Director of Banquets - Nashville, United States - Turnberry Associates

Description

** Director of Banquets**

**Job Category****:** Banquets **Requisition Number****:** DIREC04752 Showing 1 location **Job Details**

**Description**

**About the JW Marriott Nashville :**

The first-to-market JW Marriott property includes 533 guestrooms, inclusive of 37 suites, along with a broad array of amenities. The 33-story hotel features 50,000 square feet of indoor function space, an expansive 10,000 square-foot outdoor pool and lounging deck overlooking the city skyline, as well as a 15,000 square foot event lawn.

Owned and operated by Turnberry, the JW Marriott Nashville is located at 201 8th Ave. South, Nashville, TN. To learn more, visit the official JW Marriott Nashville website at or follow the hotel on social media via , and .

**General Summary of Duties :**

The Director of Banquets will report to the Assistant Director of Food and Beverage and is responsible for managing all event services and banquet staff on a daily basis. The core area of responsibility is the Banquets Team, including the Assistant Director of Banquets, Banquet Manager, Banquet Captains, Setup Supervisors, Servers, and Setup Team. Position ensures the highest level of service throughout the event phase. In addition, this individual will have operational and financial responsibility for the overall banquet operation.

Examples of Duties (includes but is not limited to the following) :

**Managing Event Management Operations**

Work with the Assistant Director of Food & Beverage to develop and implement the business plan and long term strategies for event operations

Control banquet liquor cost, secure beverage, maintain accuracy of banquet beverage consumption reports, conduct monthly beverage inventory

Create and present promotional/enhancement and upsell strategies to Assistant Director of Food & Beverage to impact need/seasonal periods

Review banquet event orders; communicate with Director of Event Management and Banquet Chef

Establish and monitor measurable goals for the department

Oversee the execution of event logistics for all events

Oversee 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

Communicate and execute departmental and property emergency procedures and ensures staff are trained in safety procedures

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

Lead execution of activities in Event Operations to support the Event Management strategy

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

Responsible for timeliness/efficient service of all meetings/ social events which meet or exceed company standards

Prepare reports, detailing the function and comments from meeting planner(s)

Attend operations meetings (i.e. P&L, GSS, Resume)

Conduct pre-shift meetings

Maintain compliance with all health and safety regulations at all times

Investigate and resolve customer complaints regarding food quality, service, or accommodations

**Managing Profitability and Budgets**

Manage forecasting and oversee P&L analysis

Manage labor controls and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control

Ensure department is working within budget and adjusts expenditures according to revenues

Review effectiveness of event operations annually and make appropriate adjustments

Prepare the payroll and gratuity reports as required

**Supervisory Functions**

Ensure that the Banquets department provides exceptional customer service

Manage the selection, training, leading, motivating, and coaching all Internal Guests within the Banquet Department to ensure that established cultural and core standards are met

Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations

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

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

Attend pre-event meetings to understand group needs, set appropriate expectations and gather critical information to communicate to Event Operations Team

Responsible for preparing assignments, supervising service and setup staff, ensuring the function is set correctly, training and retraining banquet staff

Assign work and monitor the performance of scheduled banquet staff

Supervise the set-up of function rooms to include placement of linens, silver, china, and glassware

Visually inspect all scheduled function area/ rooms, table set ups, bar set ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, proper layout and correct inventory

Supervise clean-up of function room and proper breakdown and storage of equipment.

Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to a hotel standards

Assist other departments during high business volumes

**Perform additional duties and projects as assigned**

Position Requirements:

Minimum of seven (7) years experience in luxury hotel Food & Beverage management experience including hotel event management

Five (5) or more years experience in the management of Banquet operations of a large property, over 80,000 square feet of meeting space and / or 500 rooms or greater

Strong familiarization with food and beverage financial systems and cost controls

Strong customer service experience, interpersonal, and communication skills

Strong analytical, decision-making and problem- solving skills

Extensive wine knowledge

Knowledge of food and cooking methods

Ability to multi-task and work in a fast-paced, dynamic environment

Ability to be flexible, adaptable and responsive to change

Proficient in Microsoft Word, Excel, etc.

Must have working knowledge of point of sale systems

Ability to speak, read, write and understand English

Professional demeanor appropriate for a luxury environment

Education :

Bachelors Degree in Hospitality Management preferred

Typical Physical / Mental Demands :

Must be able to stand, walk, sit for prolonged periods of time

Must be able to bend, stoop, crouch

Must use hands to reach, grasp, handle, pull and push

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