Director of Banquets at InterContinental Washington DC - The Wharf

IHG•Washington, DC

1d•$115,000 - $125,000•Onsite

About The Position

As our new Director of Banquets, you will oversee the day-to-day operations of our banquet division. You will develop and implement strategies to improve the department's profitability while ensuring guest satisfaction in accordance to the hotel standards. Always following government regulations concerning health, safety or other requirements. You will work closely with the food and beverage/culinary team and employees to successfully execute all banquet operations.

Requirements

Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience (preferably in banqueting operations), or an equivalent combination of education and experience.
Bachelor’s degree / higher education qualification / equivalent
4 years’ of related experience in HR
Some supervisory experience also preferred
Professional HR designation preferred
Ability to maintain confidentiality to the extent possible in all HR related matters
Must speak local language(s)
Other languages preferred

Nice To Haves

Thirst for travel
Passion for culture
Appreciation for diversity

Responsibilities

Works with Manager and Human Resource Manager to ensure the departmental performance of staff is productive.
Assists in planning for future staffing needs.
Assists in recruiting in line with company guidelines.
Prepares detailed induction program for new staff.
Assists superior in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.
Ensures training needs analysis of Banqueting staff is carried out and training programs are designed and implemented to meet needs.
Provides input for probation and formal performance appraisal discussions in line with company guidelines.
Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.
Regularly communicates with staff and maintains good relations.
Works with F&B Director in the preparation and management of the Catering Sales/Operations budget.
Assists in coordinating the preparation of the banquet sales annual budget.
Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget.
Assists in the preparation of the hotel strategic plan, goals program.
Assists in the co-ordination and monitoring of all meetings and conference business.
Assists in managing the standards and procedures of the department, for instance, ensuring that business has been signed prior to commence planning.
Assists in managing the rooming list process.
Co-ordinate the allocation of space for the conference and associated events.
Conduct room familiarizations and site inspections.
Monitor competitor activities.
Supervise the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved.
Controls and analyses, on an on-going basis, the following, in an effort to ensure optimum performance: Quality levels of product and service, Guest satisfaction, Merchandising and Marketing, Operating costs, Sanitation, cleanliness and hygiene.
Assists in the coordination and liaison with the Food and Beverage Director and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as: Local requirements, Market needs, Competition, Trends, Recipes, Potential costs, Availability of Food and Beverage products, Merchandising and promotion.
Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.
Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
Log security incidents and accidents in accordance with hotel requirements.
Ensures the smooth execution of any Catering event (On & Off premises) as per the desired standards and set benchmarks.
Works closely with Catering Sales team to achieve the department annual budget.