Director of Banquets - Embassy Suites Denver Downtown

Sage Hospitality•Denver, CO

2d•$75,000 - $80,000•Onsite

About The Position

The Director of Banquets is responsible for the successful operation of the banquets department, ensuring banquet activities are conducted professionally and to standard while maximizing profitability. The role manages, motivates, and empowers associates and serves as the banquet department liaison to other hotel departments. It requires strong leadership, communication, and team-building skills with associates, peers, and other departments. The position oversees banquet operations, customer communication, event setup and service, staffing and schedules, budgets, payroll and gratuities, and the maintenance and sanitation of banquet areas and equipment. The Director works flexible shifts, including mornings, afternoons, evenings, weekends, and holidays, and performs duties in indoor and outdoor environments with physical activity throughout the shift.

Requirements

One to two years of post-high-school education.
Two to three years in a related position with this company or another organization.
Advanced knowledge of catering and food-and-beverage principles and practices.
Experiential knowledge of people management, complex problems, efficient sales activities, and food-and-beverage management.
Ability to investigate and analyze current activities or information using readily available data and draw logical conclusions and recommendations.
Excellent hearing for verbal interaction with guests and associates.
Excellent vision to view setups.
Excellent speech communication skills for interaction with guests and associates.
Excellent literacy to read Banquet Event Orders and process gratuities and payroll.
Ability to work flexible shifts, including mornings, afternoons, evenings, weekends, and holidays.
Ability to lift, push, pull, and carry tables, chairs, and boxes weighing up to 50 pounds occasionally.
Ability to bend and kneel occasionally for tasks such as taping cords, skirting tables, and picking up the floor after functions.
Ability to service clients on short notice and travel variable distances.
Ability to stand continuously for function observation and client site inspections, from one to four hours.
Ability to climb stairs, approximately 55 steps, for 3–5% of a 10-hour period.
Driving for sales calls, approximately 20% as stated in the posting.
Ability to work in a physically strenuous environment involving prolonged standing, walking, lifting, and carrying throughout the shift, both indoors and outdoors, including extreme summer heat and winter cold.

Responsibilities

Supervise daily banquet operations to ensure compliance with SOPs, Banquet Event Orders, safety regulations, and service standards.
Meet with customers to review Banquet Event Orders and address changes, issues, and problems.
Calculate and review banquet checks for accuracy and present them to customers for signature and payment.
Calculate and prepare daily gratuities and payroll for accurate, prompt reporting to the Controller's department.
Monitor and control maintenance and sanitation of banquet areas and equipment.
Analyze banquet event orders and determine event setups.
Set tables correctly and uniformly in assigned areas.
Communicate with customers, managers, and associates to ensure room setups, equipment, supplies, staffing, and menus meet or exceed expectations.
Review schedules, equipment, supplies, and workflow to ensure quality daily events.
Monitor and control banquet budgets, including labor, beverage, supplies, and equipment costs; coordinate with event budgets to maximize revenue and minimize expenses while maintaining guest service quality.
Implement company and franchise programs and resolve daily operational problems through monitoring banquet operations.
Ensure compliance with safety and security regulations and SOPs and maintain appropriate service, quality, and hospitality standards.