Director of Banquets

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This is a full-time on-site role for a Director of Banquets located at Hotel Commonwealth in Boston. The Director of Banquets will be responsible for overseeing all banquet operations and room service operations, ensuring smooth service, and maintaining high levels of customer satisfaction. Duties include supervising staff, coordinating with clients, managing budgets, and ensuring high-quality food and beverage service. The Director will also work closely with other departments to ensure a seamless guest experience. The Director of Banquets will report to the Director of Food and Beverage.

RESPONSIBILITIES

·Supervise the daily operations of banquets and room service to ensure compliance with SOPs, , safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.

·Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.

·Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.

·Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.

·Monitor and control the maintenance/sanitation of the banquet and room service areas and equipment to protect the assets and ensure quality service.

·Analyze banquet event orders, read BEO and know how to complete a set-up.

·Set tables in assigned area correctly and uniformly.

·Communicate effectively with customers, managers and employees to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.

·Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.

·Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.

·Monitor and control banquet and room service budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.

KNOWLEDGE/SKILLS

·Advanced knowledge of the principles and practices within catering and food and beverage.

·Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.

·Requires ability to investigate and analyze current activites and/or information involving readily available data and indicating logical conclusions and recommendations.

·Excellent hearing necessary for verbal interaction with guests and associates.

·Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates.

·Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.

·Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.

·Mobility -ability to service clients on a moments notice

·Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).

EXPERIENCE

Five years experience in a related position.

BENEFITS

• (3) Weeks of Paid Vacation
• Health and Dental Insurance

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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