Director of Banquets

Op-Careers; Bolton Landing (NY); Sur place; USD 81 000 - 99 000; Plein temps

Résumé du poste

Op-Careers is seeking a Director of Banquets to lead all aspects of events planning, service, and presentation for the resort. The role focuses on special event execution, cost management, and F&B quality/safety, working with and supporting the Director of Food & Beverage in their absence.

You will recruit, train, and supervise banquet staff, partner with F&B leaders on guest satisfaction, and drive standards across culinary, stewarding, and purchasing functions while managing schedules and

Qualifications

• High School diploma or equivalent experience.
• 2–3 years of management experience in food & beverage.
• Experience with procurement and inventory control system, process and procedures.
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.
• Excellent writing and verbal communication skills.
• Strong attention to detail and time management skills.

Responsabilités

• Oversee daily banquet event planning and service to meet the resort's monthly goals.
• Recruit, hire, train, schedule, coach, and mentor team members; communicate expectations; monitor contributions.
• Collaborate with F&B leadership on team development and succession planning.
• Lead banquet team to anticipate guest needs for maximum satisfaction.
• Direct preparation, presentation, and timeliness of foods and beverages for all banquets and events.
• Control costs through portion control and quantities produced by the team.
• Ensure adherence to local and national food handling standards.
• Coordinate scheduling and payroll activities with HR and F&B leaders.
• Conduct pre-shift meetings and service audits to ensure guest satisfaction and standards.
• Support goals in Culinary, Stewarding and Purchasing budgets.

Connaissances

F&B management

Staff training

Communication

Scheduling flexibility

Detail orientation

Time management

Formation

Degree in hospitality, business, or related field

Chef/F&B safety certifications

Manager-level food safety certification

Manager-level alcohol safety certification

Description du poste

Director of Banquets, manages and oversees all aspects of the organization's banquets and events planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Director of Banquets leads the operations of the department in conjunction with and in the absence of the Director of Food and Beverage.

Essential Duties & Responsibilities:

• Assists the Director of F&B in overseeing the daily functions of administration and planning of banquets and events to meet the needs of the resort’s monthly goals.
• Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of team members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions.
• Collaborates with F&B leadership on team development, training and succession planning.
• Leads banquets team in anticipating and attending to guests needs to ensure maximum satisfaction
• Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all banquets and events.
• Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by the team.
• Ensure banquets and events strictly and continuously adhere to all local and national standards of food handling,
• Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities.
• Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved.
• Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets.

Basic Qualifications & Skills:

• High School diploma or equivalent experience
• Minimum of 2-3 years management experience in food & beverage
• Experienced with procurement and inventory control system, process and procedures
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.
• Excellent writing and verbal communication skills
• Strong attention to detail and time management skills.

Desired Qualifications:

• Degree in hospitality, business, or related field
• Experience with overall oversight and coordination of training programs for F&B
• Manager-level certification from nationally accredited food safety training program
• Manager-level certification from nationally accredited alcohol awareness & safety training program
• Effective communication and ability to resolve conflict; Proven teamwork

Physical Requirements:

• Able to lift up to 30 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time

Salary Starting at $90,000 annually, BOE