Director of Banquets

Omni Hotels & Resorts•Tempe, AZ

5d•Onsite

About The Position

The Director of Banquets is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures.

Requirements

Minimum 3 years experience in a hotel banquet senior management position, such as Director/Assistant Director, in a high-volume luxury hotel, preferably a convention property.
Exceptional knowledge and understanding of various banquet and food service techniques /standards, to include banquet room sets and creativity in room decorations.
Candidate must have proven leadership skills and must be able to delegate, effectively train, develop, and motivate staff.
Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
Able to set priorities for the Banquet team and provide feedback to others that enhances performance.
Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
Ability to work well under pressure, managing a high volume of BEO’s and guest requests.
Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.
Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
Knowledge of AZ liquor laws.
Strong familiarity with beer, wine and spirits; local knowledge preferred.
Must possess a valid TIPS certification, or have the ability to obtain a valid TIPS certification.
Must be proficient with computers, and Microsoft Office suite.
Must be able to work a variety of shifts, including weekends and holidays.

Nice To Haves

Experience with a minimum of 40,000+ sq ft of meeting space (perferred)
Experience with Managing a budgeted minimum of 25 million+ per year of revenue
Serve Safe certified food manager, preferred.

Responsibilities

Responsible for planning, evaluating, organizing, and directing the activities of the Banquet department.
Ensures that all policies, procedures and guidelines are followed by department personnel.
Provides the necessary training, motivation, and leadership for all department personnel.
Responsible for the department’s service scores, as measured by meeting planner surveys.
Responsible for all administrative duties which are necessary in the functioning of the department.
Tours, on a daily basis, the hotel function space and spot checks meeting room setups.
Ensures that all function space in the hotel is well presented and maintains a scheduled cleaning program for each function room.
Ensures that all equipment used in the department is in good order, and uses preventive maintenance schedules for all equipment.
Reviews, on a daily basis, client feedback and takes appropriate follow up actions.
Responsible for accurately forecasting revenues on a monthly basis.
Anticipates needs, forecasts results, and analyzes work processes for personnel in the department.
Determines set-ups in conjunction with Director of Catering and Director of Convention Services.
Coordinates functions with service staff, culinary, and stewarding teams.
Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
Food costs conscious, coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste.
Briefs servers and captains on functions and procedure of service.
Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
Maintains the equipment entrusted to his care and keeps pars up.
Maintains records, reports, closing reports and payroll costs.
Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
Conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down.
Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction.
Follows current trends and aligns with DOFB and Executive Chef to provide excellent product. Sets the pace and the good example for a successful quality operation.