POSITION OBJECTIVE

This position reports to the Director of Food & Beverage. This position will oversee all banquet operations. The Director of Banquets will ensure luxury service among all Service Professionals;

responsible for the preparation of the banquet budget and the financial performance of the department. Ability to communicate and maintain a positive client relationship and working in tandem with the culinary, and sales & marketing teams.

ESSENTIAL JOB FUNCTIONS

• Supervise and direct the Banquet ladies & gentlemen including captains, servers, lead housemen, and housemen
• Interview, recommend hiring, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate
• Review all written communication, i.e., resumes, daily / weekly, distribution packets, change logs, 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 maintaining a strong client relationship and ensuring that all meetings specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees.

Maintain constant communication with the Convention Service / Catering Sales Manager as it applies to the clients

• Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications
• Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation
• Responsible for the development and implementation of a training plan to ensure a high-quality presentation and level of customer service within the banquet service / function service staffs
• Manage, in conjunction with the Stewarding department, the inventory, control and breakage / loss reduction of china, glass and silver as it relates to function services and banquet services
• Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting / banquet experience by our guests
• Maintain a high level of service by constantly training and coaching all direct reports and staff
• Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.

Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery

• Develop and implement weekly checklist for function rooms to improve and maintain condition of the meeting rooms
• Ensure that rooms are setup and service delivery is carried out in accordance with the guest’s expectations and BEO
• Ensure that implementation and maintenance of standards of food, beverage and service quality are commensurate within the banquet department
• Develop standards of productivity for food & beverage personnel within the department
• Proper departmental communication is maintained through Daily Stand-ups, weekly departmental meetings and other communication tools
• Communicate with all F&B areas regarding upcoming programs and groups, special needs, and any additional assistance that may be needed
• Implement effective cost controls for labor, beverage, and other operating costs
• Assist with developing annual budget, maintaining proper monthly / period forecast and justify period end results to Executive Management
• Meet with the customers to review the Banquet Event Order and to review any changes, issues and / or problems to ensure delivery of a quality product
• Calculate and review the Banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment
• Calculate and prepare the daily service charges and payroll ensuring accurate, prompt reporting to the Accounting Department
• Monitor and control the maintenance / sanitation of the Banquet areas and equipment to protect the assets and ensure quality service
• Ensure that rooms are setup and service delivery is carried out in accordance with the guest’s expectations and BEO
• Ensure the security and proper storage of equipment
• Ensure that equipment is prepared for the following days’ work. Ensure that equipment is in proper operations conditions and is cleaned daily
• Respond to any task assigned by Executive Management Team
• Responsible for collection of payment for banquet events and requisition of daily functions and billing
• Support other departments as may be necessary for a successful operation of Hotel Bennett

EDUCATION / EXPERIENCE

• Bachelor’s degree or equivalent experience
• 3 years’ experience in a quality driven Banquet leadership position preferred
• Experience with established 5 Star luxury operators preferred
• Experience with high-end social function, elaborate weddings, and curated meetings preferred
• High level of creative and functional thought process with workflow required
• High level of work area organization required
• Excellent command of Word, Excel, PowerPoint required. Payroll Programs preferred
• Pleasant and positive personality and the ability to communicate with senior executives
• Strong customer service orientation and skills
• Some knowledge of Audio Visual needed
• Strong technical & organizational skills

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens ( 110 F)
• Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length. Walking and standing are required for much of the work day and possibly for 8 hours or more
• Must be able to exert well-paced ability in limited space
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously
• Must be able to lift trays of food, food items, bags, cases weighing up to 30 lbs. on a regular and continuing basis
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Requires manual dexterity to use and operate all necessary equipment
• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors
• Must be able to change activity frequently and cope with interruptions

Last updated : 2024-05-13