Assistant Director of Banquets

Company Description

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun, and inspiration leads to immersion. 

Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison.  

Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. 

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities
• Career development opportunities with national and international promotion opportunities. The sky is your limit.
• Annual Salary Range: $85,000.00 - $95,000.00 per year

Job Description

Responsibilities: Supervise the designated function rooms to group's requirements in accordance with hotel standards.  Maintain cleanliness and working condition of all respective equipment, guest and service areas.

• Maintain complete knowledge of:
  • Banquets and Catering standard operating procedures.
  • All styles of meeting and banquet room settings and services.
  • Correct maintenance and use of equipment.
  • All departmental/hotel policies and procedures.
  • All safety guidelines.
• Oversee all operations of the Banquet Department.
• Display knowledge of California liquor laws.
• Supervise Banquet Manager, Captains, Head house person, Bartenders and service staff.
• Responsible for Scheduling, Hiring, Payroll and Disciplinary actions.
• Display knowledge of third party liability.
• Maintain all inventories of Banquet equipment and supplies.
• Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.
• Check to ensure proper set up rooms and function areas with designated tables, chairs, staging, dance floor, flipcharts, easels, blackboards and other equipment as specified by group requirements and in accordance with departmental standards.
• Responsible for all accounting procedures: accurate posting of Banquet Checks.
• Analyze banquet event orders with the Catering Conference Services Department daily.
• Oversee breakdown of function areas as scheduled in accordance to departmental procedures.  Store all reusable goods and return equipment to specified storage areas.
• Responsible for making a strong client relationship and ensure all relevant information is being communicated to and executed by all hotel operating departments.
• Monitor and control Banquet Budget: labor costs, beverage costs.
• Assist Food and Beverage Director in preparing the annual budget for Banquets.
• Consistently monitor the Banquet Operation to ensure compliance with Standard Operating Procedures and to ensure optimum level of service, quality and service.
• Work with Talent & Culture in the Banquet area to retain, motivate, empower, coach and counsel.
• Participate in all special projects, task force and committees.
• Responsible for the development and implementation of training for all colleagues.
• Manage, in conjunction with the Executive Steward, the inventory of China, Glass and Silver.
• Must attend all internal and external meetings which include Pre-convention, BEO, Food and Beverage and all staff meetings.
• Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
• Attend to the needs of the guests following Fairmont Grand Del Mar Standards.

Qualifications

• Minimum 5 years Banquet Manager Experience in 4 to 5 star Hotel.
• Food Handlers Card required. 
• RBS Certification required. 
• Read, Write and speak English fluently