Director of Banquets

Auberge Collection•Fort Worth, TX

11d

About The Position

Join our team as Director of Banquets and become one of the authors of our story. The Director of Banquets leads and motivates the team while personally assisting in providing high-quality service based on both requirements and standards. This person monitors and controls financial and administrative responsibilities, including asset protection. The also provide clear and concise communication to everyone and having ownership in the success of events, while also identifying training opportunities and plans a strategy to accomplish goals.

Requirements

This is a full-time management position that requires full flexibility, including the ability to work weekends and holidays, and a varied schedule.
Must have a true desire to understand and anticipate the needs of others in a fast-paced environment.
Professional and polished verbal and written communication skills in business English required.
Strong organizational and leadership skills required.
Must be proficient in general computer knowledge.
Hotel experience in banquets, food and beverage or rooms is required.
The Banquet Manager will work events alongside his/her staff and must be able to work at different times of day and evening, indoors and outdoors, in different weather conditions.
Must be able to lift up to 40 pounds.
Must be able to walk or stand for most of or the entire shift.

Nice To Haves

Candidates should be innovative, solution-oriented, detail-oriented, and empowering.
Thorough understanding of all levels of banquet service is strongly preferred.

Responsibilities

Managing Banquet Operations
Applies knowledge of all Food Handler, TABC, Labor and other laws as they relate to an event.
Understands the impact of Banquet operations on the overall success of events and manages activities to maximize customer satisfaction.
Adheres to and reinforces all standards, policies, and procedures.
Manages departmental inventories and maintains equipment. Projects, purchases, and acquires equipment for the department (e.g., tables, chairs, banquet tables, meeting sets, props).
Schedules Event Services staff to forecast and service standards.
Assists the team in developing lasting relationships with groups to retain business and increase growth.
Leading Banquet Team
Sets goals and delegates tasks to improve departmental performance.
Conducts department meetings.
Applies and continually broadens knowledge of food and wine pairings and cuisine with emphasis on current event trends.
Leads shifts and actively participates in servicing all banquet events.
Executing Event Services Operations and Maintaining Inventories
Attends and hosts pre-event meetings to understand group needs.
Establishes consistent standards for all event spaces.
Conducts event space inspections before each function to verify the room is set according to specifications.
Maintains cleanliness and sanitation standards in all event operation areas.
Acts as a liaison between Banquets and Culinary teams, as well as the group contact throughout the event.
Resolves issues and/or suggests alternatives to previous arrangements when appropriate.
Attends and participates in all pertinent inter-departmental meetings.
Leads shifts and actively participates in servicing events.
Verifies event spaces are set according to event documentation (Banquet Event Orders, resumes, etc., and customer requirements).
Ensuring and Providing Exceptional Customer Service
Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Encourages employees to provide excellent customer service.
Ensures Team Members understand expectations and parameters.
Strives to improve service performance.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Reviews comments and guest satisfaction results with Team Members.