Director of Banquets

  Sports Facility
  Central Region
  Administration/Management
  Posted/Updated: 10/15/21

Job Summary

The Director of Banquets has the primary duty of managing the Banquets department.  This position will actively recruit, supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will initiate employment actions with GM approval such as hiring, termination, suspension, discipline, promotion, and transfer. 
 

 
Responsibilities

  • Responsible for all aspects of the overall effective management of food service operations within assigned work areas or departments.
  • Conducts regular physical inventories of food and beverage supplies, and assesses projected needs, updating all current pricing of inventory, entering the month end inventory. 
  • Monitors and controls the banquet budget (i.e., labor costs, beverage costs, supplies and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service. 

  • Ensures staff is briefed on event requirements and assigned to a specific area prior to events.
  • Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.

  • Generates employee schedules and verifies employee time as required in addition to preparing payroll and gratuity reports.

  • Ensures full compliance with state and federal labor laws, sanitation, and food-related ordinances, and alcohol regulations.

  • Perform all other duties as required

 
Qualifications

  • Prior experience in the field of hospitality with specific experience in catering sales/conference services and/or Banquets is essential. 

  • Knowledge of revenue management, training, and motivation of peers is encouraged. 

  • Ability to work effectively under time constraints and deadlines. 

  • Valid Food Handler’s certificate if required by state and/or county of venue.

  • Valid Alcohol Service Permit if required by state and/or county of venue.

  • Familiar with inventory cost control and menu planning.

  • Basic computer proficiency: E-mail, Excel, Word, Outlook

  • Working knowledge of Point of Sale and timekeeping systems.

  • Cash handling abilities; basic math skills including significant number manipulation.

  • Ability to work a variable work schedule (including daytime, evenings and weekends, holidays and irregular schedules as required), depending upon event and business requirements.

  • Excellent verbal and written communication skills.

 

 



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