Director of Banquets

BANQUET DIRECTOR JOB DESCRIPTION   JOB SUMMARY Manages all event service, banquet and event technology operations and staff on a daily basis.  Core area of responsibility is the Banquet Department ensures the highest level of service throughout the event phase.  Maximizes revenue opportunities by up-selling during the event phase and maximizes profit by effectively managing costs.  The position is responsible for achieving guest and associate satisfaction and for managing the financial performance of the Catering Department CORE WORK ACTIVITIES Managing Event Management Operations and Budgets Works with the management team to develop and implement the business plan and long term strategies for event operations. Establishes and monitors measurable goals for the department. Champions all standards, policies and procedures (e.g., PPM, Core Deliverables, SOPs, LSOPs, etc.) in the Event Operations departments. Oversees the execution of event logistics for all events. Oversees the administrative processes associated with the event phase of a function and the associated transitions between all event phases as they relate to the service delivery team. Ensures function space and corresponding heart of the house areas are cleaned and maintained. Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines. Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. Ensures associates maintain required certification. Assists with implementation and execution of all event related corporate initiatives and promotions. Managing Profitability Ensures department is working within budget and adjusts expenditures according to revenues. Maintains awareness of current trends in event management and integrates into the operation in a timely manner. Reviews effectiveness of event operations annually and makes appropriate adjustments. Ensuring Exceptional Customer Service Consult with customers in order to determine objectives and requirements for events such as meetings, conferences, and conventions. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Maintains customer satisfaction to insure retention and growth of business through referrals and repeat events. Leading Event Management Teams Leads execution of activities in Event Operations to support the Event Management strategy. Leads event management/operations meetings (e.g., BEO, 10-day review, daily/weekly coordination meetings etc.) Coordinates the Event Operations members of Event Delivery teams. Works with culinary team to ensure compliance to food handling and sanitation standards. Works with Human Resources to ensure compliance with all local, state and federal (e.g., OSHA, Health Department) regulations. Ensures that regular, ongoing communication is happening in all areas of event operations (e.g., BEO meetings, pre-event briefings, staff meetings, Food and Beverage team, Culinary Team). Maintaining Relationships with Property Stakeholders Communicates effectively with property departments outside of Catering Department. Maintains a strong working relationship with guests/clients, vendors and competitors. Conducting Human Resources Activities Reviews staffing levels to ensure that guest service and operational needs are met. Participates in weekly “10 day” forecast meeting to anticipate service and staffing needs. Works with direct reports to review scheduled events and troubleshoot potential challenges/conflicts. Attends pre-event meetings to understand group needs, set appropriate expectations and gather critical information to communicate to Catering Team. Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures and Local Standard Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.   CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the event management, food and beverage, sales and marketing, or related professional area. OR 2 years experience in the event management, food and beverage, sales and marketing, or related professional area. Management Competencies Leadership Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing Brand in alignment with its values. Problem Solving and Decision Making - Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action. Communication - Conveying information and ideas to others in a convincing and engaging manner through a variety of methods. Strong public presentation skills. Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace.   Managing Execution Planning and Organizing - Gathering information and resources required to set a plan of action for self and/or others; prioritizing and arranging work requirements to accomplish goals and ensure work is completed. Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members. Building Relationships Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.   Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent Fostering Inclusion - Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute to their full potential. Generating Talent and Organizational Capability Talent Management - Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives. Organizational Capability - Evaluating and adapting the structure of organizational units, jobs, and work processes to best fit the needs and/or support the goals of an organizational unit. Learning and Applying Personal Expertise Applied Learning - Seeking and making the most of learning opportunities to improve performance of self and/or others. Technical Acumen - Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges Event Planning - The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems. Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards. General Event Management - The ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events. Banquets - Have a working knowledge of service standards, procedures and techniques for executing banquet event orders to include banquet /meeting room set up and strike, banquet design, and banquet beverage set-up and controls. Event Services - Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring. Business Acumen - Understanding and utilizing business information (e.g., Guest Satisfaction, and Property Financial Performance) to manage everyday operations and generate innovative solutions to approach business and administrative challenges Applied Business Knowledge - Evaluates market conditions, organizational objectives, and important aspects of the business to accurately diagnose market opportunities and threats; anticipates opportunities and threats, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. Management of Capital Resources - Determines the appropriate allocation of money used to accomplish work goals, and submits expenses according to guidelines; appropriately utilizes and maintains equipment, facilities, and materials needed to perform work activities. Administration and Management - Understands and applies the business and management information involved in strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources. Basic Competencies - Fundamental competencies required for accomplishing basic work activities. Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.). Mathematical Reasoning  - The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues. Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. Reading Comprehension - Understanding written sentences and paragraphs in work related documents. Writing - Communicating effectively in writing as appropriate for the needs of the audience.     PHYSICAL DEMANDS •            Ability to lift and move multiple tables and chairs and podiums weighing up to 80 lbs. through a crowded room.  This position requires considerable physical activity on a continuous basis throughout the shift for room set up and break downs. •            Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs. •            Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.