Director of Banquets

Overview

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Hotel Georgia, a Rosewood Hotel, is looking for an exceptional and multi-talented Director of Banquets. The Director of Banquets is responsible to take the main lead in managing and supervising all aspects of the Event Operations Department and areas in which events take place in such a way that company standards are achieved and maintained in respect of quality, volume, and service. Directs, assists, implements, and maintains a service and management philosophy of exceptional guest service.

Essential Duties and Responsibilities

• To take full accountability and responsibility for all aspects of the Banqueting operation.
• To inform the Director of Food & Beverage of any or all issues relating to the efficient running of the department.
• Ensure that all Rosewood associates fall in line with the company guidelines.
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Conduct on the job training for new associate members and ensure company standards are achieved. Also ensure that all new associates complete a departmental induction.
• Communicate performance expectations in accordance with job descriptions for each position and monitor progress.
• Conduct the performance appraisals, coach and counsel associates and handle progressive disciplinary procedures as required.
• Encourage associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Provide exceptional service and ensure guest satisfaction with dining experiences.
• Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget.
• Prepare weekly work schedules in accordance with the department’s labor standards and forecasts. Adjust schedules throughout the week to meet the business demands.
• Manage and direct all F&B associates.
• Conduct a daily pre-shift meeting with staff and review all information pertinent to the day’s business.
• Attend daily and weekly division and hotel meetings and cascade information to the team where appropriate.
• Attend BEO or hotel operational meetings required in relation to executing events.
• Ensure that all items relevant to the event are posted in InfoGenesis and Delphi for accurate invoicing.
• Introduce themselves to the organizer of each event, explaining that they are in charge of their function and how the organizer can find them, should they require anything.
• Ensure that any lapses in service are dealt with efficiently and to the guest’s satisfaction, with the minimum of fuss.
• Take responsibility for any last-minute changes the organizer may make, and act upon them.
• Act on additional requests made by Events Management in the interest of client requirements or company standards.
• Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including timely and accurate reporting of financial information.
• Monitor equipment maintenance and report any issues and repairs that may need to be carried out.
• Analyze monthly defect and service quality issues and prepare a detailed action plan to reduce.
• Ensure that all departmental standards are constantly monitored and maintained, and that casual associates are trained accordingly.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Be able to confidently analyze and participate in weekly labor meetings.
• Ensure that staff report to work as scheduled. Document any late or absent employees in accordance with the attendance policy.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
• Monitor the preparation of station assignments, ensuring compliance to departmental standards.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel.
• Inspect all aspects of the event space environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Always promote positive guest relations.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Create and maintain a positive collaboration between other outlets, vendors and corporate/ownership teams.
• All other duties as required.

Other sections

Confidentiality: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the operation.
• Demonstrate project management experience in organizing, planning and executing large-scale projects from conception through implementation.
• Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
• Ability to lead a team; flexibility with work schedule.
• Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.
• Ability to direct performance of Outlet associates and follow up with corrections where needed; ability to motivate Outlet associates and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week in noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.

Language: Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Restaurant Environment: constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler Certification.

Experience:

• Minimum two years’ experience in a similar capacity.
• Experience with a luxury or ultra-luxury property or brand is preferred.

The salary range for this position is $95,000 to $105,000. This is the pay range for this position that the Hotel reasonably expects to pay. Incentive up to 15% of salary. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.

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