Why us?

Taking its inspiration from her-story, C. Baldwin honors Charlotte Baldwin Allen, wife of Augustus Chapman Allen who co-founded Houston with his brother John Kirby Allen in 1836. The soul of the hotel acknowledges her pioneering role as “Mother of Houston” and lauds her hands-on 19th c. presence as a pivotal businesswoman, cattle rancher, philanthropist, and trailblazer. The property, in all ways, celebrates the trailblazing spirit of women in Texas. This stunning 354-room hotel boasts 14,000 square feet of meeting space, a signature restaurant, Rosalie, helmed by celebrity Chef Chris Cosentino, a hidden speakeasy, a local Grab and go concept, Good2GO, abundant green space, Sloan/Hall luxury goods, and an all-natural salon, Paloma.As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s whywe welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Job Overview

The Director of Banquets is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Responsibilities

• Supervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.
• Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.
• Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
• Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
• Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service.
• Analyze banquet event orders, read BEO and know how to complete a set-up.
• Set tables in assigned area correctly and uniformly.
• Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
• Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.
• Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.
• Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.

Qualifications

Education/Formal Training

One to two years of post high school education.

Experience

Two to three years in a related position with this company or other organization(s).

Knowledge/Skills

• Advanced knowledge of the principles and practices within catering and food and beverage.
• Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.
• Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
• Excellent hearing necessary for verbal interaction with guests and associates.
• Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates.
• Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.
• Mobility -ability to service clients on a moments notice, variable distances, 100%.
• Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).
• Climbing stairs up to approximately 55 steps 3-5% of 10 hours.
• Driving -distance varies (20% used for sales calls).

Environment

• Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment.
• Inside 70% of 10 hour shift. Outside 30% of 10 hour shift.
• Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold.