Banquet Director

Essential Duties and Responsibilities: Partners closely with the Director of Events, Executive Chef, Banquet Set Up team, Director of Food & Beverage, and Clubhouse Manager to coordinate requirements for private functions. Assures proper inventory of all banquet service equipment and supplies to meet required needs for each event. Oversees the banquet events and set-up crews schedule to ensure appropriate coverage based on the calendar of scheduled events. Performs final walkthrough prior to events to confirm set-up and décor are in accordance with the banquet event order (BEO).Regularly inspects event spaces, back-of-house service areas, and related equipment to ensure sanitation, safety, energy management, and preventative maintenance comply with department standards. Develops and documents standard operating procedures for banquets. Conducts regular training with banquet event employees on service standards related to the various banquet event service styles (e.g., plated, buffet, passed hors d'oeuvres, etc.)Ensures compliance of operating guidelines as it relates to all state and federal laws, rules and regulations relating to the Alcohol, Cigarette, and Tobacco Division, food safety and sanitation. Upholds all ServSafe guidelines. Performs closing manager duties for each event or confirms the manager working the event performs assigned closing duty tasks. Completes accurate post-event billing and evaluations to improve quality and efficiency of banquet functions.

Other Functions: Articulates with excellent interpersonal skills to establish and maintain professional rapport with vendors, executives, board members, and members. Demonstrates a professional demeanor and appearance; acting as an ambassador of the Club, on and off property. Assists management team in all other dining outlets of Club as needed. Leads by example to ensure professionalism and high morale amongst all banquet event employees. Operates and enforces all established guidelines, policies, standards, and constraints as set by company. Ensures the proper cost and revenue controls for all banquet alcoholic beverage service. Provides recommendations to the Director of Food & Beverage for the replacement of banquet service equipment. Strives to maximizes the Club’s profitability from the events. Oversees the set-up and break-down of events (including ice displays).Maintains internal controls for the Food & Beverage Department to include the monthly inventory process. This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job-related duties as requested.

Supervisory Responsibility: Manages subordinate supervisors and 20+ employees in the Food & Beverage/Banquet Events Department. Responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Competencies: To perform the job successfully, an individual should demonstrate the following competencies. Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics. Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly. Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Bachelor's degree (B. A.) from four-year college or university; or three years of related experience and/or training; or equivalent combination of education and experience. Prior country club, resort/hotel or hospitality experience in a similar role preferred. Previous management/supervisory experience required.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Must be fluent in English, both oral and written. Must be able to effectively communicate to subordinate employees, vendors, and members. Mathematical SkillsAbility to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Other Skills and Abilities: Ability to visually inspect table display, interpret banquet event order forms and ensures that orders comply with the customer’s request. Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. Ability to seek out new and innovative ways to meet, and respond to, the needs and demands of an ever changing, diverse membership. Ability to coordinate multiple tasks such as beverage and labor cost while maintaining require standards of operation in daily restaurant activities.

Other Qualifications: Demonstrates self-discipline, initiative, leadership ability, and outgoing demeanor. Pleasant, polite manner and a professional appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to unexpected challenges. Must possess good communication skills for dealing with diverse staff. Demonstrates and upholds the Ibis Common Purpose, Core Values, and Service Principles. High level of demonstrated integrity and ethical standards, with a strong sense of urgency, operational focus, and results driven. Experience managing large banquets (500+ attendees), as well as small events, such as private dinners. Oversees multiple styles of event service, such as plated, buffet, and passed hors d'oeuvres. Responsible for beverage and labor costs while maintaining required standards of operation in banquet/event activities. Conducts effective job interviews to determine applicability of experience and qualifications of job applicants. Develops and conducts effective training programs for banquet/event service. Highly organized and self-directed. Energetic and an innovative problem solver.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to talk or hear. The employee is frequently required to stand and walk. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.