Director of Banquets

EOS Hospitality•Myrtle Beach, SC

4d•Onsite

About The Position

The Kingston Resorts is a 145-acre oceanfront resort on the north-end of Myrtle Beach. Less than 2 miles from Tanger Outlets and a short 20-minute trip to Broadway at the Beach. This resort is home to the Hilton Myrtle Beach Resort, Embassy Suites Myrtle Beach, Kingston Plantation Condos, and Royale Palms. This means many opportunities to help you grow your career to the next level.

Requirements

Comprehensive knowledge of Food & Beverage operations, service standards, and guest relations and etiquette.
Knowledge of appropriate table settings and service ware.
Knowledge of all applicable federal, state and local health and safety regulations.
Ability to analyze large volume of complex financial information from many sources and create reports and forecasts projections.
Ability to effectively supervise people.
Knowledge of all federal, state, local and hotel liquor laws.
Hospitality experience required.
At least 5 years' experience in direct supervision required.

Nice To Haves

At least ten years in banquet/catering field preferred.

Responsibilities

Plan and direct the administration of the Banquet and Catering Departments to meet the daily needs of the operation.
Clearly communicate, assign and delegate responsibility and authority for the department to the various catering and banquet management team and administrative support staff.
Conduct all performance reviews for Catering and Banquet Managers as well as counsel and give directions for line team members.
Develop, implement, and maintain (with the aid of department’s team) department’s service guidelines and standards in regards to soliciting new business, training, department standards of operations, service standards, equipment par levels, and event set-up specifications.
Regularly review and evaluate the degree of acceptance of both the internal and external customer regarding the operation.
Recommend new operating, marketing and service policies whenever there is declining business or unsatisfactory service to our customers.
Assist in the hotel’s goals in establishing and achieving predetermined profit objectives and revenues.
Attend and prepare for all menu, pre-cons, individual team member, statement and departmental meetings.
Initiate, with the assistance of the Executive Chef, Catering and Banquet managers, the development of new, attractive, and creative menus, and seasonal theme menus, breaks, and events to maximize revenue, add value, and variety.
Prepare and furnish all reports for forecast, budget information, and cost controls by implementing effective controls of labor and product cost.
Monitor all present and incoming event orders.
Periodically review the paperwork and tip reports for all functions.