Director of Event Management

About the role

Administrates, manages, and controls the operation of the Banquets and Social Catering for the hotel.

Responsibilities

• Supervises, guides, and trains all management level associates in the Banquet discipline.
• Ensures that management in the Banquet discipline are covering all hours of every shift to ensure constant supervision of each department.
• Schedules, evaluates and directs all Banquet personnel.
• Provides disciplinary action when, and if, necessary.
• Provides associates with the necessary tools or equipment they need to perform their job.
• Takes immediate action on problems that are encountered in the food and beverage departments.
• Participates in monthly department meeting, property MOD program, weekly staff meeting, weekly sales meeting, weekly Leadership Team meeting.
• Monitors, directs, and coordinates effective sanitation, cleanliness, and organization effort in food and beverage operating areas.
• Coordinates efforts of the Banquet department to coincide with volumes in business generated by the Catering/Sales and Rooms Division.
• Establishes, directs, and reviews liquor procedures to ensure adequate security and accountability; presentation and service performance.
• Handles or assists with any guest related complaints, as well as coordinates the follow up on those complaints.
• Produces approved budget and operates both established guidelines in regard to costs, expenses, sales, and profit for food and beverage departments.
• Develops, institutes, and maintains control and procedure to ensure sameness.
• Prepares a weekly sales and payroll forecast for the Banquet department.
• Ensures proper staffing procedures to ensure the highest possible payroll productivity at the lowest possible costs.
• Works in close cooperation promotional and operational efforts to maximize achievement of sales.
• Analyzes and monitors profit and loss statements.
• Interview and hire new personnel if immediate manager for certain department is not available, when needed.
• Reviews and approves all food and beverage department reviews, hires, job transfers, warning notices, counseling sessions and terminations.
• Evaluates staff performance and refers to the Standard Operating Procedures.
• Conducts performance evaluations and training sessions with each manager within the Banquet department.
• Develops and institutes new food menus for the Catering/Sales Departments.
• Provides for a safe work environment by following all safety and security procedures and rules.
• Assist other Leadership Team members and/or managers when needed.
• Evaluates staff performance on a 90-day and annual basis.

Requirements

Previous leadership experience required.

Qualifications

• Expertise in menu planning, food presentation, and banquet service standards.
• Technical proficiency in the Delphi environments along with PMS and Marsha.

Skills

• Change Leader
• Develop Talent
• Developing Leaders
• Generate Revenue
• Goal Setting
• Inspire followership
• Motivation
• Results Oriented
• Select and Recruit Talent
• Written Communication Skills
• Broad understanding of facility management.
• Ability to manage customer budgets.
• Familiarity and knowledge of all departments within the hotel.
• Effective communication skills.
• Presents ideas, expectations, and information in a concise, well-organized manner.
• Manages interpersonal conflict situations effectively.
• Able to integrate and execute against current trends in Event Management.
• Ability to develop and execute outstanding events.
• Understands A/V products and services.
• Understands operational challenges; can develop and implement solutions.
• Ability to manage and balance group and business based on the hotel’s revenue strategy.