Director of Banquets (Full-Time)

Job Description

Engaging service, delicious cuisine and distinctive surroundings make every special event at Fairmont Château Laurier a truly memorable affair.

As Director of Banquets, you will liaise between multiple departments to ensure the success of every group function and model exceptional service and leadership skills among your team.

Responsibilities :

Reporting to the Assistant Food &Beverage Director and the Food & Beverage Director, responsibilities and essential job functions include but are not limited to the following :

• To provide leadership, direction, training and support for the Colleagues and leaders in the department
• Completion of annual reviews, ongoing mentorship, and providing regular feedback to exceed performance goals
• Ensures smooth and efficient functioning of the Banquet Department on a daily basis
• Weekly, monthly, quarterly and annual objectives
• Creative, cost-effective scheduling of the banquet Leadership Team, Captains, Banquet Servers, Coordinator, and Housepersons to minimize productivity to forecast and budget
• Maintains open communication lines with Catering and Convention Services in order to promote teamwork and exceed guest service expectations
• Maintains, enforces and enhances Fairmont Service Standards and Conference Services / F&B Core Standards
• Proactively analyzes, develops, and revamps internal processes to create new ways of providing unique and innovative services ideas and incentives
• Maintains a constructive, harmonious and communicative working relationship with all supporting departments
• Ensures all financial reporting is maintained and accurate
• Ensuring proper training of assistants
• Maintains and enhances staff morale and promotes a positive team environment
• Ensures departmental adherence to, and awareness of Health & Safety standards
• Shares in the responsibility to achieve or exceed financial and guest satisfaction goals (average check, payroll, beverage revenue, JD Power etc) for the department
• Active interaction with guests and conveners on an ongoing basis
• Assumes responsibility for all equipment, inventories, supplies, furniture and fixtures assigned to the Banquet Department and in addition scheduled cleaning of all banquet equipment during slow times with reports generated to monitor completion
• Responsible for recruitment and training of new employees and maintains appropriate staffing levels at all times by liaising with the Human Resources Department
• Ensuring all union guidelines are followed with regard to seniority and the existing union agreement
• Establishes, evaluates, and enforces performance standards
• Responsible for the timely, precise and expert execution of all banquets functions
• Attends Operations meetings, pre-convention meetings and other departmental meetings as required
• All other related responsibilities and duties

Qualifications

• Post-Secondary Degree in Hospitality or Food and Beverage Management is an asset
• Minimum five (5) years’ experience in Food and Beverage Management including a minimum of three years in a Banquet Manager or Assistant Banquet Manager setting
• Highly organized individual with the ability to multi-task
• Ability to delegate tasks to team members and ensure their completion with a strict adherence to deadlines
• Must possess strong, proven leadership qualities and management skills
• Must have proven staff scheduling skills
• Ability to recognize and correct guest service issues through an established presence on the Banquet floor
• Management / Leadership courses an asset
• Working knowledge of Micros, Timesaver, Excel, PowerPoint, Microsoft Word
• Fluent in both official languages an asset.
24 days ago