Director of Banquets

A director of banquets is responsible for directing assistant banquet managers, captains, servers, and a set-up department in the day-to-day operations of a banquet department; management of a banquet department; maintaining quality standards; and anticipating and fulfilling the expectations of guests as outlined in banquet event orders. The Director of Banquets hires and trains all banquet staff including scheduling and monthly meetings, illustrating proper techniques and etiquette for all styles of service. Supervise the set up of functions to include placement of linens, silver, china and glassware according to event specifications. Visually inspect function rooms and equipment for cleanliness, proper inventory and set-up. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staffs, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, and local safety and health regulations and corporate standards.

· Constantly. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.

· Constantly. Ensure that labor costs are aligned with the forecast.

· Constantly. Keep work areas clean and organized.

· Constantly. Know food preparation and service.

· Constantly. Promote employee empowerment.

· Constantly. Report all unsafe conditions immediately.

· Constantly. Select, train, supervise, develop, discipline and counsel employees according to Davidson policies and procedures.

· Constantly. Utilize knowledge of physical capabilities of banquet space.

· Constantly. Complete all necessary paperwork, meeting all due dates.

· Frequently. Know basic bar terminology and wine service.

· Frequently. Order supplies for banquet department.

· Frequently. Oversee and assist in collection of payments for banquet functions.

· Frequently. Perform in the capacity of any position supervised.

· Frequently. Responsible for monthly inventory of all banquet equipment.

· Frequently. Set up banquet rooms for functions (chairs, tables, linens, etc.).

· Frequently. Solve unusual customer requests creatively.

· Occasionally. Attend required meetings.

· Occasionally. Conduct performance appraisals.

· Occasionally. Complete other duties as assigned by supervisor to include cross training.

· Bachelor’s degree or minimum 4 years experience in banquet management.

· Ability to interpret financial and operational data into operational plan.

· College level reasoning, math, computer and language skills.

· Read, write and speak English fluently.

· Meet minimum age requirement of jurisdiction.

· Requires time management and negotiation skills.

· Ability to manage according to employment laws of jurisdiction.

· Ability to communicate effectively with the public and other employees.

· Ability to train employees in alcohol intervention, food handling, and sanitation.

· No employee will pose a direct threat to the health/safety of self or others.