Westin Boston Seaport District - Director Banquets

Aimbridge Hospitality•Boston, MA

21h•Onsite

About The Position

The Director Banquets is responsible for ensuring the efficient operation of the Banquets Department with a focus on cost control and exceptional guest service. The Director Banquets works closely with the Banquets Manager in hiring, training, coaching, disciplining and reviewing banquet staff. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.

Requirements

High School diploma or equivalent required
at least 3 years of progressive experience in a hotel or related field.
Supervisory experience required.
Must be proficient in Windows operating systems
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.

Responsibilities

Approach all encounters with guests and employees in a friendly, service oriented manner.
Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR & First Aid.
Assist as necessary in the setup, service and breakdown of banquet functions.
Coordinate all banquet related food and beverage requirements with the appropriate department(s).
Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager.
Maintain up to date details on banquet functions and communicate to supervisors.
Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
Respond to guests’ requests as needed.
Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
Notify the Food & Beverage Manager all materials and equipment that require ordering or need to be replaced.
Requisition liquor, etc. for banquet bars.
Responsible for safety, sanitation, and cleanliness of service areas.
Responsible for loss prevention programs among service employees.
Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.
Participate in required M.O.D. coverage as scheduled.
Attend daily BEO meeting.
Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
Assist Food & Beverage Manager and Catering Manager with special promotions or changes.
Responsible for control and maintenance of all service equipment.
Write service requests as necessary.
Be familiar with the operation of the P.O.S. system.
Correct hazards and notify the General Manager.
Submit order of all supplies (candles, note pads, pens, uniforms) to Food & Beverage Manager for approval and maintain inventory levels.
Handle items for “Lost and Found” according to the standards.
Other duties as requested by General Manager.