Director of Catering Sales & Banquet Operations

Highgate Hotels•New York, NY

About The Position

The Director of Catering Sales & Banquet Operations is responsible for coordinating, supervising and directing all aspects of the Harmonie Club's banquet operations, while maintaining a profitable operation and high quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Requirements

Minimum 2 years in a similar role within a luxury or luxury/lifestyle hotel.
Proficiency in Reserve Cloud, Triple Seat ,Microsoft Office Suite, and strong familiarity with event planning software.
Exceptional communication, organizational skills, and problem-solving ability.
Language: Required to speak, read, and write English, with fluency in other languages preferred.
Personal Attributes: A proactive, detail-oriented relationship builder with a passion for hospitality and high standards of service
Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Attend all hotel required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.

Responsibilities

Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
Client Relationship Management: Develop and maintain trusted client/member relationships, understanding their needs to deliver exceptional service that secures repeat business and referrals.
Event Planning and Coordination: Oversee all aspects of event planning, from menu & banquet operations, selection and logistical arrangements to staffing and event setup, ensuring seamless execution and adherence to Harmonie Club standards.
. Coordinate event details with the culinary, banquets and outlet teams to ensure successful events.
Ensure overall guest satisfaction
Sales and Revenue Generation: Generate new business leads, negotiate contracts, and close catering sales for events.
Upsell and cross-sell services to optimize revenue across all food & beverage outlets.
Banquet Event Orders (BEOs): Develop and manage BEOs and Resumes, ensuring accurate communication of event details to all departments involved.
Financial Management: Create cost estimates, manage budgets, and coordinate billing with the accounting team.
Ensure profitability while meeting client expectations and maintaining high standards.
Vendor and Department Collaboration: Work closely with Culinary, Banquet, Operations, and Membership teams to ensure flawless event coordination.
Manage relationships with third-party vendors and oversee load-in and event breakdown.
Quality Assurance and Post-Event Follow-up: Conduct post-event evaluations and collect feedback to assess client satisfaction and enhance future event planning.
Participate in daily and weekly meetings to report on event updates and client needs.
Oversee all aspects of the daily operation of the hotel’s banquet operation.
Supervise all banquet personnel.
Respond to guest complaints in a timely manner.
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in the banquet operation.
Prepare and submit required reports in a timely manner.
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Monitor quality of service in banquet operations.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Understand and be able to prepare payroll.
Be involved in and/or conduct departmental and training Coordinate all banquet related food and beverage requirements with the appropriate departments.
Keep kitchen informed of accurate counts for plating.
Review menu/service with catering managers and banquet chef.
Maintain-up-to-date details on banquet functions and communicate to supervisors.
Conduct ongoing training of captains/hourly employees to maintain standards of service.
Make personal contact with guests and assist them with any requests.
Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
Requisition liquor, etc. for banquet bars.
Ensure safety, sanitation, and cleanliness of service areas.
Oversee banquet set-up assignments.
Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
Conduct menu classes and line-ups for all functions.
Supervise the work of banquet management and captains, and observe the performance of hourly service personnel.
Control and maintain all service equipment.
Write service requests as necessary.
Ensure overall guest satisfaction.