Director of Banquets

The Sagamore Resort • Bolton Landing, NY

8d

About The Position

The Director of Banquets manages and oversees the organization’s banquet and event planning, presentation, and service. The role focuses on special-event planning and implementation, departmental cost management, food and beverage training, and adherence to quality and safety standards. The Director of Banquets leads department operations in conjunction with, and in the absence of, the Director of Food and Beverage.

The position assists the Director of Food and Beverage with the daily administration and planning of banquets and events to support the resort’s monthly goals. It also contributes to recruiting, hiring, orientation, training, scheduling, coaching, and performance review of team members; collaborates with food and beverage leadership on team development and succession planning; and works with food and beverage leaders and Human Resources on scheduling and payroll. The Director of Banquets supports food and beverage preparation and service, cost controls, compliance, service audits, and goals for Culinary, Stewarding, and Purchasing.

Requirements

• High school diploma or equivalent experience.
• At least 2–3 years of food and beverage management experience.
• Experience with procurement and inventory-control systems, processes, and procedures.
• Flexibility to work nights, weekends, and holidays as business demands require.
• Excellent written and verbal communication skills.
• Strong attention to detail and time-management skills.
• Able to lift up to 30 pounds.
• Able to bend, stretch, and twist.
• Able to stand for long periods of time.

Nice To Haves

• Degree in hospitality, business, or a related field.
• Experience overseeing and coordinating training programs for food and beverage.
• Manager-level certification from a nationally accredited food safety training program.
• Manager-level certification from a nationally accredited alcohol-awareness and safety training program.
• Effective communication and conflict-resolution ability.
• Proven teamwork.

Responsibilities

• Assist the Director of Food and Beverage with daily administration and planning of banquets and events to meet the resort’s monthly goals.
• Participate in recruiting, hiring, orienting, training, assigning, scheduling, coaching, and counseling team members; communicate expectations and monitor and review contributions.
• Collaborate with food and beverage leadership on team development, training, and succession planning.
• Lead the banquets team in anticipating and attending to guests’ needs to maximize satisfaction.
• Partner with food and beverage leadership to direct the preparation, presentation, and timeliness of food and beverages for banquets and events.
• Assist the Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities.
• Ensure banquets and events continuously adhere to local and national food-handling standards.
• Work with food and beverage leaders and Human Resources to ensure timely and accurate scheduling and payroll activities.
• Conduct department pre-shift meetings and service audits at designated times, correcting service components as needed to achieve guest satisfaction scores and company standards.
• Assist the Director with oversight and achievement of goals in Culinary, Stewarding, and Purchasing functions and budgets.

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Education Level: High school or GED