Director of Banquets and Pool Operation
US-TX-Dallas
Management
Req #: 70481
Type: Full-Time
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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. 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 monhtly 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. Qualifications: * 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.
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