Director, Banquets

Castle Rock Asset Hospitality Management LLC•Nashville, TN

12d

About The Position

Responsible for all aspects of Banquet department. Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.

Requirements

High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
Writing - Communicating effectively in writing as appropriate for the needs of the audience.
Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
Mathematics - Using mathematics to solve problems.
Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

Responsibilities

Sets goals and delegates tasks to improve departmental performance.
Monitors progress and leads discussion with staff each period.
Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).
Manages departmental inventories and maintains equipment.
Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.
Applies knowledge of all laws, as they relate to an event.
Conducts monthly department meetings with the Banquet team.
Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.
Schedules banquet service staff to forecast and service standards, while maximizing profits.
Assists team in developing lasting relationships with groups to retain business and increase growth.
Maintains established sanitation levels.
Adheres to and reinforces all standards, policies, and procedures (PPM, Core Deliverables, SOPs, LSOPs, etc.).
Communicates and executes departmental and hotel emergency procedures and ensures staff are trained in safety procedures.
Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service.
Ensures employees understand expectations and parameters.
Observes service behaviors of employees and provides feedback to individuals.
Strives to improve service performance.
Reviews comment cards and guest satisfaction results with employees.
Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
Acts as a liaison to the kitchen staff.
Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
Leads shifts and actively participates in the servicing of events.