Director Of Event Production Jobs (NOW HIRING)

Job Location: Hyatt Place Kent Narrows and Marina - Grasonville, MD 21638

Salary Range: $75,000.00 - $80,000.00 Salary

• Medical, Dental and Vision
• Employer Paid Life Insurance
• Other Supplemental Benefits
• Employer Matched 401K
• Hotel Room Discounts across multiple brands
• Enhanced paid vacation, sick time and holiday pay

• Interview, recruit, train, schedule, coach and support Banquet Servers and Housemen, ensuring they perform in accordance with established brand or hotel standards.
• Oversees daily operations of the Banquets division, including moving and setting tables, flipping rooms, creatively setting stations, managing staff, and running events.
• Assist the F&B Director in preparation of forecasts and reports and assist in the development, implementation and monitoring of the budget to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• Be aware of guest satisfaction scores and brand standards and work toward increasing departmental and overall guest satisfaction. Resolve customer complaints and anticipate potential problems by reviewing and monitoring operational issues, business flow and associate performance.
• Complete ownership for the ongoing training requirements in the Banquets division.
• Lead, develop and support associates to ensure they are performing in accordance with established standards and TKo core values.
• Answer inquiries pertaining to hotel policies and services and resolve guests’ complaints and concerns.
• Prepare schedules based upon budget & occupancy, assigning duties to workers and scheduling shifts to cover staffing needs.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline of team members as needed and in accordance with company policy.
• Implement effective controls of food, beverage and labor costs.
• Ensure compliance with health, safety, sanitation and alcohol awareness standards.
• Help ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
• Monitor and contribute to the control of food & beverage inventories.
• Supervise food and beverage service throughout banquet functions to ensure quality service and product quality.
• Assist with the planning, organizing and execution of all banquet functions including, but not limited to, breakfast, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc.
• Greet and welcome client representatives and guests, responding to requests in a timely, friendly and efficient manner.
• Participate in and lead department meetings.
• Process banquet checks accurately and efficiently for payment.
• Ensure guest satisfaction throughout the meal service.
• Serve alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.
• Participate in marketing efforts of restaurants, create menu ideas, survey competition and report food trends, and assist in preparations of specials.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

• Associate or Bachelor’s degree in the hospitality field preferred.
• Two Years working as a Banquet Manager and/or F&B Manager, preferably in a hotel.
• Extensive knowledge of overall F&B operations.
• Micros POS experience preferred.
• Proficient with Microsoft Office.
• Can communicate well with guests.
• Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
• Must be able to provide outstanding customer service to internal and external guests.
• Must have knowledge of departmental operations.
• Must have knowledge of computers and training techniques.
• Maintain a professional appearance and manner at all times.
• Ability to exercise judgment in evaluating situations and in making sound decisions.
• Must have strong interpersonal skills and cordial behavior.
• Work schedule varies and may include working on holidays, weekends and alternate shifts as dictated by business and staffing levels.
• Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, stooping, kneeling or crouching.
• Excellent communication, organization, written and guest relations skills.
• Strong organizational, project management and detail orientation skills, with the ability to multi-task in order to meet a variety of deadlines.
• Strong interpersonal skills and a can-do positive attitude.
• A true desire to satisfy the needs of others in a fast-paced environment.
• Refined verbal and written communication skills.

Job descriptions and responsibilities are subject to change depending on business needs.