Director of Banquets

SUMMARY

The Director of Banquets is responsible for planning, organizing, supervising, and coordinating the activities of the banquet department to ensure optimum performance, exceptional guest service and maximum profitability of all functions.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Maintain a commitment to customer service and guest satisfaction
• Lead and supervises the banquet team
• Ensure physical atmosphere and cleanliness of the meeting space, including inspecting furniture, fixtures and equipment
• Take initiative to develop and execute new events
• Conduct monthly staff meetings to include ongoing training and safety classes
• Responsible for daily report input and log book entries
• Enforce high standards of hygiene and sanitation within the department
• Track payroll and revenue daily
• Ensure the security of monies, credit and financial transactions
• Work with Assistant Director of Food and Beverage to establish par levels for supplies and equipment
• Supervise the performance, attendance, attitudes, appearance, and conduct of team
• Manage timely completion of performance appraisals
• Monitor time punches in payroll processing system, ensuring accurate payroll for all associates
• Monitor and maintains the banquet departments’ systems and equipment to ensure their optimum performance
• Provide prompt follow-up to all guest concerns
• Assist the Assistant Director of Food and Beverage with the design and implementation of training programs
• Empower team to exceed service standards
• Instill a calm, organized approach in all stressful situations
• Work with HR to recruit and hire staff
• Complete all proper new hire and termination paperwork
• Order all necessary office supplies and ensures proper stocking levels
• Maintain a safe and pleasant work environment
• Ensure cleanliness of the banquet departments’ storage rooms
• Promote high associate morale
• Recommend discipline and/or termination when appropriate of team members
• Take a proactive approach to coaching and counseling
• Attend appropriate resort, division and department meetings
• Resolve guest issues promptly and with great care and effectiveness
• Maintain a strong knowledge of hospitality trends, especially food & beverage
• Provide general resort information for guests
• Utilize labor management tools to schedule and control labor costs
• Offer warm and sincere welcome/farewell for all guests of Oglebay Resort including use of guest name and good eye contact with each guest
• Maintain an up to date working knowledge of all resort amenities as well as any special events
• Interact with resort staff in a professional manner, assisting other departments with necessary information
• Always maintain a professional demeanor and attitude
• Communicate all pertinent information to the banquet team
• Maintain constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons); reports any/all safety incidents to maintenance
• Ensure proper handling, cleaning and sanitation of equipment, china, glass and silver
• Maintain a professional appearance; follows all Oglebay Resort dress code standards
• Remain alert, courteous and helpful to the guests and colleagues at all time
• Posses excellent computer skills and strong working knowledge of Microsoft Office programs
• Able to work in a fast paced environment, display excellent leadership skills while being a positive example for staff
• Complete appropriate trainings listed on the human resources Training Matrix
• Adhere to Wheeling Park Commission’s safety rules and policy; refer any and all safety concerns to department manager, safety committee, or human resources
• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees

SUPERVISORY RESPONSIBILITIES

Manages five subordinate supervisors who supervise 20+ employees in the Food & Beverage Banquet department. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises 20+ non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Fourth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. At least three years supervisory food and beverage experience preferred.