Banquets- Assistant Director

About the Role

The Assistant Director of Banquets provides administrative, technical, and analytical support to the Director of Banquets. This role contributes to planning, organization, and training to achieve department objectives in costs, employee retention and satisfaction, communication and awareness, guest service, meeting planner satisfaction, food quality, and compliance. The Assistant Director of Banquets acts as the Director of Banquets in their absence.

Responsibilities

• Assist the Director of Banquets with selection, training, leading, motivating, and coaching all Internal Guests within the Banquet Department to ensure that established cultural and core standards are met.
• Assist the Director of Banquets with labor controls and managing operating expenses through effective scheduling, budgeting, purchasing decisions, inventory, and cash control.
• Work closely with the Director of Banquets to ensure proper execution of all banquet functions.
• Direct banquet managers, captains, servers, and setup department in day-to-day operations.
• Prepare assignments, supervise service and setup staff, ensure functions are set correctly, and train/re-train banquet staff.
• Assign work and monitor the performance of scheduled banquet staff.
• Manage payroll for the Banquet department.
• Supervise the setup of function rooms, including placement of linens, silver, china, and glassware.
• Visually inspect all scheduled function areas/rooms, table setups, bar setups, buffet tables, receptions, and coffee breaks for cleanliness, attractiveness, proper layout, and correct inventory.
• Supervise clean-up of function rooms and proper breakdown/storage of equipment.
• Verbally communicate, in a calm and positive demeanor, with kitchen, service, beverage, convention services, engineering staff, and guest hosts to ensure timely execution of events, quality service, and adherence to hotel standards.
• Work closely with kitchen staff to communicate speed of service, client numbers, and special requests.
• Ensure timeliness and efficient service of all meetings/social events that meet or exceed company standards.
• Prepare reports detailing the function and comments from meeting planner(s).
• Greet guests upon arrival and introduce yourself to meeting/convention planners as the primary contact while the group is in-house.
• Respond to guest requests/concerns in a prompt and professional manner.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Attend operations meetings (e.g., P&L, GSS, Resume) in the absence of the Director of Banquets.
• Conduct pre-shift meetings.
• Maintain compliance with all health and safety regulations at all times.
• Investigate and resolve customer complaints regarding food quality, service, or accommodations.
• Perform additional duties and projects as assigned.

Requirements

• Minimum of five (5) years’ experience in luxury hotel Food & Beverage management or hotel event management.
• Five (5) or more years of banquet management experience preferred.
• Strong familiarity with food and beverage financial systems and cost controls.
• Ability to speak, read, write, and understand English.
• Professional demeanor appropriate for a luxury environment.
• Strong customer service experience, interpersonal, and communication skills.
• Strong analytical, decision-making, and problem-solving skills.
• Ability to multi-task and work in a fast-paced, dynamic environment.
• Ability to be flexible, adaptable, and responsive to change.
• Proficient in Microsoft Word, Excel, etc.
• Working knowledge of point-of-sale systems.

Qualifications

• Bachelor’s Degree in Hospitality Management preferred.

Physical / Mental Demands

• Must be able to stand, walk, and sit for prolonged periods.
• Must be able to bend, stoop, and crouch.
• Must use hands to reach, grasp, handle, pull, and push.
• Must have good near and far vision.
• Must be able to hear, talk, and smell.