Director of Banquets

Four Seasons•San Francisco, CA

22h•Onsite

About The Position

Four Seasons Hotel San Francisco is actively searching for an experienced and energetic individual to become Director of Banquets. This role will lead and oversee operations of our banquets. The Director of Banquets will select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors, and assistant managers in the Hotel’s Banquet Department to ensure that established cultural and core standards are met. This role also involves long-range strategic planning for outlet operations. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts is essential. The Director will coordinate set-up requirements for hotel and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out. This includes ensuring the quality and timeliness of all food items, as well as providing knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience. The ability to work closely with the Assistant Director of Food & Beverage or Director of Food & Beverage, Executive Chef, and Director of Catering to design an effective menu and wine list while ensuring excellent product quality at a fair price is also key. Regular operational meetings will be attended to ensure effective coordination and cooperation between departments. The Director will control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. Additionally, they will observe the physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed. The role requires adherence to all Safety and Sanitation policies when handling food and beverage and responsible service of alcohol, according to local ordinance.

Requirements

Minimum of three years of management experience in a high volume, luxury environment
Knowledge of POS systems required
Ability to quickly and positively establish rapport is required
Above average communication skills - both written and oral - are required

Nice To Haves

Department Head experience is preferred
Micros Symphony knowledge preferred
Candidates with a degree in food service, hospitality, or similar, are preferred and will receive priority consideration
Current Four Seasons employees, candidates with additional language skills and those with prior experience in a luxury hotel/environment will receive priority consideration

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s Banquet Department to ensure that established cultural and core standards are met
Long-range strategic planning for outlet operation
Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts
Coordinate set-up requirements for hotel and off-site functions according to the banquet event order
Communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out
Ensure quality and timeliness of all food items
Provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience
Work closely with the Assistant Director of Food & Beverage or Director of Food & Beverage, Executive Chef, and Director of Catering to design an effective menu and wine list while ensuring excellent product quality at a fair price
Attend regular operational meetings to ensure effective coordination and cooperation between departments
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed
Follow all Safety and Sanitation polices when handling food and beverage
Responsible service of alcohol, according to local ordinance