Director of Banquets

Job Summary:

• Process the daily Event Sheets from the Conference Services & Cater Managers to determine the amount of upcoming business and work load requirements for the specified amount of time.
• Schedules the required help and instructs these individuals on the work expectations for the banquet or function. Supervises and may hire or dismiss the staff assigned to the function.
• Meets with the function group leaders to determine last-minute changes and to discuss various set-up arrangements. May assist staff in the setting up of a function room or area to the desired specifications set forth by the Sales Office, Catering or Conference Service Managers.
• Ensure proper service to the guests during the banquet and/or function. Responsible for the cleaning and/or replacement of all equipment after the function is completed. Inspects to ensure proper post-banquet cleaning.
• Must work closely with Sous Chef or Executive Chef to ensure proper presentation and timeliness of food service to banquet or function area.
• Must attend all Pre-Con Meetings or send a Banquet Captain that can represent the Banquet Manager.
• Must get all guest Banquet Checks signed on a daily basis. Inform the appropriate Catering &/or Conference Service Manager, in a timely manner, of any disputes or changes.
• Ensure all outgoing packages are delivered to the Receiving/Shipping department in a timely manner upon a group’s departure.
• Ensure Banquet Payroll is complete, turned into Human Resource Dept. and is correct.
• Ensure the Conference Rooms are kept tidy and in good repair. Inspections should be done on a weekly basis and work orders submitted to the Engineering Dept. so that all repairs can be made.
• Liquor Inventory should be done by the Banquet Manager on a monthly basis with the Purchasing Manager. In the event that the Banquet Manager can not do the Liquor Inventory then the Conference Service Director should do the inventory with the Purchasing Manager.
• Ensure the back hallway of the Overseas Conference center is kept clear, as this is an emergency fire exit.
• At the end of an event, ensure all equipment, including extension cords, is removed immediately from any outdoor function area.
• Ensure all Banquet equipment, including linen and centerpieces, is kept in a neat and clean manner. Inform the Conference Service Director when we are low on centerpieces or linen. Work with the Director of Food & Beverage, the Catering and Conference Service team on themes, props and new equipment that can be added to our inventory.

Qualifications

One must have excellent oral and written communication skills. A Bachelors Degree in Hospitality or Restaurant Management is preferred. The ability to supervise staff and establish a rapport with management and subordinates is essential. One must possess finesse in dealing with clients and must be willing to work unusual hours. Applicants should have previous experience as a Banquet Captain, floor supervisor and at least two years of experience as a Department Head in Food and Beverage, including Banquet Management. The candidate must be a team player.