Director - Banquets

JOB SUMMARY: The Banquet Director is responsible for managing banquet and event set-up actives to enhance customer’s satisfaction and event execution, cost control, and the application of quality standards while ensuring total guest/client satisfaction. This person Oversees BEO’s, supply ordering and inventory, scheduling, forecasting and department budget to maximize revenue. Interviews, trains, supervises, counsels, schedules and evaluates staff. Provides leadership and guidance to Banquet staff ensuring consistent quality service is provided in accordance with hotel standards. JOB RESPONSIBILITIES: Planning, directing and coordinating of event setup. Leading service staff and managing service flow during events. Using good judgment in enforcing company policies and safety regulations with staff and guests as required. Assisting with staff interviews, hiring, scheduling, training, supervision, and development. Monitoring food safety, sanitation, food station preparation, food storage and alcohol beverage controls. Monitoring equipment inventory. Facilitating monthly safety training. Other duties as assigned by management. Experience in resolving customer issues and knowledge of customer service skills. Proficient in computer software including Microsoft Word, Excel and POS systems. Assigns and instructs guest service, front office, reservations and front desk agents in the details of work. Observes performance and encourages improvement. Coach and counsel all team members to ensure understanding and compliance with all hotel service standards. Reward and recognize when appropriate, as well as provide discipline and improvement planning when necessary. Communicate a vision of success which the team wants to be part of. Communicates effectively both verbally and in writing to provide clear direction to staff. Solid time management and prioritization skills. Must be available to work various shifts and varied schedule per week including late evenings, weekends and holidays depending upon business levels. Observes performance and encourages improvement throughout the department, ensuring compliance with all hotel standards, and the delivery of consistently high levels of service. Resolves guest/client concerns and implements corrective procedures that ensure a reduction in future occurrences. Train and develop the team to deliver customer service to hotel specifications. SKILLS AND EDUCATION 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 High school diploma or GED; 2 years’ experience in the event management, food and beverage, or related professional area. 2 years supervisory experience in banquet operations with 3 years’ hotel operations experience; OR, an equivalent level of education and experience. Effective verbal and written English communication skills are required, with a second language is  helpful.               Certification in food safety and sanitation. Certification in safe alcohol service or TIPS. QUALIFICATIONS: Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to the safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above 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. Note: The responsibilities associated with this job could change from time to time in accordance with Hotel Californian’s business needs. As a team player, I may be required to perform additional and/or different responsibilities from those set forth above.