Director of Banquets

Summary : The Banquet Director’s responsibilities include directing and operating the Banquet Department, working closely with all F&B outlets to form a cohesive and successful team, handling financial forecasting for the Banquet department, monitoring financial goals, scheduling for Banquet Department, achieving budgeted goals, hiring, training, and coaching staff and maintaining the standards of St Julien Hotel & Spa.

Essential Job Functions

Supervises Banquet Manager, Captains, Servers, Bartenders, and House Persons in service, room set-ups, clean up, and payroll administration
Organizes Banquet Department with respect to schedules, event orders, group resumes, and banquet checks
Identifies training opportunities; develops action plan to help associates accomplish goals
Handles guest complaints with courtesy and expediency
Monitors budget and finances daily, uses purchase orders, effectively utilizes department checkbook and processes invoices
Ensures the profitability of the Banquet Department and achieves budgeted labor percentage, miscellaneous expenses percentage, departmental turnover percentage
Assists in keeping necessary inventories on equipment, food and beverage items
Maintains Hotel equipment and meeting space in top condition and notify the appropriate department of any needs or repairs
Collaborates with Catering Managers for convention planning, space management, and upselling
Follows St Julien’s Environmental Commitment and disposes of waste and recycling according to standards.
Represents St Julien Hotel & Spa with professionalism and diplomacy at all times
Other duties as requested by supervisor