Job Overview: The Director will have operational and financial responsibilities for the overall Banquet department operations. Adhere to federal, state, and local regulations concerning health, safety, responsible service of alcohol, or other compliance requirements, as well as brand standards, and local policies and procedures. Works closely developing and maintaining open communication and efficiencies between the customer, and departments interactions for the customers functions/events in the resort.
Essential Duties & Responsibilities:

• Manage and oversee the day-to-day activities of one or more supervisors and banquet teams.
• Schedule employees to ensure proper coverage. Communicate and enforce policies and procedures of the department.
• Recommend and/or initiate wages, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly uniformed, trained, and certified as required, and have the tools and equipment needed to effectively carry out their job functions.
• Ensure customers/guests are greeted and receive prompt and professional service throughout their function.
• Establish and implement appropriate service recovery procedures in order to ensure total customer satisfaction.
• Support system-wide food and beverage and Banquet/Catering programs. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Conduct meetings to inform staff of special promotions, daily specials, and additional information.
• Achieve budgeted revenues, control expenses and labor costs, and maximize profitability for all Banquet Events. Assist in preparation of operating budget and financial plans, which support the overall objectives of the food and beverage/Banquet dept.
• Establish and maintain procedures to (1) ensure the security and proper storage of liquor, bar inventory and equipment. (2) ensure the security of monies, credit and financial transactions (obtain, count and secure bartender’s bank; receive cash and credit payments from customers; give accurate change and balance cash drawer at end of shift when necessary). (3) Order and/or replenish/requisition supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) minimize waste and breakage of glassware and supplies. Establish par levels for supplies and equipment. Establish procedures and timeframes for conducting inventory.
• Ensure that all banquet equipment, including but not limited to tables, chairs, furniture, glassware, bars, etc., is in proper operational condition and is cleaned on a regular basis. Ensure that all Banquet facilities are cleaned, spot-checked, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departments include Sales and Marketing, Catering, Food & Beverage, Housekeeping, Human Resources, Maintenance and Guest Services.
• Assist as Restaurant or Bar Manager as needed in various Food & Beverage Outlets
• Interact with outside contacts:
• Guests to ensure their total satisfaction.
• Vendors- to ensure inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
• Regulatory agencies-regarding safety and compliance matters.
• Perform other duties as assigned

Accountability:
Supervises any number of employees in one or more Banquet events in a full-service, luxury or resort with multiple food and beverage outlets, high volume banquets and numerous VIP and key guests.
Requirements:
High School diploma or equivalent, college and at least one-two year of Banquet management experience in a full-service hotel or similar setting, or an equivalent combination of education and experience. Hospitality Management Degree or formal food and beverage operations training preferred. Must speak fluent English.
This job requires ability to perform the following:

• Carrying or lifting up to 50 pounds
• Moving about the outlet(s)
• Handling objects and/or products
• Bending, stooping, kneeling, standing
• Communication skills are utilized a significant amount of time when interacting with customers and employees; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This is an Equal Employment Opportunity Employer.