Area Director of Banquets

Loews Hotels•Orlando, FL

2d•Onsite

About The Position

The Area Director of Banquets oversees banquet food service operations, staffing, budgets, schedules, labor, equipment and supplies across assigned properties. The role works closely with Banquet and Banquet Set Up Managers, the Area DOCCM, the Banquet Chef and Captain, and other hotel departments to ensure efficient operations, quality service, guest satisfaction, and strong financial performance. The position may require travel to multiple properties in one day. The director oversees and supports hiring, training, performance management, and development of departmental team members. They ensure banquet operations follow hotel policies, service standards, safety procedures, and applicable operating guidelines, and respond professionally to guest feedback and complaints. The role also maintains communication with hotel teams about current activities and upcoming events, and carries out other duties as assigned.

Requirements

Five to seven years of progressive management experience in large, upscale, multi-unit or multi-property hotel or convention center banquet operations.
Thorough knowledge of the administration and operation of banquet food service operations.
Certification as a Certified Food Manager, TIPS, or equivalent responsible vendor certification.
Ability to develop and maintain effective operating and control processes to attain maximum operating efficiency and meet guest satisfaction criteria.
Effective management, leadership, organizational, and communication skills.
Valid Florida state-issued driver's license in good standing to operate a company vehicle.
Ability to communicate effectively in English, verbally and in writing, with team members, leaders, and guests.
Flexibility to work a varied schedule that includes days, nights, weekends, and holidays, as scheduled.

Responsibilities

Maintain banquet department staffing levels to support optimal performance.
Work with Banquet and Banquet Set Up Managers to develop and approve department schedules, forecasts, and budgets.
Work with the Area DOCCM to establish and administer departmental guidelines, policies, and procedures.
Oversee efficient, cost-effective banquet food service operations, including labor management, equipment inventory control, and banquet checks.
Oversee banquet setup, service delivery, food and beverage quality, banquet check preparation and presentation, and teardown operations.
Approve department storeroom and purchase requisitions to keep operating costs within budget guidelines.
Review and maintain daily payroll reports and records, and ensure labor costs meet established guidelines.
Maintain banquet service gratuity information and oversee its submission to payroll.
Support interviewing, selecting, training, appraising, coaching, counseling, and disciplining departmental team members according to Loews Hotels standards.
Ensure new-hire training and ongoing Star Service Competency programs are followed in accordance with hotel policy.
Evaluate employee performance, identify improvement or advancement needs, and establish goals, objectives, and training needs.
Establish appropriate par levels for banquet equipment and supplies, and oversee their security and maintenance.
Attend BEO and required hotel meetings, stay informed about hotel activities and events, and maintain communication with other departments.
Communicate daily with the Banquet Chef and Captain about current functions and upcoming events.
Verify banquet cover counts, prepare and present banquet checks for guest payment or signature, and forward signed checks and associated documentation and payment to accounting.
Respond to guest complaints and comments in a positive, professional manner.
Conduct departmental meetings as needed to keep banquet personnel informed.
Evaluate changes in guest needs, guest mix, and the competitive set, and recommend operational or product and service changes that support guest and employee satisfaction and financial performance.
Travel to multiple properties in the same day as appropriate to perform duties.
Promote teamwork; promptly communicate significant problems or unusual matters; and be polite, friendly, and helpful to guests, management, and employees.
Execute emergency procedures and comply with safety regulations and procedures.
Attend appropriate hotel meetings and training sessions.
Maintain cleanliness and the condition of equipment and the work area; comply with hotel standards, policies, rules, uniform, and grooming standards.
Recycle whenever possible and remain current with hotel information and changes.
Perform other duties as assigned.