Director of Banquet Operations

Hilton Sandestin Beach•Miramar Beach, FL

28d

About The Position

To hire, train, and direct the Banquet staff in servicing all banquet functions in a friendly, courteous, and professional manner according to the Hilton’s high standards of quality to ensure the success of the department and repeat business from our current clients.

Requirements

Able to maintain a flexible schedule to manage the wide range of operations hours.
Must be able to communicate well with people.
Must be a problem solver and an independent thinker and worker.
Must be able to delegate responsibility and follow up on assigned work.
Must have full knowledge of food and beverage preparations, menu specifications, service standards, guest relations, and etiquette.
Knowledge of the appropriate table settings, buffet sets, room set ups, and service ware.
Ability to read, comprehend, and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
Ability to read and understand banquet event orders (BEOs) and disseminate the information on them.
Ability to remember, recite, and promote the variety of menu items.
Learns, remembers, and recites the layout of the hotel and be able to give accurate directions to guests.
Ability to perform all duties within extreme temperature ranges including prolonged outdoor exposure.
Ability to operate and instruct others on the use of standard equipment, including coffee machines, tea machines, drink machines, etc.
Any combination of education, training, or experience that provides the required knowledge, skills and abilities.
Five years of prior banquet and/or hospitality supervisory service experience is required
Ability to obtain any government required licenses or certificates.

Nice To Haves

High school education preferred.

Responsibilities

Hires, schedules and trains all Banquet staff to include conducting roll call and monthly meetings and illustrating the proper techniques and etiquette for plated, buffet, and parade types of service.
Monitors staff performance.
Defines performance requirements and develops action plans for achievement of goals.
Inspects function rooms and equipment visually prior to functions for cleanliness, proper inventory, and set up.
Communicates verbally in a calm, positive demeanor during the course of the function with the Kitchen, Service, Beverage, Conference Services, Engineering, Storeroom and other Hotel departments as well as group contacts to ensure timely execution of events, quality service, and adherence to all applicable Federal, State, and Local safety and health regulations and corporate standards.
Attends hotel meetings to include daily banquet event order (BEO) meetings, staff meetings, Food and Beverage meetings, and client pre & post cons to ensure the success of all group functions.
Completes all schedules for the following week weekly, turning in copies to the Director of Food and Beverage by five o’clock p.m. on Fridays.
Completes the labor forecasts by the 23 rd of each month for the following month.
Engages fully with the service event experience, including conducting the pre-event line-up and reviewing expectations and flow of service.
Monitors and adjusts actively labor and expense forecasting for accurate financial planning based on business needs and to meet the Company’s financial goals.
Manages events actively from beginning to end.
Orders supplies and linen for functions from Purchasing, Stewarding and Housekeeping departments.
Maintains equipment par levels for future needs requirements.
Assists in support of Stewarding, Banquet staff and Captains in the execution of events according to the function sheets and Hilton quality standards.
Assists other departments, as required by business of hotel.
Creates a weekly schedule that reflects management coverage at night as well as daytime coverage is expected.
Abide by all Federal, State and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests