Director of Banquets

New Castle Hotel • Woburn, MA

16h • Onsite

About The Position

This job exists to coordinate, supervise, and direct all banquet and catering event operations. The Director of Banquets is expected to maintain a profitable banquet department while maintaining high-quality products and services and acting as a member of the Food & Beverage leadership team. The department must achieve or exceed budgeted revenues, profit margins, labor and expense percentages, and maximize G.S.I.

Requirements

• At least 3 years of progressive food & beverage experience in a resort or hotel
• Valid ServSafe or similarly acceptable Certificate
• TIPS or similar acceptable alcohol training
• High School diploma required
• Ability to work in Excel, Word and various other software programs
• Oral and Written Comprehension and Expression - Must be able to convey & understand information and ideas in English
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
• Must work well in stressful, high-pressure situations
• Must maintain composure and objectivity under pressure
• Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the need
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
• Mathematical Reasoning - Must be able to work with and understand financial information and data, and basic arithmetic functions
• Thorough knowledge of Food & Beverage procedures and serving standards
• Health Department rules and regulations
• Liquor laws and regulations
• Bartending skills

Nice To Haves

• College course work in related fields preferred
• Previous supervisory responsibility preferred
• Multi-lingual helpful

Responsibilities

• Manage day-to-day banquet operations, consistently inspecting events to ensure correct room sets, service, food quality, and presentation standards are maintained
• Lead the planning, staffing, and execution of all banquet functions from setup through breakdown
• Review BEOs in detail and coordinate all logistics for room setup, staffing, timing, and service execution
• Review staffing levels to ensure guest service, operational needs, and financial objectives are met
• Supervise, schedule, and develop Banquet Managers, Captains, and service/setup staff
• Recruit, interview, hire, train, develop, coach, evaluate performance, and hold staff accountable, recommending discipline/termination as appropriate
• Prepare and manage the banquet department budget; control overhead and achieve budget targets throughout the year, reporting variances with corrective action recommendations
• Control requisition of food and beverage quantities by forecasting volume to maximize profitability and avoid over/under production
• Conduct pre-event briefings and post-event reviews with staff and leadership
• Monitor event execution in real time and resolve guest or operational issues, turning dissatisfied guests into return guests
• Coordinate closely with culinary team on food timing, presentation, and service flow for all events
• Schedule and conduct regular walk-throughs; maintain all furniture, fixtures, and equipment to a high standard, coordinating with Engineering on work orders as needed
• Maintain inventory and condition of banquet equipment, linens, china, glassware; coordinate ordering, repair, and vendor relationships
• Ensure compliance with health, safety, and sanitation standards; prepare for health department and third-party inspections
• Ensure compliance with all local liquor laws and departmental S.O.P.s and brand standards
• Maintain up-to-date knowledge of local competitors' banquet production and offerings
• Create and/or approve training programs and materials for banquet staff
• Work with Director of Catering and other Executive Committee members, keeping them informed of issues as they arise
• Encourage and build mutual trust, respect, and cooperation among associates; strive to improve associate engagement and retention
• Solicit associate feedback and follow up on associate problems and concerns
• Check and respond to electronic communications in a timely fashion
• Maintain accurate records including staffing logs, incident reports, and equipment maintenance logs
• Keep immediate supervisor promptly and fully informed of all problems or matters requiring attention
• Coordinate and monitor all phases of loss prevention within the banquet department
• Submit required reports in a timely manner
• Maintain regular attendance, as required by scheduling, which will vary according to the needs of the hotel
• Maintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working
• Always comply with New Castle standards and regulations to encourage safe and efficient hotel operations
• Complete special projects in a timely manner as required by General Manager
• Conduct and attend all required meetings

Benefits

• Annual base salary range of $75,000–$95,000 USD, based on experience and qualifications.

What This Job Offers

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