Director of Banquets

Four Seasons•New Orleans, LA

14d

About The Position

Four Seasons Hotel and Residences New Orleans is seeking candidates for our Director of Banquets position to join and lead our dynamic banquets team. The ideal candidate will have at least three years of experience and a genuine passion for servant leadership. The leader in this role will be visible in the operation, provide recognition, promote positive public relations, handle concerns, be a guest ambassador to anticipate guest/client's needs and an overall intuitive thinker with an event planning mindset.

Requirements

At least 3 years as department head in Banquets (i.e. Director, Executive leader)
Ability to communicate and work cross-functionally within the hotel as well as clients, vendors, and guests.
Ability to build partnerships and relationships with leaders of the hotel and all operations, including Sales and Marketing and Food and Beverage operations.

Nice To Haves

Experience in a luxury brand hotel is preferred.

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.
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.
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, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience.
The ability to work closely with the 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 and 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.