Director of Banquets at InterContinental Washington DC - The Wharf

Location: Washington

About Us

IHG Hotels & Resorts is one of the largest hotel companies in the world and one of the world's leading hotel and resort companies with a family of 19 brands. Our purpose - True Hospitality for Good - comes to life in every one of our collections. With luxury and lifestyle, we are taking it to new heights.

Five visionary brands - Inter Continental, Regent Hotels, Six Senses, Vignette Collection and Kimpton Hotels - make up our luxury collection. Individually, they are icons. Together, they bring unforgettable and unparalleled experiences to travelers in over 430 hotels and resorts in 100 countries around the world.

Having recently added a host of incredible properties to our portfolio, we now stand as one of the world's leading luxury operators. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests unforgettable and unparalleled experiences.

About the hotel

A luxurious hotel destination at The Wharf on D.C.'s Waterfront, the Inter Continental Washington D.C.

- The Wharf in the reimagined Wharf neighborhood brings sophistication to its contemporary style. Perfectly placed on the beautiful Potomac River, Inter Continental Washington D.C.

- The Wharf enjoys the most incredible waterfront views of D.C. Steps away from America's political epicenter, the hotel embraces guests with an exquisitely curated resort destination that reignites the river's edge and a captivating sanctuary in the center of The Wharf neighborhood, paying homage to the maritime and industrial-working heritage of its setting. Featuring a relaxing seasonal rooftop pool with striking Potomac River views and the indulging full-service spa, The Spa at The Wharf, modern luxury, culture, and a rich history combine in the Wharf neighborhood to create a perfect atmosphere for guests and locals alike.

About the Director of Banquets position

As our new Director of Banquets, you will oversee the day-to-day operations of our banquet division. You will develop and implement strategies to improve the department's profitability while ensuring guest satisfaction in accordance to the hotel standards. Always following government regulations concerning health, safety or other requirements. You will work closely with the food and beverage/culinary team and employees to successfully execute all banquet operations.

A little taste of your day-to-day

* Works with Manager and Human Resource Manager to ensure the departmental performance of staff is productive.

Duties include:

* Assists in planning for future staffing needs

* Assists in recruiting in line with company guidelines

* Prepares detailed induction program for new staff

* Assists superior in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation

* Ensures training needs analysis of Banqueting staff is carried out and training programs are designed and implemented to meet needs

* Provides input for probation and formal performance appraisal discussions in line with company guidelines

* Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance

* Regularly communicates with staff and maintains good relations

Financial

* Works with F&B Director in the preparation and management of the Catering Sales/Operations budget.

Duties include:

* Assists in coordinating the preparation of the banquet sales annual budget

* Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget

* Assists in the preparation of the hotel strategic plan, goals program

Guest experience

* Assists in the co-ordination and monitoring of all meetings and conference business

* Assists in managing the standards and procedures of the department, for instance, ensuring that business has been signed prior to commence planning

* Assists in managing the rooming list process

* Co-ordinate the allocation of space for the conference and associated events

* Conduct room familiarizations and site inspections

* Monitor competitor activities

* Supervise the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved

* Controls and analyses, on an on-going basis, the following, in an effort to ensure optimum performance:

* Quality levels of product and service

* Guest satisfaction

* Merchandising and Marketing

* Operating costs

* Sanitation, cleanliness and hygiene

* Assists in the coordination and liaison with the Food and Beverage Director and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as:

* Local requirements

* Market needs

* Competition

* Trends

* Recipes

* Potential costs

* Availability of Food and Beverage products

* Merchandising and promotion

* Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.

* Ensure that all food and beverage facilities…