Director

• Manage banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding Customer Service/ financial goals
• Position is responsible for long and short term planning and day-to-day operations of the banquet section
• Recommends policy and procedural changes
• Implements and monitors and department's budget and manages expenses within approved budget constraints
• Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us
• Analyze banquet event orders, communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations
• Review all schedules, equipment, supplies and organize workflow to ensure a quality event to customers on a daily basis
• Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service
• Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, procedures and to ensure an optimum level of service, quality and hospitality
• Supervise human resources in the banquet area to retain and motivate associates, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, recommend discipline and termination, as appropriate

Director of Banquets

Director of Banquets