Director of Banquets

POSITION PURPOSE:
To ensure that the Banquet Department is as profitable as it can be; to provide the banquet guest with the most efficient, and professional service possible; and to meet and exceed all banquet guests’ needs and expectations.
  
ESSENTIAL FUNCTIONS:

1. Ensures the highest quality of food, beverage, and service related to all banquet areas. 
2. Directs and coordinates the activities of all assigned personnel and departmental responsibilities.  Responsible for training standards throughout department.
3. Ensures the coordination of banquet service needs with food production.
4. Maintains effective communications within and between departments to ensure proper servicing of guests expectations.
5. Maintain warm, hospitable guest relations in all guest contact.  Interacts with banquet department associates as needed for guest service purposes.
6. Controls labor, costs and expenses, and operate within budgetary and forecasted guidelines.
7. Maintains accurate banquet function’s records and banquet checks.
8. Conducts monthly departmental meetings.  Attends F&B, BEO, Special Events, Quality, and Dept. Head meetings.
9. Maintains adequate inventories of banquet and beverage service supplies to meet the needs of the hotel and the guest.
10. Maintains a high quality image of the hotel through effective housekeeping, maintenance, and sanitation in the area of responsibility.
11. Responds to individual guest needs as they occur.
12. Implements and supports hotel operation policies and procedures while working within union contract guidelines.
13. Maintains a high level of professional appearance, demeanor, ethics, and image of subordinates.
14. Maintains fair wage and salary administration in the department in accordance with policy.
15. Operates in compliance with all local, state and federal laws and government regulations.
16. Assesses and reviews the job performance of subordinates and maintains records of assigned employees in a timely manner and according to policy.
17. Maintain positive employee relations in a supportive environment.
18. Staffs department to meet departmental responsibilities.
19. Inducts, orients, and trains assigned associates to meet departmental responsibilities.  Communicates effectively, both verbally and in writing, to provide clear direction to the staff.
20. Interfaces department and self with other departments of the hotel to ensure a harmonious working relationship.
21. Ensures good safety practices of employees, assists in the maintenance of the emergency action plan and security procedures.
22. Managers must respond to the Marcus Safety standards on any associate or guest incident/accident by completing the appropriate investigation form or first report of injury.
23. Performs special projects as requested. 

POSITION REQUIREMENTS:

1. A minimum of 5 years of banquet management experience required.
2. Must possess basic mathematical skills and have the ability to use a calculator to prepare moderately complex calculations without error such as determining average covers.  Strong familiarization with food and beverage financial systems and controls.
3. Ability to listen effectively and to speak English clearly.
4. Ability to access and accurately input information using a moderately complex system when applicable.
5. Ability to stand and walk for long periods of time while touring food and beverage outlets.  Ability to sit and perform tasks in an office atmosphere.
2. High school diploma required, 4-year degree in Hospitality related field preferred.
6. Pleasant and courteous manner essential.
7. Strong proficiency in Excel required.
8. Bilingual preferred, but not required.