: 

The Director Banquets is responsible for ensuring the efficient operation of the Banquets Department with a focus on cost control and exceptional professional guest service. The Director Banquets works closely with the Banquets Manager in hiring, training coaching disciplining and reviewing banquet staff.                

ESSENTIAL FUNCTIONS:

1. Ensures the highest quality of food, beverage, and service related to all banquet areas. Maintain a first class and positive visual impact; including ambiance, décor and service delivery.
2. Ensures a high level of professional service to include appearance, demeanor, ethics, and image of subordinates.
3. Attend Weekly Food & Beverage meeting, Operations meeting, BEO, and Special Events meetings to ensure proper communication between department.
4. Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Banquet Manager. Assesses and reviews the job performance of subordinates and maintains records of assigned employees in a timely manner and according to policy.
5. Communicates effectively, both verbally and in writing, to provide clear direction to the staff.
6. Maintain positive employee relations in a supportive environment.
7. Responsible for ongoing training of managers to maintain standards of service and guest service scores.
8. Maintain warm, hospitable guest relations with all guest contacts.  Interacts with banquet department leadership as needed for guest service purposes.
9. Assume responsibility for all banquet facilities, including cleanliness, repair and maintenance, reporting any deficiencies as required. Notify the Assistant Food & Beverage Director all materials and equipment that require ordering or need to be replaced.
10. Controls labor, costs and expenses, and operate within budgetary and forecasted guidelines.
11. Ensure all financial reporting is maintained and accurate billing for each banquet meeting is recorded.
12. Responds to individual guest needs as they occur.
13. Implements and supports hotel operation policies and procedures.
14. Maintains fair wage and salary administration in the department in accordance with policy.
15. Operates in compliance with all local, state and federal laws and government regulations.
16. Ensures good safety practices of employees, assists in the maintenance of the emergency action plan and security procedures.
17. Managers must respond to the Marcus Safety standards on any associate or guest incident/accident by completing the appropriate investigation form or first report of injury.

POSITION REQUIREMENTS:

 1.     A minimum of 7 years of banquet management experience required.

2.     Must possess basic mathematical skills and have the ability to use a calculator to prepare moderately complex calculations without error such as determining average covers.  Strong familiarization with food and beverage financial systems and controls.

3.     Ability to listen effectively and to speak English clearly.

4.     Ability to access and accurately input information using a moderately complex system when applicable.

5.     Ability to stand and walk for long periods of time while touring food and beverage outlets.  Ability to sit and perform tasks in an office atmosphere.

2.     High school diploma required, 4-year degree in Hospitality related field preferred.

6.     Pleasant and courteous manner essential.

7.     Strong proficiency in Excel required.

8.     Bilingual preferred, but not required.

Equal Opportunity Employer