Director of Banquets - San Diego, United States - Fairmont Grand Del Mar

Description

Responsibilities:
Supervise the designated function rooms to group's requirements in accordance with hotel standards. Maintain cleanliness and working condition of all respective equipment, guest and service areas.
Maintain complete knowledge of
Banquet and Catering standard operating procedures.
All styles of meeting and banquet room settings and services.
Correct maintenance and use of equipment.
All departmental/hotel policies and procedures.
All safety guidelines.
Oversee all operations of the Banquet Department.
Display knowledge of California liquor laws.
Supervise Banquet Manager, Captains, Head house person, Bartenders and service staff.
Responsible for Scheduling, Hiring, Payroll and Disciplinary actions.
Display knowledge of third party liability.
Maintain all inventories of Banquet equipment and supplies.

Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.

Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.

Check to ensure proper set up rooms and function areas with designated tables, chairs, staging, dance floor, flipcharts, easels, blackboards and other equipment as specified by group requirements and in accordance with departmental standards.

Responsible for all accounting procedures:
accurate posting of Banquet Checks.
Analyze banquet event orders with the Catering Conference Services Department daily.
Oversee breakdown of function areas as scheduled in accordance to departmental procedures. Store all reusable goods and return equipment to specified storage areas.

Responsible for making a strong client relationship and ensure all relevant information is being communicated to and executed by all hotel operating departments.

Monitor and control Banquet Budget:
labor costs, beverage costs.
Assist Food and Beverage Director in preparing the annual budget for Banquets.

Consistently monitor the Banquet Operation to ensure compliance with Standard Operating Procedures and to ensure optimum level of service, quality and service.

Work with Human Resources in the Banquet area to retain, motivate, empower, coach and counsel.
Participate in all special projects, task force and committees.
Responsible for the development and implementation of training for all colleagues.
Manage, in conjunction with the Executive Steward, the inventory of China, Glass and Silver.
Must attend all internal and external meetings which include Pre-convention, BEO, Food and Beverage and all staff meetings.

Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.

Attend to the needs of the guests following Fairmont Grand Del Mar Standards
Qualifications
Minimum 5 years Banquet Manager Experience in 4 to 5 star Hotel.
Read, Write and speak English fluently.
Requires advanced knowledge of principles and practices within hospitality profession.
Strong interpersonal communication skills.
Must have professional appearance and attitude.
Able to work independently.
College degree preferred
Knowledge of various service standards and set-ups and standard equipment involved.
Knowledge of proper chemical handling and cleaning techniques.
Strong Leadership skills.
Must have Food Handler Certification

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