Assistant Director of Banquets

Omni Hotels & Resorts•Boston, MA

1d•$90,000 - $95,000•Onsite

About The Position

The Assistant Director of Banquets is responsible for the management of all aspects of the banquet operation, in accordance with hotel standards. This role will direct, implement, and maintain a service and management philosophy that serves as a guide to respective staff. The Omni Boston Hotel at the Seaport is a AAA Four Diamond destination located in the heart of the Seaport District, boasting 1,054 guest rooms, seven unique dining experiences, a rooftop pool, the Breve Spa, and over 100,000 square feet of event space. Join a team voted one of the “Best Places to Work” by the Boston Business Journal!

Requirements

Minimum of five years progressive experience in Food & Beverage Management.
Minimum two years’ experience in a Banquet Operations leadership role.
Bachelor’s Degree or Equivalent.
Must possess the ability to handle stressful and busy hotel operations.
Clear, concise written and verbal communication skills; comfortable speaking to guests and conducting meetings.
Proven track record of motivating managers and associates to meet and exceed goals and provide the highest quality guest experience.
Strong computer and technical skills, including on-line purchasing systems.
Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps.
Demonstrated ability to mentor and develop growing talent.
Demonstrated ability to handle progressive discipline/coaching discussions.
Proven ability to engage associates at all levels.
Demonstrated ability to work with Sales and Catering leadership.
Willingness to work flexible hours as needed during busy times and high-profile events, including nights, weekends, and holidays.
Must meet standards of appearance and maintain a high level of personal hygiene at all times.
Must be passionate about providing warm, engaging, and personalized service.
Serve Safe certified food manager | Unexpired TIPs required.
Ability to work in a fast-paced environment and handle multiple priorities.
Extensive hands-on food and beverage knowledge and experience, including managing multiple outlets, banquets, inventories, menu development, and P&L responsibilities.
Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone.
Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.

Nice To Haves

Large convention hotel / high volume business experience strongly preferred.
Union environment experience preferred.

Responsibilities

Manage all aspects of the banquet operation in accordance with hotel standards.
Direct, implement, and maintain a service and management philosophy.
Ensure consistent maintenance and refinement of service standards.
Ensure compliance with applicable laws and regulations.
Perform duties in associates’ absence and understand local contract adherence.
Oversee the day-to-day operation of all banquet functions, ensuring efficient and effective execution and minimized operating costs.
Supervise the movement and/or storage of convention boxes, pallets, and equipment.
Ensure compliance with health, safety, and sanitation standards, preparing for inspections.
Supervise the upkeep, safety, and cleanliness of food preparation areas, refrigeration, storage areas, hallways, corridors, and storerooms.
Adhere to and enforce all proper trash procedures.
Maintain up-to-date knowledge of local and international market trends to create relevant event spaces and maximize sales opportunities.
Collaborate with Sales to promote public events, in-house events, site visits, and tastings.
Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability.
Inspect all events to ensure correct standards are maintained, focusing on high-quality meeting room sets, service, food quality, and presentation.
Establish steps of service for banquet services and monitor associates for compliance.
Ensure positive guest service and respond to complaints, aiming to turn dissatisfied guests into return guests.
Communicate daily with the Executive Chef and Executive Steward regarding events, business forecasts, special projects, and associate status.
Supervise banquet sanitation operations and timing of service from the kitchen to banquet areas, ensuring prompt delivery and quality control.
Complete all financial and personnel-related administrative duties accurately and on time, including invoices, payroll, event recaps, banquet checks, and requisitions.
Conduct daily stand-up meetings with associates to communicate relevant information prior to each event.
Schedule and conduct daily/weekly walk-throughs, maintaining furniture, fixtures, and equipment to a high standard, and working with Engineering on maintenance.
Schedule and conduct quarterly inventory on all banquet equipment.
Schedule and conduct monthly food and beverage inventories.
Ensure cleanliness and organization of all banquet space, FOH & BOH, and that rooms are clean and public space is configured to blueprint layout when not in use.
Review staffing levels to meet guest service, operational needs, and financial objectives, ensuring associate productivity.
Execute instructions on Banquet Event Orders and inspect all function rooms prior to event start.
Handle all special requests and pop-ups as needed.
Attend pre-convention meetings and tastings as needed.
Recruit, interview, monitor, and develop team members through training, supervision, follow-up, and hands-on management.
Hold associates accountable for job performance.
Assist in developing specific goals and plans to prioritize, organize, and accomplish set goals.
Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial and business decision-making.
Encourage and build mutual trust, respect, and cooperation among associates, ensuring fair and equitable treatment.
Strive to improve associate engagement and retention.
Solicit associate feedback, review associate satisfaction results, and follow up on associate problems and concerns, ensuring recognition occurs throughout departments.
Maintain a professional, neat, and organized appearance according to Omni Boston Seaport standards.
Respond swiftly and effectively in any emergency or safety situations, ensuring a safe working and guest environment.
Conduct/attend all required department trainings and meetings.
Perform any other duties required by senior management.