Director of Banquets - Greensboro, United States - Reynolds Lake Oconee

Description

** Director of Banquets**

**Job Category****:** Administration **Requisition Number****:** DIREC003254 Showing 1 location **Job Details**

**Description**

**PURPOSE OF POSITION:**

Manages all event service, banquet, audio/visual needs, and staff on a daily basis. Position ensures the highest level of service throughout the banquet and event phase. Maximizes revenue opportunities by up-selling and effectively managing costs. The position is responsible for achieving guest and employee satisfaction and managing the financial performance of the department.

**DUTIES AND RESPONSIBILITIES:**

**Banquet Event Management Operations and Budgets**

Works with the management team to develop and implement the business plan and long term strategies for event operations.

Establishes and monitors measurable goals for the department.

Champions all standards, policies and procedures in the Banquet Operations departments.

Oversees the execution of event logistics for all events.

Oversees the administrative processes associated with the event phase of a function and the associated transitions between all event phases as they relate to the service delivery team.

Ensures function space and corresponding heart of the house areas are cleaned and maintained.

Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.

Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.

Assists with implementation and execution of all event related Marketing/Real Estate initiatives and promotions.

**Profitability and Budgets**

Ensures department is working within budget and adjusts expenditures according to revenues.

Maintains awareness of current trends in event management and integrates into the operation in a timely manner.

Reviews effectiveness of event operations annually and makes appropriate adjustments.

Works with Director of Food and Beverage and Director of Events in preparing annual departmental budgets.

**Exceptional Customer Service**

Consult with customers in order to determine objectives and requirements for events such as meetings, conferences, weddings and conventions.

Displays leadership in member/guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Maintains customer satisfaction to insure retention and growth of business through referrals and repeat events.

**Leadership**

Leads execution of activities in Event Operations to support the Event Management strategy.

Leads event management/operations meetings.

Works with direct reports to review scheduled events and troubleshoot potential challenges/conflicts.

Attends pre-event meetings to understand group needs, set appropriate expectations and gather critical information to communicate to Banquets Team.

Coordinates the Banquet Operations members of Houseperson Teams.

Works with culinary team to ensure compliance to food handling and sanitation standards.

Works with Human Resources to ensure compliance with all applicable laws and regulations.

Ensures that regular, ongoing communication is happening in all areas of event operations.

**Relationships Management**

Communicates effectively with property departments outside of Event Operations.

Maintains a strong working relationship with members/guests/clients, vendors and competitors.

**Human Resources**

Reviews staffing levels to ensure that guest service and operational needs are met.

Ensures disciplinary procedures and documentation are completed according to HR Standard Operating Procedures.

Works with Human Resources to ensure compliance with all applicable laws and regulations.

Supports continuing education and training for self and staff.

**QUALIFICATIONS/REQUIREMENTS/EXPERIENCE/EDUCATION:**

High school diploma or GED; 4 years of experience in event management, food and beverage, sales and marketing, or related professional area. Or 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years of experience in the event management, food and beverage, sales and marketing, or related professional area.

Working knowledge of all areas of banquet operations including front of the house to back of the house.

Customer service oriented with ability to deal with people at all levels.

Ability to lead and supervise.

Physically able to stand, bend, stoop, and lift repeatedly throughout the day.

Must have a drivers license with a good MVR.

Must be proficient with Microsoft Excel, Word and Office.

Must have experience with point of sale systems and their operation.

**SAFETY RESPONSIBILITIES AND REQUIREMENTS:**

Actively demonstrates, encourages, trains and models safety rules and guidelines in accordance with company, OSHA, EPA, DNR and other state and federal law requirements.

Demonstrates and documents safety training and orientation for all employees. Investigates loss producing incidents and reviews prevention recommendations with all employees.

Takes personal responsibility for safety every day.

**Skills**

**Required**

**Problem Solving** *Advanced* **Interpersonal Skills** *Advanced* **Flexible** *Advanced* **Energetic** *Expert* **Business Awareness** *Advanced* **Creative** *Advanced* **Education**

**Experience**