Assistant Director of Banquet Operations

MDM Group Marriotts•Miami, FL

18d•$65,000 - $75,000•Onsite

About The Position

The Assistant Director of Banquet Operations supports the leadership and execution of exceptional banquet and event experiences. This role oversees daily service operations, develops and motivates banquet associates, maintains service and safety standards, manages labor and departmental resources, and partners across teams to deliver seamless events, strong guest satisfaction, and responsible financial performance.

Requirements

Leadership and execution of exceptional banquet and event experiences.
Overseeing daily service operations.
Developing and motivating banquet associates.
Maintaining service and safety standards.
Managing labor and departmental resources.
Partnering across teams to deliver seamless events.
Ensuring strong guest satisfaction.
Achieving responsible financial performance.
Knowledge of food, beverage, wine pairings, event presentation, and current service trends.
Interviewing, selecting, orienting, training, cross-training, coaching, and motivating banquet captains and associates.
Setting clear performance expectations, providing ongoing feedback, participating in performance appraisals and progressive discipline, and administering policies fairly and consistently.
Building an open, collaborative, and inclusive work environment.
Identifying opportunities to upsell products and services.
Assisting with budgets, operating statements, payroll, labor management, controllable expenses, and accurate event billing.

Responsibilities

Lead the setup, service, and breakdown of banquet functions in accordance with event orders, brand standards, and guest expectations.
Manage departmental inventory, par levels, equipment maintenance, supplies, china, glassware, silverware, buffet presentations, props, and beverage controls.
Schedule banquet service associates according to forecasted business levels and service standards while supporting productivity and profitability.
Maintain sanitation, safety, emergency preparedness, and compliance with company policies, standard operating procedures, and local operating procedures.
Apply knowledge of food, beverage, wine pairings, event presentation, and current service trends to elevate the guest experience.
Model positive guest relations and interact with guests and meeting planners to gather feedback, resolve concerns, and improve product and service quality.
Coach associates on service behaviors, empower timely problem resolution, and use guest satisfaction results to implement corrective action plans.
Interview, select, orient, train, cross-train, coach, and motivate banquet captains and associates to support successful daily operations.
Set clear performance expectations, provide ongoing feedback, participate in performance appraisals and progressive discipline, and administer policies fairly and consistently.
Build an open, collaborative, and inclusive work environment that encourages associate feedback, recognition, accountability, and continuous development.
Identify appropriate opportunities to upsell products and services throughout the event phase.
Assist with budgets, operating statements, payroll, labor management, controllable expenses, accurate event billing, and achievement of departmental financial goals.
Perform other duties as assigned to meet business needs.