The posting
Director of Banquets Overview: Organize and oversee all banquet events. Ensure quality of food, beverage, service and ambiance. Maintain proper staffing and timeliness of events.
Hire staff, discipline staff, evaluate their performance and document all aspects of their employment. Training programs both group and individual to stress service, safety and product knowledge. Coordinate Supervisors and House Attendants with banquet needs such as food, banquet equipment, tables, chairs, etc. Oversee maintenance of all banquet equipment, function spaces and cleanliness of all banquet areas. Maintain theme prop inventories and maintenance as well as any other equipment needs such as linen. Staff functions for optimum labor costs and maximum service. Write accurate schedules within designated staffing guidelines. Maintain uniform inventory and linen inventory. Perform all other administrative functions required and communicate information from management meetings. Bi-monthly payroll including tip pool breakdown done accurately and on time. Evaluating and pre-planning, being prepared for large groups and special functions including holidays. Operate all special events of the hotel coordinating staffing and service. Work in a safe manner at all times and follow all safety procedures as outlined in your Standards of Conduct and Loss Prevention Manual. Additional duties may be assigned. Banquet Captains, Banquet Servers, Banquet Supervisors and House attendants as they relate to Banquets
Requirements: 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. Computer skills, word processor knowledge and typing skills.
· Minimum of two years experience in Banquet Management/Director experience preferably in a 4 or 5 star resort. · Ability to perform all duties of Banquet staff. · Must have a flexible schedule and be willing to work weekends and holidays. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Work Enviroment and 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 stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee is occasionally required to taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus. 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. While performing the duties of this job, the employee is occasionally exposed to outdoor weather conditions and fumes or airborne particles. The noise level in the work environment is usually moderate.
