Banquet Director

Sonesta International Hotels Corporation•Hilton Head, SC

1d•Onsite

About The Position

Sonesta International Hotels is the 8th largest hotel company in the U.S., with a diverse portfolio of over 1000 properties in eight countries. They focus on delivering service with passion, loyalty with purpose, and experiences that truly connect. The Sonesta Resort located in Hilton Head Island, SC is seeking a Banquet Director. This role involves overseeing the execution of all banquet events to ensure optimum performance, superior guest service, and maximum profitability of all functions. The Director will maintain quality, service, and operating standards as established by the Brand and adhere to federal, state, and local regulations concerning health, safety, or other compliance requirements. This is described as the top Banquet job in a full-service, luxury, or resort hotel with high volume banquet and/or convention facilities typically catering to more than 500 people, supervising a large number of employees and potentially subordinate supervisors.

Requirements

Some college or advanced food and beverage operations training.
Two years’ experience in banquets or food and beverage operations, including one year supervisory experience, or an equivalent combination of education and experience.
Must speak fluent English.
Ability to perform carrying or lifting up to 50 pounds (barware, carts, boxes, bottles, etc.).
Ability to perform moving about the bar, lounge and kitchen.
Ability to perform bending, stooping, kneeling.
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
Reading and writing abilities are utilized often when completing paperwork and banquet event orders, interpreting results, giving and receiving instructions, and training.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification or valid health/food handler card as required by local or state government agency.

Responsibilities

Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work.
Communicate and enforce policies and procedures.
Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies.
Alert management of potentially serious issues.
Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order.
Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups.
Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout.
Meet with Kitchen Staff to review scheduled groups’ menu.
Ensure agreement of delivery times, amounts, and arrangements.
Coordinate any AV equipment, or other technical needs.
Ensure guests are greeted upon arrival.
Respond to guest requests and complaints in a prompt and professional manner.
Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction.
Review guest check with client after function and obtain signature.
Maintain procedures to ensure the security and proper storage of banquet inventory and equipment.
Maintain procedures to ensure the security of monies, credit and financial transactions.
Maintain procedures to replenish supplies, inventory, uniforms, etc. in a timely and efficient manner.
Maintain procedures to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no reusable goods are wasted.
Establish par levels for supplies and equipment.
Control departmental labor and expenses.
Provide input into the preparation of the annual departmental operating budget.
Ensure all banquet checks are updated with accurate guest counts/quantities and enter into the POS system.
Maintain communication with clients throughout the day and ensure any changes/additions are communicated to the appropriate departments.
Attend Pre-Conference events by following the hotel SOP and ensure the space is in excellent condition.
Ensure departmental representation at daily stand up meetings, F&B meetings and BEO meetings.
Closely monitor beverage controls, including up to date inventories, accurate reporting of consumption and staff training.
Ensure that equipment is prepared for the following day’s work.
Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis.
Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.
Notify Engineering immediately of any maintenance and repair needs.
Promote teamwork and quality service through daily communication and coordination with other departments.
Interact with outside contacts: Guests- to ensure their total satisfaction.
Interact with outside contacts: Vendors- to ensure adequate inventory of supplies, and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
Interact with outside contacts: Regulatory agencies- regarding safety and compliance matters.
Interact with outside contacts: Other contacts as needed (professional organizations, community groups, local media).
May handle incoming/outgoing boxes and exhibit materials.
May serve as Manager on Duty.
Perform other duties as assigned which includes it is not limited to assisting banquet staff with their job functions during peak periods.