MK Director of Banquets and Special Events

Division:  Management & Non-Union (MAN010) 

Band 4

MKR Director of Banquets and Special Events

Primary Responsibilities:

Effectively manage the functions of the Mauna Kea Resort Banquet Departments, providing excellent client service and creative event experiences, while ensuring robust department revenue and GOP.  Provide support and guidance to fellow Banquet personnel to ensure positive team member engagement. Work with the Culinary and Catering and Convention Services teams to ensure a seamless client experience.

Essential Duties:

• Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.
• Maintain a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees.
• Work with the Director of Catering and Conference Services, Executive Chef, Director of F&B, and Director of Restaurants in ensuring an exceptional guest experience through:
• Delivery of restaurant-quality service
• Timely, consistent, and detailed event sets and maintenance
• Development of creative event and meeting presentations
• Manage the Mauna Kea Luau, including operations, staffing, vendors, and third-party sales.
• Manage, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services.
• Manage the Banquet Houseman team to ensure proper care and maintenance of facilities, equipment, and props.
• Develop and manage annual Banquet Department capital improvement projects.
• Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service within the Banquet and Outlet service staff.
• Work with the individual outlet managers to improve and maintain food and beverage quality, service, cleanliness, merchandising, and promotions.
• Move throughout facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. 
• Maintain profitability of the Banquet departments to support overall hotel operation.  Direct the control of payroll, beverage, and controllable expenses to minimize loss and misuse.
• Maintain a cooperative working relationship with other departments.
• Perform other related duties as assigned or required.

Other Duties:

• Attend division and hotel meetings and events.
• Meet regularly with Director of Food and Beverage to review Banquet performance.
• Perform administrative tasks such as processing of Banquet gratuities, budgets and forecasting, scheduling, and manager/team member coaching and counseling.
• Other duties as assigned

Working Conditions: 

• Outdoors, both covered and exposed areas of the resort
• Indoors, typical office environment

Work Hours:

• Must be able to work schedule determined by the Director of F&B
• Must be able to work long and irregular hours (including evenings for special events as needed).
• Must be able to work in excess of 40 hours per week.

Equipment Use:

• Proficient in the use of a computer and with the resort’s word, spreadsheet and other required software.
• Ability to use the telephone
• Ability to use various office equipment including but not limited to calculators, photocopiers and facsimile machines.

Mental and Physical Demands:

• Ability to prioritize and organize workload to ensure deadlines are met.
• Able to manage stressful and challenging situations.
• Able to stand and walk up to 8 hours in a day in an outdoor environment.
• Able to sit at a desk to do administrative duties.
• Lift, carry, push and pull up to 50 lbs.

Minimum Qualification Requirements:

• 4 year college with degree; or minimum 2 years related work experience
• Must be personable, tactful, patient, tolerant, assertive and self-motivated.