Director of Banquets - Newly Expanding Hotel & Training Center – 1400 rooms & 9 outlets!

Pyramid Global Hospitality•Westlake, TX

About The Position

BASIC FUNCTION: The Director of Banquets is responsible for overseeing the operation, execution and staff of the Banquet Service department which includes Banquet service, Coffee Breaks, Guest Room Pantries, and our Event Experience/Beverage Manager. This position will be a peer and collaborate daily with the Banquet Chef and Event Managers.

Requirements

Five years experience managing supervisors, captains, or managers in Restaurants, Banquets or other event-related departments within a large-scale conference hotel.
Strong knowledge of F&B purchasing and procurement fundamentals.
Strong financial acumen.
High level understanding of budgeting, forecasting, and analytics.
Strong computer skills.
Proficient in Microsoft Excel, Word, PowerPoint, and Outlook.
Strong knowledge of a F&B Point of Sale system required.
Food Safety Certification and Texas Alcohol Beverage Certification required within 14 days of starting and must be re-certified as needed.

Nice To Haves

Department head experience preferred.
Experience in multiple dining styles in a high-quality, high-volume operation.
Wine, bar and mixology experience preferred.
Microsoft Teams and OneNote experience desirable.
Infor experience desirable.
Manager Food Safety Certification preferred.

Responsibilities

Responsible for recruiting, interviewing, training, coaching, discipline and conducting performance appraisals for direct reports.
Also responsible for creating schedules and approving employees time, time off and shift changes.
Assign, train, support and direct the staff to carry out the basic operation of their roles to give the maximum efficiency and performance, maintaining the policy and standards of the property.
Coach, develop and provide feedback to the staff for the continued growth in their current and future positions within our company.
Follows market trends and concepts to recommend appropriate product/service and operational changes necessary to ensure guest experience satisfaction.
Oversee the design, implementation and maintenance of standards of food, beverage, and service quality within the banquet operations.
Ensure there are effective cost controls, trackers, and processes for the banquet operations, as well as standards for productivity for banquet labor.
Oversee our Point-of-Sale system and is the property Expert for this system.
Collaborate with the Banquet Chef and DU Executive Chef on menu development, heritage month and special program specific menu cycles and special event menus for all banquet events and coffee break stations.
Oversee packaged snack options and beverage options for all pantries and propose new products for consideration each quarter.
Ensure all menus have complete nutritional analysis completed. All nutritional information to be vetted through the Banquet Chef & Executive Chef.
Oversee and support in the operations within banquets and private events, and on busy or VIP events.
Serve as Banquet Manager-on-duty as needed.

Benefits

Awesome Employee Focused Culture with many Associate Events!
Closed most holidays - 10 days of holiday pay.
Up to 14 Vacation & Sick days per year.
Weekly pay!
Leadership and Career development programs. Many opportunities to grow and transfer to new positions.
Free Lunch in our newly remodeled Associate Cafeteria.
Eligible for Medical Insurance and other awesome benefits within 30 days of employment.
Employer matching 401k
Tuition Reimbursement
Free parking on-site.
Free uniforms and we will clean them!