Job Overview
The Director of Banquets is responsible for coordinating, supervising and directing all aspects of the hotel’s and off site banquet operations, while maintaining a profitable operation and high quality products and service levels. They are expected to share ideas to promote business; reduce associate turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Job Responsibilities
- Meet or exceed GSS goals for Banquets and Catering.
- Display leadership in guest hospitality, exemplify excellent service and guest experience.
- Exceed budgeted goals (labor and beverage costs).
- Lead all FOH staff (training, counseling, disciplining, terminating and performance reviews).
- Inspire and establish a consistent understanding of company core culture.
- Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards and local, state and Federal liquor laws.
- Recruit and retain a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
- Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
- Partner with Catering Sales team and Culinary team to ensure that the Banquets & Catering Operations Team is set up for success.
- Perform internal audits of Banquets & Catering (assess quality of products & services)
- Monitor labor and beverage cost and highlight any anomalies.
- Conduct monthly operational supply inventory and assist with month-end processes.
- Conduct monthly FOH team 1x1s.
- Ensure maintenance of 100% Banquets and Catering equipment.
- Must be able to effectively communicate both verbally and written, with all level of associates and guests in an attentive, friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by associates and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Attend all hotel required meetings and trainings.
- 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.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
Job Requirements
- 3-5+ years in banquet/event leadership roles with prior experience as a Assistant Director, or similar in large/“high-volume” or luxury properties.
- Strong F&B & banquet service standards; knowledge of banquet setups (room layouts, table service styles, service etiquette), cost controls, budgeting, staff supervision & training; safety / health / liquor regulation knowledge. Some roles prefer experience with certain software (MS Office, Event Management Platforms) and ability to coordinate with other hotel departments (culinary, sales, operations).
- Ability to lead teams, train & motivate staff; excellent communication (verbal & written); strong organizational & multitasking ability; guest service orientation; sometimes experience handling client/vendor relationships.
- Willingness to work nights, weekends, holidays; able to handle high pressure, last-minute changes.
Benefits
- Generous medical, dental & vision insurance plans
- 8 Paid Public Holidays
- 10 Vacation Days + 5 PTO Days
- 401 (k) Retirement plan + Employer contribution match
- Free Parking or Discounted DART passes
You will have valid work authorization for the U.S.
The Joule is an equal opportunity employer.
Job Type: Full-time
Pay: $95,000.00 - $105,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Referral program
- Vision insurance
Work Location: In person
