Director of Banquets

Position Summary:

This job exists to coordinate, supervise, and direct all banquet and catering event operations.

The Director of Banquets is expected to maintain a profitable banquet department while maintaining high-quality products and services and acting as a member of the Food & Beverage leadership team. The department must achieve or exceed budgeted revenues, profit margins, labor and expense percentages, and maximize G.S.I.

• At least 3 years of progressive food & beverage experience in a resort or hotel
• Valid Serv Safe or similarly acceptable Certificate
• TIPS or similar acceptable alcohol training
• College course work in related fields preferred
• Previous supervisory responsibility preferred

• Calculator, computer, copier, scanner, other office equipment
• CO2 Systems, keg tap systems, blender, sound system, wine opener
• Telephone
• Ability to work in Excel, Word and various other software programs
• Under variable temperature conditions
• Around chemicals, fumes and odor hazards
• Around dust and or mite hazards

• Long hours are sometimes required
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
• Ability to stand for long hours and walk long distances without fatigue
• Ability to bend, stretch, stoop and reach repeatedly without difficulty
• Ability to work under variable temperatures and noise levels
• Near Vision
  - The ability to see details at close range
• Must be able to stand and/or walk for lengthy periods of time

• Oral and Written Comprehension and Expression
  - Must be able to convey & understand information and ideas in English
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
• Must work well in stressful, high-pressure situations
• Must maintain composure and objectivity under pressure
• Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the need
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
• Mathematical Reasoning
  - Must be able to work with and understand financial information and data, and basic arithmetic functions

• Thorough knowledge of Food & Beverage procedures and serving standards
• Health Department rules and regulations
• Liquor laws and regulations

• Approach all encounters with guests and employees in a friendly, service-oriented manner
• Manage day-to-day banquet operations, consistently inspecting events to ensure correct room sets, service, food quality, and presentation standards are maintained
• Lead the planning, staffing, and execution of all banquet functions from setup through breakdown
• Review BEOs in detail and coordinate all logistics for room setup, staffing, timing, and service execution
• Review staffing levels to ensure guest service, operational needs, and financial objectives are met
• Supervise, schedule, and develop Banquet Managers, Captains, and service/setup staff
• Recruit, interview, hire, train, develop, coach, evaluate performance, and hold staff accountable, recommending discipline/termination as appropriate
• Prepare and manage the banquet department budget; control overhead and achieve budget targets throughout the year, reporting variances with corrective action recommendations
• Control requisition of food and beverage quantities by forecasting volume to maximize profitability and…