Director of Banquets

Horseshoe Bay Resort • City of Syracuse, NY

13h

About The Position

Marriott Syracuse Downtown seeks Director of Banquets to hire, train and direct the banquet staff in servicing all banquet activities, including banquet equipment inventory, in order to ensure a successful function, profitability and repeat business

Here is what you will be doing each day as a Director of Banquets:

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communications, and ongoing staff development. Recommend discipline and/or termination when appropriate.
Supervise the set up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Maintain and control banquet equipment inventory, including but not limited to china, cutlery, glassware, and linen. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.
Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
Supervise clean up of function room and proper breakdown and storage of equipment, including maintaining and updating inventory.
Enter billing information into point of sale/automated sales system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution.
Evaluate event outcomes to identify areas to achieve maximum profitability and over-all banquet event success to include controlling costs and quality of service.
Have strong understanding of union contract and schedule accordingly and to needs of business.
Review BEO’s thoroughly and collaborate with Director of Catering & Head Chef to execute events to meet and exceed guest expectations.
Communicate regularly with Head Chef on the timing of meal courses to be served to ensure staff are ready and prepared.
Perform any other job-related duties as assigned.

Requirements

• You possess a self-starting personality with an even disposition and can maintain a professional appearance and manner at all times.
• You can communicate well with guests and are willing to “pitch-in” and help co- workers with their job duties and be a team player.
• Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Knowledge of the appropriate table settings and service ware.
• Knowledge of all applicable federal, state and local health and safety regulations.
• Ability to grasp, lift, carry or transport up to 50 pounds.
• Ability to operate various food and beverage equipment present at a function.
• Ability to set realistic goals and standards.
• You understand & believe that every Crescent associate is a guest relations ambassador, every working minute of every day.
• Director of Banquets must have open availability, especially on weekends.
• Experience in a supervisory role in a large banquet/events site as a manager or director required.

Responsibilities

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communications, and ongoing staff development. Recommend discipline and/or termination when appropriate.
• Supervise the set up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications.
• Maintain and control banquet equipment inventory, including but not limited to china, cutlery, glassware, and linen. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.
• Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
• Supervise clean up of function room and proper breakdown and storage of equipment, including maintaining and updating inventory.
• Enter billing information into point of sale/automated sales system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution.
• Evaluate event outcomes to identify areas to achieve maximum profitability and over-all banquet event success to include controlling costs and quality of service.
• Have strong understanding of union contract and schedule accordingly and to needs of business.
• Review BEO’s thoroughly and collaborate with Director of Catering & Head Chef to execute events to meet and exceed guest expectations.
• Communicate regularly with Head Chef on the timing of meal courses to be served to ensure staff are ready and prepared.
• Perform any other job-related duties as assigned.

Benefits

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members
• Additional hotel discounts with Marriott International brand hotels
• Free Parking
• Free Meal during your shift
• Quarterly employee appreciation events to celebrate all your hard work!

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 101-250 employees