Director of Banquets

Job Summary:

The Director of Banquets will lead all banquet operations at Elevation Convening Center & Hotel, including its 10,000 square feet of convening space and rooftop space. This position is responsible for selecting, training, and directing the banquet team in the setup and service of all events. The Director will ensure seamless team coordination, operational excellence, and world-class service delivery while creating memorable experiences for every guest.

• Selects, schedules, and trains all banquet team members. Assists the Hotel Manager in the responsibility of enforcing Departmental and Hotel procedures.
• Conducts monthly training sessions with the banquet teams to focus on continuous training, feedback, upcoming events, etc.
• Conducts daily huddles with the banquet team to ensure they are knowledgeable about dishes, cooking methods, menu items, specials, etc.
• Supervises & manages team members of all day-to-day operations.
• Provides coaching and counseling notices to team members when applicable.

• Ensures that the set-up of function rooms, including placement of tables, chairs, staging, linens, silver, china, and glassware, are set to event order specifications.
• Verbally communicates, in a calm, positive demeanor, during the function with the kitchen, service, beverage, conference services, and engineering staff, as well as the guest host, to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
• Ensures that the event space is left clean and organized for future events following the event ends.
• Ensures banquet checks are rang in and accounted for daily.
• Works closely with the culinary team on event menu preferences and banquet menu updates.
• Works closely with the sales team to ensure that event logistics can be done reasonably, and client expectations can be met.
• Conducts site visits for off-site venues to ensure that day of operations and logistics can run smoothly.
• Controls payroll and equipment costs (minimizing loss and misuse).
• Ensures par stock levels are maintained by calculating inventory, ordering, and retrieving supplies.
• Ensures basic standard operating procedures for all outlets are in place and comply with Federal, state, local, and Ithaka's practices. (eg. Serv Safe, Responsible Vendor)
• Interacts positively with customers, promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties.
• Ensures that all standards and hotel cash handling procedures are met.
• Solicits guest feedback concerning the service and food & beverage offerings throughout various functions and events.
• Attends daily and weekly meetings such as banquet event order meetings (daily), operations meetings, walkthroughs, and leaders' meetings (weekly).
• Performs other duties as assigned.

• Excellent organizational skills and attention to detail.
• Excellent communication and interpersonal skills.
• Extensive knowledge of event planning and catering requirements.
• Excellent managerial and supervisory skills.
• Ability to remain calm under pressure and deal with unexpected situations.
• Extensive knowledge of food hygiene.
• Excellent knowledge of federal, state, and local health and safety regulations.
• Excellent knowledge of food and beverage preparations, service standards, guest relations, and etiquette in a AAA 4 Diamond Hotel environment.

• Three years of experience in food service is required.
• High school degree required;
  Bachelor's degree in Hotel Management, Food Management, or related field preferred.

• Ability to lift and carry objects up to 50 pounds.
• Ability to walk and stand for long periods of time.
• Must be able to drive and operate the catering truck for any off-site events.

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.