Director of Banquets

Job Description

SUMMARY

The Director of Banquets is responsible for planning, organizing, supervising, and coordinating the activities of the banquet department to ensure optimum performance, exceptional guest service and maximum profitability of all functions.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Maintain a commitment to customer service and guest satisfaction

Lead and supervises the banquet team

Ensure physical atmosphere and cleanliness of the meeting space, including inspecting furniture, fixtures and equipment

Take initiative to develop and execute new events

Conduct monthly staff meetings to include ongoing training and safety classes

Responsible for daily report input and log book entries

Enforce high standards of hygiene and sanitation within the department

Track payroll and revenue daily

Ensure the security of monies, credit and financial transactions

Work with Assistant Director of Food and Beverage to establish par levels for supplies and equipment

Supervise the performance, attendance, attitudes, appearance, and conduct of team

Manage timely completion of performance appraisals

Monitor time punches in payroll processing system, ensuring accurate payroll for all associates

Monitor and maintains the banquet departments’ systems and equipment to ensure their optimum performance

Provide prompt follow-up to all guest concerns

Assist the Assistant Director of Food and Beverage with the design and implementation of training programs

Empower team to exceed service standards

Instill a calm, organized approach in all stressful situations

Work with HR to recruit and hire staff

Complete all proper new hire and termination paperwork

Order all necessary office supplies and ensures proper stocking levels

Maintain a safe and pleasant work environment

Ensure cleanliness of the banquet departments’ storage rooms

Promote high associate morale

Recommend discipline and/or termination when appropriate of team members

Take a proactive approach to coaching and counseling

Attend appropriate resort, division and department meetings

Resolve guest issues promptly and with great care and effectiveness

Maintain a strong knowledge of hospitality trends, especially food & beverage

Provide general resort information for guests

Utilize labor management tools to schedule and control labor costs

Offer warm and sincere welcome/farewell for all guests of Oglebay Resort including use of guest name and good eye contact with each guest

Maintain an up to date working knowledge of all resort amenities as well as any special events

Interact with resort staff in a professional manner, assisting other departments with necessary information

Always maintain a professional demeanor and attitude

Communicate all pertinent information to the banquet team

Maintain constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons); reports any/all safety incidents to maintenance

Ensure proper handling, cleaning and sanitation of equipment, china, glass and silver

Maintain a professional appearance; follows all Oglebay Resort dress code standards

Remain alert, courteous and helpful to the guests and colleagues at all time

Posses excellent computer skills and strong working knowledge of Microsoft Office programs

Able to work in a fast paced environment, display excellent leadership skills while being a positive example for staff

Complete appropriate trainings listed on the human resources Training Matrix

Adhere to Wheeling Park Commission’s safety rules and policy; refer any and all safety concerns to department manager, safety committee, or human resources

Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees

SUPERVISORY RESPONSIBILITIES

Manages five subordinate supervisors who supervise 20+ employees in the Food & Beverage Banquet department. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises 20+ non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Fourth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. At least three years supervisory food and beverage experience preferred.