Assistant Director, Banquets

Loews Hotels & Co•Philadelphia, PA

1d•Onsite

About The Position

The Assistant Banquet Director is responsible for all banquet operations to include, room sets, buffet/break/plated sets, F&B sequence of service, flawless service execution of functions and break down of events. Manages all Banquet functions (for Catering, Conference Services and Internal meetings) to ensure that all personnel follow Star Service Standards, all services, menu items and activities specified on the Banquet Event Order are provided in a manner that exceeds the guest's expectations. Accepts responsibility for all floor service and owns the information necessary to communicate to the setup and service staff. Is responsible for building the relationships with meeting planners and the Catering/Conference Service teams executing on their planned expectations. Also should be able to change ‘on-the-dime’ to ensure customer delight both for internal and external guests. Assists Banquet Director with selection, training and scheduling of all Banquet personnel.

Requirements

Exceptional knowledge and understanding of various banquet and food service techniques and standards
Effective leadership, management, organizational and communication skills
Exceptional guest service skills
Ability to lift and carry food service trays weighting 35+ pounds
Ability to speak, read and write the English language
Ability to stand, stoop, bend repetitively during entire shift
Ability to work flexible schedule to include weekends and holidays
Three + years experience as a Banquet Manager and/or Captain in a high volume, upscale hotel or free standing restaurant/banquet operation
High School Diploma or equivalent
Certifications: "Certified Food Service Manager", "TIPS" or equivalent

Responsibilities

Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room sets, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups
Communicate all changes within the Banquet Department and makes adjustments according to the above items
Communicate information to the kitchen and other supportive departments prior to and during events.
Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees
Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand
Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting room specifications
Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another
Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation
Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service within the banquet service/function service staffs
Manage, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services
Manages all inventories of tables, chairs and linen for banquet department.
Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests
Maintain a high level of service by constantly training and coaching all direct reports and staff
Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels
Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery
Responsible for weekly scheduling in accordance with prescribed Labor Standards and payroll for the Banquet Department
Maintain solid and open communications with all hotel operating departments
Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations
Maintain up-to-date information on program and food and beverage events.
Attend all department and hotel meetings as necessary
Supervise support staff and provide ongoing training and support as necessary
Maintain accurate par levels and inventory of supplies and equipment within the department.
Additional duties as necessary and assigned