Director of Banquet Operation

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).
• 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 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.
• 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.