Director of Banquets

ESSENTIAL DUTIES AND RESPONSIBILITIES Approaches all encounters with guests and colleagues in a friendly, service-oriented manner Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded Remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction Coordinates with other staff and departments to arrange for the delivery of requested services Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service Ensures all functions are set and staff is prepared and organized beforerequired time on BEO Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive Ensures proper setting of buffet tables and other food service tables o Monitors banquet team members to ensure all operating procedures are followed Supervises clearing and post function cleanup and garbage removal Maintains clean and orderly back areas, pre-function areas and storage areas Assures that all china, glassware, silverware, linen, etc are returned to their proper locations after each event Supervises the handling, storage, and security of all catering service equipment Ensures staff training programs are implemented and measured regularly Conducts regular staff meetings to build rapport and ensure banquet staff is well informed Evaluates performance of banquet staff provides feedback and council as needed Meticulously plans events with captains to ensure execution is achieved at the highest level Conducts regular meetings with catering managers and catering director to ensure the needs of the clients are being met Conducts regular meetings with the catering managers, director of F&B as well as the catering director to continuously evaluate strategies and ideas for enhancements to benefit the guest experience Reviews scheduling and labor needs to meet the guests' needs as well as maximize efficiency Prepares daily summary of events as required Requirements: KNOWLEDGE, SKILLS AND ABILITIES Previous supervisory experience is required Knowledge of food and beverage operations and preparation is required Excellent communication and guest relation skills Ability to work well with a large group of people in a team environment Ability to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results Must maintain composure and objectivity under pressure Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests Ability to work a flexible schedule including nights, days, weekends and holidays
Salary Range: NA
Minimum Qualification
Not Specified years

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