Director, Banquets

MCR Hotels•Jamaica, NY

About The Position

The Director of Banquets assists in directing and motivating the Banquet team and personally provides high-quality service to guests in accordance with requirements and standards. The role oversees financial and administrative responsibilities, including asset protection, clear communication, ownership of event success, identifying training opportunities, and planning strategies to accomplish goals. The Director of Banquets manages banquet operations, staff scheduling, inventory, equipment, sanitation, and beverage costs; builds relationships with groups to retain and grow business; and promotes guest satisfaction and continuous improvement.

Requirements

High school degree or equivalent; hotel or college training preferred.
At least 2 years of experience in event management, food and beverage, or a related area.
Solid understanding of banquet revenue generation.
High energy and an outgoing personality.
Organizational skills and attention to detail.
Excellent written and oral communication skills.
Proficiency with Microsoft Office, event management software, and a customer management platform.
Creative, innovative, proactive, and customer-oriented approach.
Excellent time-management skills.
Ability to multitask and work in a fast-paced environment.
Strong leadership and communication skills.
Self-motivation, a can-do attitude, and a hands-on approach.
Flexible schedule with availability for days, nights, holidays, and weekends based on hotel demands.
Mathematical skills, including basic math, budgeting, calculating gratuities, percentages, and variances.
Ability to perform effectively under pressure and remain calm and courteous in difficult situations.
Ability to think clearly, analyze and resolve problems, and exercise good judgment.

Nice To Haves

Hotel or college training.

Responsibilities

Maintain and apply knowledge of laws relevant to events.
Understand the impact of banquet operations on the overall success of the hotel.
Adhere to and reinforce standards, policies, and procedures.
Ensure established sanitation levels are maintained.
Manage departmental inventory and maintain equipment.
Use banquet beverage records to control liquor costs and manage perpetual beverage inventory.
Schedule banquet service staff according to forecasts and service standards while maximizing profits.
Develop lasting relationships with groups to retain business and increase growth.
Set goals and delegate tasks to improve departmental performance.
Conduct monthly department meetings with the Banquet team.
Apply and broaden knowledge of food and wine pairings and current cuisine and event trends.
Set a positive example for guest relations and interact with guests to obtain feedback on product quality and service levels.
Respond to and handle guest problems and complaints.
Empower team members to provide excellent customer service and ensure they understand expectations and parameters.
Review comment cards and guest satisfaction results with team members.
Communicate and execute departmental and property emergency procedures and ensure staff are trained in safety procedures.
Review quarterly Meeting Planner Survey results and participate in developing and implementing corrective actions to address service challenges and improve guest satisfaction.
Lead and participate in pertinent meetings.
Monitor and control financial and administrative responsibilities, including asset protection and clear communications.
Identify training opportunities and plan strategies to accomplish goals.
Take ownership of event success.