Director of Banquets - Wheeling, United States - Oglebay

Description

Job Description

Job Description


SUMMARY

The Director of Banquets is responsible for planning, organizing, supervising, and coordinating the activities of the banquet department to ensure optimum performance, exceptional guest service and maximum profitability of all functions.

ESSENTIAL DUTIES AND RESPONSIBILITIES
include the following. Other duties may be assigned.
Maintain a commitment to customer service and guest satisfaction
Lead and supervises the banquet team
Ensure physical atmosphere and cleanliness of the meeting space, including inspecting furniture, fixtures and equipment
Take initiative to develop and execute new events
Conduct monthly staff meetings to include ongoing training and safety classes
Responsible for daily report input and log book entries
Enforce high standards of hygiene and sanitation within the department
Track payroll and revenue daily
Ensure the security of monies, credit and financial transactions
Work with Assistant Director of Food and Beverage to establish par levels for supplies and equipment
Supervise the performance, attendance, attitudes, appearance, and conduct of team
Manage timely completion of performance appraisals
Monitor time punches in payroll processing system, ensuring accurate payroll for all associates
Monitor and maintains the banquet departments' systems and equipment to ensure their optimum performance
Provide prompt follow-up to all guest concerns
Assist the Assistant Director of Food and Beverage with the design and implementation of training programs
Empower team to exceed service standards
Instill a calm, organized approach in all stressful situations
Work with HR to recruit and hire staff
Complete all proper new hire and termination paperwork
Order all necessary office supplies and ensures proper stocking levels
Maintain a safe and pleasant work environment
Ensure cleanliness of the banquet departments' storage rooms
Promote high associate morale
Recommend discipline and/or termination when appropriate of team members
Take a proactive approach to coaching and counseling
Attend appropriate resort, division and department meetings
Resolve guest issues promptly and with great care and effectiveness
Maintain a strong knowledge of hospitality trends, especially food & beverage
Provide general resort information for guests
Utilize labor management tools to schedule and control labor costs
Offer warm and sincere welcome/farewell for all guests of Oglebay Resort including use of guest name and good eye contact with each guest
Maintain an up to date working knowledge of all resort amenities as well as any special events
Interact with resort staff in a professional manner, assisting other departments with necessary information
Always maintain a professional demeanor and attitude
Communicate all pertinent information to the banquet team
Maintain constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons); reports any/all safety incidents to maintenance
Ensure proper handling, cleaning and sanitation of equipment, china, glass and silver
Maintain a professional appearance; follows all Oglebay Resort dress code standards
Remain alert, courteous and helpful to the guests and colleagues at all time
Posses excellent computer skills and strong working knowledge of Microsoft Office programs
Able to work in a fast paced environment, display excellent leadership skills while being a positive example for staff
Complete appropriate trainings listed on the human resources Training Matrix
Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee, or human resources
Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees

SUPERVISORY RESPONSIBILITIES
Manages five subordinate supervisors who supervise 20+ employees in the Food & Beverage Banquet department. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises 20+ non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Fourth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience.

At least three years supervisory food and beverage experience preferred.

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