Director of Catering Sales & Banquet Operations

				Overview:

The Director of Catering Sales & Banquet Operations is responsible for coordinating, supervising and directing all aspects of the hotel's banquet operations, while maintaining a profitable operation and high quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities:

* Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
* Client Relationship Management: Develop and maintain trusted client/member relationships, understanding their needs to deliver exceptional service that secures repeat business and referrals.
* Event Planning and Coordination: Oversee all aspects of event planning, from menu & banquet operations, selection and logistical arrangements to staffing and event setup, ensuring seamless execution and adherence to Harmonie Club standards. . Coordinate event details with the culinary, banquets and outlet teams to ensure successful events.
* Ensure overall guest satisfaction
* Sales and Revenue Generation: Generate new business leads, negotiate contracts, and close catering sales for events. Upsell and cross-sell services to optimize revenue across all food & beverage outlets.
* Banquet Event Orders (BEOs): Develop and manage BEOs and Resumes, ensuring accurate communication of event details to all departments involved.
Financial Management: Create cost estimates, manage budgets, and coordinate billing with the accounting team. Ensure profitability while meeting client expectations and maintaining high standards.
* Vendor and Department Collaboration: Work closely with Culinary, Banquet, Operations, and Membership teams to ensure flawless event coordination. Manage relationships with third-party vendors and oversee load-in and event breakdown.
* Quality Assurance and Post-Event Follow-up: Conduct post-event evaluations and collect feedback to assess client satisfaction and enhance future event planning. Participate in daily and weekly meetings to report on event updates and client needs.
* Oversee all aspects of the daily operation of the hotel's banquet operation.
* Supervise all banquet personnel.
* Respond to guest complaints in a timely manner.
* Work with other F&B managers and keep them informed of F&B issues as they arise.
* Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
* Coordinate and monitor all phases of Loss Prevention in the banquet operation.
* Prepare and submit required reports in a timely manner.
* Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
* Monitor quality of service in banquet operations.
* Ensure compliance with all local liquor laws, and health and sanitation regulations.
* Ensure compliance with SOP's in all outlets.
* Ensure compliance with requisition procedures.
* Conduct staff performance reviews in accordance with Highgate Hotel standards.
* Understand and be able to prepare payroll.
* Be involved in and/or conduct departmental and training
* Coordinate all banquet related food and beverage requirements with the appropriate departments.
* Keep kitchen informed of accurate counts for plating.
* Review menu/service with catering managers and banquet chef.
* Maintain-up-to-date details on banquet functions and communicate to supervisors.
* Conduct ongoing training of captains/hourly employees to maintain standards of service.
* Make personal contact with guests and assist them with any requests.
* Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
* Requisition liquor, etc. for banquet bars.
* Ensure safety, sanitation, and cleanliness of service areas.
* Oversee banquet set-up assignments.
* Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
* Conduct menu classes and line-ups for all functions.
* Supervise the work of banquet management and captains, and observe the performance of hourly service personnel.
* Control and maintain all service equipment. Write service requests as necessary.
* Ensure overall guest satisfaction.

Qualifications:

* Minimum 2 years in a similar role within a luxury or luxury/lifestyle hotel.
* Proficiency in Reserve Cloud, Triple Seat ,Microsoft Office Suite, and strong familiarity with event planning software. 
* Exceptional communication, organizational skills, and problem-solving ability.
* Language: Required to speak, read, and write English, with fluency in other languages preferred.
* Personal Attributes: A proactive, detail-oriented relationship builder with a passion for hospitality and high standards of service
* Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
* Long hours sometimes required.

* Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
* Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
* Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
* Must be able to multitask and prioritize departmental functions to meet deadlines.
* Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
* Attend all hotel required meetings and trainings.
* Participate in M.O.D. coverage as required.
* 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.
* Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
* Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
* Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
* Must be able to maintain confidentiality of information.
* Perform other duties as requested by management.
* Maintain a warm and friendly demeanor at all times.
			

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