Director of Banquets

Director Of Banquets

Essential: Approach all encounters with guests and employees in a friendly, service-oriented manner Manage day-to-day banquet operations, consistently inspecting events to ensure correct room sets, service, food quality, and presentation standards are maintained Lead the planning, staffing, and execution of all banquet functions from setup through breakdown Review BEOs in detail and coordinate all logistics for room setup, staffing, timing, and service execution Review staffing levels to ensure guest service, operational needs, and financial objectives are met Supervise, schedule, and develop Banquet Managers, Captains, and service/setup staff Recruit, interview, hire, train, develop, coach, evaluate performance, and hold staff accountable, recommending discipline/termination as appropriate Prepare and manage the banquet department budget; control overhead and achieve budget targets throughout the year, reporting variances with corrective action recommendations Control requisition of food and beverage quantities by forecasting volume to maximize profitability and avoid over/under production Conduct pre-event briefings and post-event reviews with staff and leadership Monitor event execution in real time and resolve guest or operational issues, turning dissatisfied guests into return guests Coordinate closely with culinary team on food timing, presentation, and service flow for all events Schedule and conduct regular walk-throughs; maintain all furniture, fixtures, and equipment to a high standard, coordinating with Engineering on work orders as needed Maintain inventory and condition of banquet equipment, linens, china, glassware; coordinate ordering, repair, and vendor relationships Ensure compliance with health, safety, and sanitation standards; prepare for health department and third-party inspections Ensure compliance with all local liquor laws and departmental S.O.P.s and brand standards Maintain up-to-date knowledge of local competitors' banquet production and offerings Create and/or approve training programs and materials for banquet staff Work with Director of Catering and other Executive Committee members, keeping them informed of issues as they arise Encourage and build mutual trust, respect, and cooperation among associates; strive to improve associate engagement and retention Solicit associate feedback and follow up on associate problems and concerns Check and respond to electronic communications in a timely fashion Maintain accurate records including staffing logs, incident reports, and equipment maintenance logs Keep immediate supervisor promptly and fully informed of all problems or matters requiring attention Coordinate and monitor all phases of loss prevention within the banquet department Submit required reports in a timely manner Maintain regular attendance, as required by scheduling, which will vary according to the needs of the hotel Maintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working Always comply with New Castle standards and regulations to encourage safe and efficient hotel operations Marginal: Other duties as required Complete special projects in a timely manner as required by General Manager Conduct and attend all required meetings