Dir. of Banquet Service

Description

A Banquet Director manages all aspects of banquet operations, from planning and budgeting to execution and staff supervision, ensuring seamless, high-quality event delivery for clients like weddings or corporate functions. Key duties involve client coordination, staff leadership and training (servers, captains, setup), managing vendors, overseeing event setup, maintaining quality/hygiene standards, controlling costs, and handling HR functions like hiring and performance reviews, requiring strong leadership, organization, and flexibility for events on nights/weekends.

• Event Planning & Execution: Oversee the entire lifecycle of banquet events, from initial planning with clients to final wrap-up, ensuring all details match Banquet Event Orders (BEOs).
• Client Relations: Serve as the primary contact for event hosts, understanding needs, setting expectations, and ensuring satisfaction.
• Staff Management: Hire, train, schedule, motivate, and manage banquet servers, captains, and setup crews; conduct performance reviews and address issues.
• Operations & Logistics: Manage setup/breakdown, ensure cleanliness, safety, and adherence to food safety/hygiene standards; coordinate with culinary and sales teams.
• Financial Management: Develop and manage budgets, control expenses, and maximize revenue opportunities.
• Leadership: Maintain a professional image, provide strong leadership, and act as Manager on Duty when needed.

• Experience: Several years in banquet or hospitality management, with experience in large event spaces preferred.
• Skills: Excellent communication, leadership, organization, problem-solving, and customer service.
• Knowledge: Proficiency with event management software (e.g., Caterease), POS systems, MS Office, and hospitality best practices.
• Flexibility: Ability to work varied schedules, including nights, weekends, and holidays.