Director of Banquets

POSITION PURPOSE :

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To ensure that the Banquet Department is as profitable as it can be; to provide the banquet guest with the most efficient, and professional service possible;

and to meet and exceed all banquet guests’ needs and expectations.

ESSENTIAL FUNCTIONS :

• Ensures the highest quality of food, beverage, and service related to all banquet areas.
• Directs and coordinates the activities of all assigned personnel and departmental responsibilities. Responsible for training standards throughout department.
• Ensures the coordination of banquet service needs with food production.
• Maintains effective communications within and between departments to ensure proper servicing of guests expectations.
• Maintains warm, hospitable guest relations in all guest contact. Interacts with banquet department associates as needed for guest service purposes.
• Controls labor, costs and expenses, and operates within budgetary and forecasted guidelines.
• Maintains accurate banquet function’s records and banquet checks.
• Conducts monthly departmental meetings. Attends F&B, BEO, Special Events, Quality, and Dept. Head meetings.
• Maintains adequate inventories of banquet and beverage service supplies to meet the needs of the hotel and the guest.
• Maintains a high quality image of the hotel through effective housekeeping, maintenance, and sanitation in the area of responsibility.
• Responds to individual guest needs as they occur.
• Implements and supports hotel operation policies and procedures while working within union contract guidelines.
• Maintains a high level of professional appearance, demeanor, ethics, and image of subordinates.
• Maintains fair wage and salary administration in the department in accordance with policy.
• Operates in compliance with all local, state and federal laws and government regulations.
• Assesses and reviews the job performance of subordinates and maintains records of assigned employees in a timely manner and according to policy.
• Maintains positive employee relations in a supportive environment.
• Staffs department to meet departmental responsibilities.
• Inducts, orients, and trains assigned associates to meet departmental responsibilities. Communicates effectively, both verbally and in writing, to provide clear direction to the staff.
• Interfaces department and self with other departments of the hotel to ensure a harmonious working relationship.
• Ensures good safety practices of employees, assists in the maintenance of the emergency action plan and security procedures.
• Managers must respond to the Marcus Safety standards on any associate or guest incident / accident by completing the appropriate investigation form or first report of injury.
• Performs special projects as requested.

POSITION REQUIREMENTS :

• A minimum of 5 years of banquet management experience required.
• Must possess basic mathematical skills and have the ability to use a calculator to prepare moderately complex calculations without error such as determining average covers.

Strong familiarization with food and beverage financial systems and controls.

• Ability to listen effectively and to speak English clearly.
• Ability to access and accurately input information using a moderately complex system when applicable.
• Ability to stand and walk for long periods of time while touring food and beverage outlets. Ability to sit and perform tasks in an office atmosphere.
• High school diploma required, 4-year degree in Hospitality related field preferred.
• Pleasant and courteous manner essential.
• Strong proficiency in Excel required.
• Bilingual preferred, but not required.

Equal Opportunity Employer

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