Director of Banquets

Four Seasons Hotels and Resorts•San Francisco, CA

2d•$100,000 - $110,000•Onsite

About The Position

Four Seasons Hotel San Francisco is seeking an experienced and energetic Director of Banquets to lead and oversee banquet operations. This role involves managing staff, ensuring high-quality guest experiences, coordinating event details, controlling costs, and maintaining facilities. The Director will work closely with other department heads to ensure seamless operations and guest satisfaction in an elegantly appointed environment.

Requirements

Minimum of three years of management experience in a high volume, luxury environment.
Knowledge of POS systems required.
Ability to quickly and positively establish rapport is required.
Above average communication skills - both written and oral - are required.

Nice To Haves

Department Head experience is preferred.
Micros Symphony knowledge preferred.
Candidates with a degree in food service, hospitality, or similar, are preferred and will receive priority consideration.
Current Four Seasons employees will receive priority consideration.
Candidates with additional language skills will receive priority consideration.
Candidates with prior experience in a luxury hotel/environment will receive priority consideration.

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.
Perform long-range strategic planning for outlet operations.
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.
Work closely with the Assistant Director of Food & Beverage or 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.
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.
Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed.
Follow all Safety and Sanitation policies when handling food and beverage.
Responsible service of alcohol, according to local ordinance.