ASSISTANT BANQUET DIRECTOR

MDM Group Marriotts•Miami, FL

12d•$55,000 - $60,000•Onsite

About The Position

The Assistant Director of Banquet leads the Food and Beverage service of events and the corresponding staff. Ensures consistency and the highest level of service by training and developing staff and executing the requirements of events based on catering service standards. As an assistant department head, uses leadership skills to coach and develop staff.

Requirements

Management position
Leadership skills to coach and develop staff
Ability to manage banquet operations, departmental inventories, equipment, supplies, and service standards
Ability to schedule banquet service staff according to business forecasts and service standards
Ability to oversee banquet beverage inventory, liquor cost controls, and requisitioning procedures
Ability to maintain and enforce sanitation, safety, and company operating standards, policies, and procedures
Ability to lead departmental meetings
Ability to interact with guests, obtain feedback, and address concerns
Ability to monitor associate service performance and provide feedback
Ability to review guest satisfaction results and develop corrective action plans
Ability to support recruitment, training, coaching, and development of banquet captains and associates
Ability to establish positive working relationships and encourage associate engagement
Ability to participate in performance evaluations, associate development, and disciplinary procedures
Ability to support sales and revenue opportunities by up-selling products and services
Ability to assist in managing departmental budgets, payroll, labor productivity, and controllable expenses
Ability to ensure accurate customer billing for banquet events
Ability to collaborate with hotel departments
Ability to perform other duties as assigned

Responsibilities

Manage banquet operations, departmental inventories, equipment, supplies, and service standards to ensure successful event execution.
Schedule banquet service staff according to business forecasts and service standards while maximizing productivity and profitability.
Oversee banquet beverage inventory, liquor cost controls, and requisitioning procedures.
Maintain and enforce sanitation, safety, and company operating standards, policies, and procedures.
Lead departmental meetings and ensure effective communication of operational goals, service expectations, and safety procedures.
Interact with guests to obtain feedback on product quality and service levels, effectively addressing concerns and ensuring guest satisfaction.
Monitor associate service performance, provide feedback, and implement improvements to enhance the overall event experience.
Review guest satisfaction results and Meeting Planner Surveys, developing corrective action plans to continuously improve service quality.
Support the recruitment, training, coaching, and development of banquet captains and associates to maintain a high-performing team.
Establish positive working relationships, encourage associate engagement, and recognize team achievements.
Participate in performance evaluations, associate development, and disciplinary procedures in accordance with company policies.
Support sales and revenue opportunities by effectively up-selling products and services throughout the event phase.
Assist in managing departmental budgets, payroll, labor productivity, and controllable expenses to achieve financial goals.
Ensure accurate customer billing for banquet events and maintain effective financial and operational controls.
Collaborate with hotel departments to ensure seamless event execution, operational efficiency, and exceptional guest experiences.
Perform other duties as assigned to meet business needs.