Assistant Director of Banquets

Omni Louisville; Louisville (KY); On-site; USD 80,000 - 100,000; Full time

Job summary

An established industry player in the hospitality sector is seeking an Assistant Director of Banquets to oversee banquet operations and ensure exceptional guest experiences. This leadership role involves supervising staff, coordinating with culinary teams, and maintaining high service standards. The ideal candidate will have a background in banquet service, strong communication skills, and the ability to thrive in a fast-paced environment. Join a vibrant hotel that reflects the rich culture of Louisville, where you can make a significant impact on guest satisfaction and operational excellence.

Qualifications

• 2+ years of previous banquet experience in a hotel setting.
• STAR Certification and ServSafe Food Safety Certification required.

Responsibilities

• Oversees banquet functions and ensures guest satisfaction.
• Coordinates with culinary and service staff for smooth operations.
• Maintains high standards of quality service through effective training.

Skills

Exceptional people skills

Detail-oriented

Excellent communication skills

Ability to perform under stress

Flexibility in schedule

Education

High School Diploma or Equivalent

Some College Preferred

Tools

Synergy

Opera Reports

Computer skills

Job description

Overview

Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city’s rich history and authentic character, the Omni Louisville transforms one of the city’s most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city.

The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blends elements of the city’s heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel’s Speakeasy and bowling alley.

Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers’ coffee, baked bread, and smoked barbeque.

Job Description

The Assistant Director of Banquets oversees the managers, captains, and set up team. They are responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintaining service standards as well as establishing rapport with the Catering and Convention Service team and outside clients. The Assistant Director of Banquets is a leadership role responsible for training associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures. The Assistant Director of Banquets is expected to learn the functions of, and assist in, other outlets of the hotel as necessary during non-peak banquet periods and oversee the Banquets Department when the Director is not present.

Responsibilities

• Represents the management team at functions, liaisons with client contacts to ensure guest satisfaction.
• Determines set-ups in conjunction with Catering team.
• Oversees the billing process of each function to ensure accuracy and that it is posted in the day for the day of the event.
• Assists in other hotel outlets when needed.
• Ensures accurate supply ordering for functions and inventory procedures.
• Coordinates functions with service staff, culinary team, and stewarding team, ensuring guest satisfaction through effective supervision and delegation of functions.
• Coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste.
• Briefs waiters on functions and procedure of service.
• Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
• Maintains the hotel equipment and keeps pars up.
• Maintains records, reports, closing reports and payroll costs.
• Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
• Conscious of business fluctuations, reacts to business volume changes modifying staffing, set up, ordering, and inventory as well as communicating with the culinary department.
• Maximizes profits in his department through effective management techniques keeping in mind guest satisfaction.
• Stays updated on new food and wine trends. Sets the pace and a good example for a successful quality operation.
• Prepares for and conducts departmental meetings, motivating staff daily to exceed client expectations.
• Uses Synergy and Opera Reports to effectively communicate guest concerns to other departments.

Qualifications

• 2 plus years of previous Banquet experience is desirable in hotel setting.
• High School Diploma or Equivalent; Some College Preferred.
• Exceptional people skills preferred.
• Must be detail oriented, have excellent communication skills, and the ability to perform professionally under high levels of stress.
• STAR Certification required.
• ServSafe Food Safety Certification required.
• Computer skills required.
• Ability to work flexible schedule to include weekends and holidays.
• Must be able to carry a full banquet server tray on shoulder.
• Move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance. Stand, walk or sit for an extended period or for an entire work shift. Requires repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift.