Director of Banquets

Job Description

Job Description

The Hotel

Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve.

Location

The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer.

Strategic Intent

The Director of Banquets is responsible for managing the daily execution of all banquet functions in the hotel's continuing effort to deliver outstanding guest service and financial profitability. This role will manage all banquet operations team members.

General Duties and Responsibilities

• Manage daily Banquet functions to include, but not limited to, planning, organizing and executing breakfasts, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc.
• Oversee the set up of function rooms to include, but not limited to, the placement of linens, silver, glassware and chinaware according to event specifications and a full inspection
• Monitor and develop team member performance to include, but not limited to, providing supervision, scheduling, conducting counselling and evaluations and delivering recognition and reward
• Communicate function specifications, procedures and changes with affected departments including, but not limited to, the Food and Beverage, Event Services, Property Operations, Audio Visual and Housekeeping
• Oversee the break down of the function room and ensure proper storage of equipment
• Ensure compliance with health, safety, sanitation and alcohol awareness standards
• Work closely with the Food & Beverage management team to ensure guests receive the highest level of food quality and service
• Oversee the hiring, training, coaching and development of the banquets team
• Responsible for developing an annual budget and working with the Executive Chef to develop seasonal menus.
• Ensure that standards are met and that guests as well as employees are satisfied and problems are promptly resolved.
• Knowledge of systems used (POS, table management system, guest recognition, sales analysis tools, forecasting / budgeting, review of profit and loss statements)
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.

Experience and Requirement