Director of Banquets

Scope of Position

The Director of Event Services (Banquets) manages and leads event service staff and acts as a liaison between Banquets/Catering, Event Planning, Sales, and the customer to ensure consistent, high-level service throughout the property events. He/she promotes consistency by executing events based on catering/event service/food and beverage Standard Operating Procedures. The Director of Events Services is responsible for achieving guest and associate satisfaction and for assisting in managing the financial performance of the department. In addition, the Director of Event Services recognizes opportunities to up-sell and suggest enhancements to create outstanding events.

Required Experience

• Minimum of 5 years of progressive management experience in a luxury hotel operation.
• Knowledge of CI-TY, Excel, Word, and Micros systems.
• Great leadership and communication skills.
• Effective at listening to, understanding, and clarifying the concerns and issues raised by associates and guests.
• Ability to handle a multitude of tasks in an intense, ever-changing environment.
• Possesses outstanding guest service skills, professional presentation, and sophisticated communication skills.

Responsibilities

• Manage Banquet staff; Bartenders, Captains, Event Concierge (Red Coat), Housemen, and Servers.
• Leads execution of activities to support the resort banquet strategy.
• Works with direct reports and Event Managers to review scheduled events and event complexity to avoid potential service challenges and failures.
• Ensures the property is apprised of all groups that will impact property operations.
• Ensures meeting space and corresponding heart of the house areas are cleaned and maintained.
• Ensures furniture and equipment are maintained and inventory levels are kept in accordance with hotel guidelines.
• Works with the culinary team to ensure compliance with food handling and sanitation standards.
• Oversees turned opportunities’ function space and group room blocks.
• Maintains inventories to maximize customer satisfaction and revenue opportunities.
• Reviews property-specific event operations annually and makes appropriate adjustments.
• Consult with customers to determine objectives and requirements for events such as meetings, conferences, and conventions.
• Works directly with high-profile and high-revenue groups to ensure an excellent customer experience for all customers.
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, and Department).
• Conducts monthly department meetings.
• Manages customer budgets to maximize revenue and meet customer needs.  
• Responsible for recruiting, hiring, and conducting associate performance evaluations.
• Responsible for scheduling, payroll, and labor cost management.
• Ensure that all Banquet staff are in accordance with Resort accounting policies.
• Perform any other reasonable request as required by management.

Education

High school diploma or GED or 2-year degree from an accredited university in hotel and restaurant management; 5 years’ experience in event management, food and beverage, sales and marketing, or related professional area.

Skills and Abilities

• Ability to communicate in the English language. A second language is a plus. 
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Must be able to work in a fast-paced environment.
• Must be physically fit to lift, pull, and push items up to 50 pounds.
• Also requires standing/walking/reaching and bending throughout the shift.