Director of Banquets

Director of Banquets

Position Summary: This job exists to coordinate, supervise, and direct all banquet and catering event operations.

Accountabilities: The Director of Banquets is expected to maintain a profitable banquet department while maintaining high-quality products and services and acting as a member of the Food & Beverage leadership team. The department must achieve or exceed budgeted revenues, profit margins, labor and expense percentages, and maximize G.S.I.

Qualification Standards

Education & Experience:

• At least 3 years of progressive food & beverage experience in a resort or hotel


• Valid ServSafe or similarly acceptable Certificate


• TIPS or similar acceptable alcohol training


• High School diploma required


• College course work in related fields preferred


• Previous supervisory responsibility preferred

Tools & Equipment:

• Calculator, computer, copier, scanner, other office equipment


• Credit card authorization machine, cash register


• CO2 Systems, keg tap systems, blender, sound system, wine opener


• Telephone


• Ability to work in Excel, Word and various other software programs

Work Environment:

• Under variable temperature conditions


• Under variable noise levels


• Outdoors/Indoors


• Around chemicals, fumes and odor hazards


• Around dust and or mite hazards

Physical Requirements:

• Long hours are sometimes required


• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects


• Ability to stand for long hours and walk long distances without fatigue


• Ability to bend, stretch, stoop and reach repeatedly without difficulty


• Ability to work under variable temperatures and noise levels


• Near Vision - The ability to see details at close range


• Must be able to stand and/or walk for lengthy periods of time

Mental Requirements:

• Oral and Written Comprehension and Expression - Must be able to convey & understand information and ideas in English


• Must be able to evaluate and select among alternative courses of action quickly and accurately


• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

• Must work well in stressful, high-pressure situations


• Must maintain composure and objectivity under pressure


• Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the need

• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests


• Mathematical Reasoning - Must be able to work with and understand financial information and data, and basic arithmetic functions


• Multi-lingual helpful

Other Abilities, Skills, Knowledge:

• Thorough knowledge of Food & Beverage procedures and serving standards


• Health Department rules and regulations


• Liquor laws and regulations


• Bartending skills

Duties & Functions

Essential:

• Approach all encounters with guests and employees in a friendly, service-oriented manner


• Manage day-to-day banquet operations, consistently inspecting events to ensure correct room sets, service, food quality, and presentation standards are maintained


• Lead the planning, staffing, and execution of all banquet functions from setup through breakdown


• Review BEOs in detail and coordinate all logistics for room setup, staffing, timing, and service execution


• Review staffing levels to ensure guest service, operational needs, and financial objectives are met


• Supervise, schedule, and develop Banquet Managers, Captains, and service/setup staff


• Recruit, interview, hire, train, develop, coach, evaluate performance, and hold staff accountable, recommending discipline/termination as appropriate


• Prepare and manage the banquet department budget; control overhead and achieve budget targets throughout the year, reporting variances with corrective action recommendations


• Control requisition of food and beverage quantities by forecasting volume to maximize profitability and avoid over/under production


• Conduct pre-event briefings and post-event reviews with staff and leadership


• Monitor event execution in real time and resolve guest or operational issues, turning dissatisfied guests into return guests


• Coordinate closely with culinary team on food timing, presentation, and service flow for all events


• Schedule and conduct regular walk-throughs; maintain all furniture, fixtures, and equipment to a high standard, coordinating with Engineering on work orders as needed

• Maintain inventory and condition of banquet equipment, linens, china, glassware; coordinate ordering, repair, and vendor relationships


• Ensure compliance with health, safety, and sanitation standards; prepare for health department and third-party inspections


• Ensure compliance with all local liquor laws and departmental S.O.P.s and brand standards


• Maintain up-to-date knowledge of local competitors' banquet production and offerings


• Create and/or approve training programs and materials for banquet staff


• Work with Director of Catering and other Executive Committee members, keeping them informed of issues as they arise


• Encourage and build mutual trust, respect, and cooperation among associates; strive to improve associate engagement and retention


• Solicit associate feedback and follow up on associate problems and concerns


• Check and respond to electronic communications in a timely fashion


• Maintain accurate records including staffing logs, incident reports, and equipment maintenance logs


• Keep immediate supervisor promptly and fully informed of all problems or matters requiring attention


• Coordinate and monitor all phases of loss prevention within the banquet department


• Submit required reports in a timely manner


• Maintain regular attendance, as required by scheduling, which will vary according to the needs of the hotel


• Maintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working


• Always comply with New Castle standards and regulations to encourage safe and efficient hotel operations

 Marginal

• Other duties as required


• Complete special projects in a timely manner as required by General Manager


• Conduct and attend all required meetings

Salary Requirements:

This position offers an annual base salary range of $75,000–$95,000 USD, based on experience and qualifications.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights

https://www.eeoc.gov/poster

Work Location: In Person