Director of Banquets

Job Summary

The Director of Banquets is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The Director of Banquets oversees all aspects of a banquet or event including set-up serving and cleanup. The Director of Banquets is in charge of hiring training coaching disciplining and reviewing banquet staff.

 

Joining The Charles Hotel surrounds you with entrepreneurial, like-minded peers an independent hotel has to offer.  As an employee of The Charles Hotel, you will benefit from:

• Blue Cross Blue Shield medical insurance starting from $1.16* weekly
• Access to 401(k) and company match
• Eight annual paid holidays with an extra personal day
• Travel benefits across multiple brands
• Complimentary daily meal
• Free fitness center access 
• $5 discounted daily parking
• $1000 referral bonus 

 

*Rate is subject to change.

Responsibilities

 

QUALIFICATIONS:

• High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
• Supervisory experience required.
• Must be proficient in Windows operating systems
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
• Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.

 

RESPONSIBILITIES:

• Approach all encounters with guests and employees in a friendly service-oriented manner.
• Oversees all aspects of a banquet or event including set-up serving and cleanup.
• Responsible for hiring, training, coaching, disciplining and reviewing banquets team.
• Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.
• Maintain regular attendance in compliance with The Charles Hotel standards as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with The Charles Hotel standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR & First Aid.
• Prepare schedules and wage progress reports for all Banquets employees.
• Prepare payroll & tip distribution for the Banquets department.
• Assist as necessary in the setup service and breakdown of banquet functions.
• Coordinate all banquet related food and beverage requirements with the appropriate department(s).
• Keep kitchen informed of accurate counts for plating.
• Recruit hire train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager.
• Review menu/service with Catering Manager and Food Production Manager/Assistant.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Notify the Banquets Director and/or F&B Manager of all materials and equipment that require ordering or need to be replaced.
• Requisition liquor etc. for banquet bars.
• Responsible for safety sanitation and cleanliness of service areas.
• Responsible for loss prevention programs among service employees.
• Participate in required M.O.D. coverage as scheduled.
• Attend daily BEO meeting.
• Maintain a professional working relationship and promote open lines of communication with managers employees and other departments.
• Ensure that pre-meal meetings are conducted for all functions.
• Control and audit alcoholic and non-alcoholic beverages.
• Review Banquet Staff's hours worked for payroll compilation and submit to accounting on a timely basis.
• Supervise the work of Banquets Captains/supervisors and observe the performance of hourly service personnel.
• Assist Director of Banquets and Catering Managers with special promotions o