Banquets- Assistant Director

General Summary of Duties:

The Assistant Director of Banquets will provide administrative, technical, and analytical support to the Director of Banquets. The Assistant Director of Banquets contributes to the planning, organization, and training necessary to achieve department objectives in costs, employee retention and satisfaction, communication and awareness, guest service, meeting planner satisfaction, food quality and compliance. The Assistant Director of Banquets acts as the Director of Banquets in their absence. 

Examples of Duties (includes but is not limited to the following): 

• Assist the Director of Banquets with selection, training, leading, motivating, and coaching all Internal Guests within the Banquet Department to ensure that established cultural and core standards are met
• Assist the Director of Banquets with labor controls and managing operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control
• Work closely with the Director of Banquets to see proper execution of all banquet functions
• Responsible for directing banquet managers, captains, servers, and a set-up department in the day-to-day operations of a banquet department 
• Responsible for preparing assignments, supervising service and setup staff, ensuring the function is set correctly, training and retraining banquet staff
• Assign work and monitor the performance of scheduled banquet staff
• Manage Payroll for the Banquet department
• Supervise the set-up of function rooms to include placement of linens, silver, china, and glassware
• Visually inspect all scheduled function area/ rooms, table set ups, bar set ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, proper layout and correct inventory
• Supervise clean-up of function room and proper breakdown and storage of equipment.
• Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to a hotel standards
• Work closely with kitchen staff to communicate speed of service, client numbers and special requests
• Responsible for timeliness/efficient service of all meetings/ social events which meet or exceed company standards
• Prepare reports, detailing the function and comments from meeting planner(s)
• Greet guests upon arrival; introduce him/herself to a meeting/convention planner as the primary contact while group is in house
• Respond to guest requests/ concerns in a prompt and professional manner
• Attend regular operational meetings to ensure effective coordination and cooperation between departments
• Attend operations meetings (i.e. P&L, GSS, Resume) in absence of Director of Banquets
• Conduct pre-shift meetings
• Maintain compliance with all health and safety regulations at all times
• Investigate and resolve customer complaints regarding food quality, service, or accommodations
• Perform additional duties and projects as assigned 

Position Requirements:

• Minimum of five (5) years’ experience in luxury hotel Food & Beverage management experience or hotel event management
• Five (5) or more years of banquet management experience preferred
• Strong familiarization with food and beverage financial systems and cost controls
• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Strong customer service experience, interpersonal, and communication skills are required
• Strong analytical, decision-making and problem- solving skills
• Ability to multi-task and work in a fast-paced, dynamic environment
• Ability to be flexible, adaptable and responsive to change
• Proficient in Microsoft Word, Excel, etc.
• Must have working knowledge of point of sale systems

Education:

• Bachelor’s Degree in Hospitality Management preferred

Typical Physical / Mental Demands:

• Must be able to stand, walk, sit for prolonged period
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push
• Must have good near and far vision
• Must be able to hear, talk, smell