Director of Banquets - Los Angeles, United States - The Hollywood Roosevelt

The Hollywood Roosevelt
The Hollywood Roosevelt
Verified Company
Los Angeles, United States

3 weeks ago

Mark Lane

Posted by:

Mark Lane

beBee recruiter
Description

Position Title:
Director of Banquets and Catering


Department:
Sales and Marketing


Pay Rate:
$115,000 - $120,000


Commission Rate:2%


About The Hollywood Roosevelt


Dating back to the Golden Era and located on the Hollywood Walk of Fame, The Hollywood Roosevelt is an iconic hotel that reflects classic Hollywood in every sense.

Built in 1927, the hotel has played host to stars like Marilyn Monroe, Charlie Chaplin, and Clark Gable.

Hollywood Roosevelt is a full-service lifestyle hotel providing guests a glimpse at Hollywood's storied past and offering travelers an experience of Hollywood that is authentic to its history and legacy.

Experience our modern interpretation of a Hollywood original.


Position Summary


The Director of Banquets and Catering oversees all aspects of banquet and catering operations within the organization, ensuring exceptional service delivery, profitability, and client satisfaction.

This role requires strong leadership, strategic planning, and operational management skills to coordinate events ranging from intimate gatherings to large-scale functions.


Responsibilities:


  • Leadership and Management_
  • Provide leadership and direction to the banquet and catering team, fostering a positive work environment and ensuring staff are trained and motivated to deliver exceptional service.
  • Develop and implement strategies to achieve revenue targets, optimize operational efficiency, and enhance customer satisfaction.
  • Oversee recruitment, training, performance management, and scheduling of banquet and catering staff.
  • Develop team goals that are fully aligned with the company goals.
  • Ensure the team delivers the highest standard of departmental, cross departmental and cross foundation teamwork and customer service
  • Event Planning and Execution_
  • Collaborate with clients to understand their event requirements and preferences, providing guidance and recommendations to ensure successful outcomes.
  • Plan and execute banquet and catering events, including menu selection, room setup, staffing, and logistics coordination.
  • Ensure events are executed flawlessly, meeting quality standards, timelines, and budgetary constraints.
  • Coordinate with banquet and culinary departments with detailed event orders.
  • Financial Management_
  • Develop and manage banquet and catering budgets, monitoring expenses, and revenue performance to maximize profitability.
  • Implement pricing strategies and costcontrol measures to optimize margins while delivering value to clients.
  • Analyze financial reports and key performance indicators to identify opportunities for improvement and drive business growth.
  • Sales and Marketing_
  • Drive sales and revenue growth through proactive marketing initiatives, client relationship management, and strategic business development efforts.
  • Collaborate with the sales and marketing team to develop promotional campaigns, pricing strategies, and marketing materials to attract new and retain existing clients.
  • Attend industry events, trade shows, and networking functions to promote the banquet and catering services and generate leads.
  • Quality Assurance and Compliance_
  • Ensure adherence to health, safety, and sanitation regulations in all banquet and catering operations.
  • Maintain high standards of service quality, cleanliness, and presentation to enhance the overall guest experience.
  • Conduct regular inspections and audits to uphold brand standards and address any issues or concerns promptly.
  • Client Relationship Management_
  • Build and maintain strong relationships with clients, understanding their needs, preferences, and feedback to continuously improve service delivery.
  • Address client inquiries, concerns, and complaints in a timely and professional manner, resolving issues to ensure customer satisfaction and loyalty.
  • Seek opportunities for upselling and crossselling additional services to enhance the value proposition for clients.
  • Other duties as assigned.

Education and Work Experience

  • 46 years of experience in banquets, catering or sales management capacity
  • Previous hospitality industry experience preferred

Certificates and Licenses

  • ServSafe Manager Certification

Physical Demands


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


While performing the duties of this job, the employee is required to stand, sit, or walk for an extended period of time.

The employee may frequently be required to stoop, kneel, and crouch for duration of shift (eight hours or longer).

The employee will need to use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl.

The employee must frequently lift and/or move and/or push up to 50 pounds without assistance.


Qualifications
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