Loews Hotels & Co
Overview
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Director of Banquets
role at
Loews Hotels & Co . Loews Kansas City is a new hotel featuring 800 guest rooms, 60,000 square feet of meeting and function space, a sky bridge to the Kansas City Convention Center, and multiple dining outlets. This role focuses on the leadership of the banquet department and delivery of superior banquet experiences for groups and events. Responsibilities
Maintains banquet department staffing levels to provide for optimal performance Develops/approves all banquet department schedules, forecasts and budgets Establishes and administers all departmental guidelines, policies and procedures Ensures smooth, efficient, cost-effective operation of all banquet food service functions, including labor management, equipment inventory control, proper preparation of banquet checks Oversees supervisory activities such as coordination of set-up, delivery of service, quality of food, preparation and presentation of banquet checks, and tear down operations Approves all department storeroom/purchase requisitions to keep costs within forecasted budgets Reviews/maintains daily payroll records, ensures labor costs conform to guidelines Maintains banquet server gratuity information and transmits to payroll Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standards Follows New Hire Training and Star Service Competency program Evaluates employee performance and identifies training needs and advancement opportunities Coaches and retrains personnel to ensure high performance Establishes par levels for banquet equipment and supplies to support forecasted activities Oversees security and maintenance of all banquet equipment and supplies Attends BEO and hotel meetings to stay informed on activities and communicate with other departments Communicates daily with Banquet Chef and Captain about daily activities and upcoming events Verifies banquet cover counts, prepares and presents banquet checks, and forwards documentation to the accounting team Responds to guest complaints/comments professionally Conducts departmental meetings to keep banquet staff informed Evaluates guest needs and market trends to recommend service and operational changes for guest and employee satisfaction and financial performance Other duties as assigned General
Promotes and applies teamwork at all times Notifies appropriate individuals of problems or unusual matters of significance Is polite, friendly, and helpful to guests, management and colleagues Executes emergency procedures per hotel standards Complies with safety regulations and hotel policies Attends meetings and training sessions Maintains cleanliness and condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Adheres to hotel uniform and grooming standards Qualifications
Thorough knowledge of administration and operation of banquet food service Five to seven years of progressive management experience in large upscale hotel or convention center banquet operations Certifications such as Certified Food Manager, TIPS or equivalent Ability to develop and maintain effective operating and control processes for maximum efficiency and guest satisfaction Effective management, leadership, organizational and communication skills Ability to work a flexible schedule including weekends and holidays Seniority level
Director Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
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Join to apply for the
Director of Banquets
role at
Loews Hotels & Co . Loews Kansas City is a new hotel featuring 800 guest rooms, 60,000 square feet of meeting and function space, a sky bridge to the Kansas City Convention Center, and multiple dining outlets. This role focuses on the leadership of the banquet department and delivery of superior banquet experiences for groups and events. Responsibilities
Maintains banquet department staffing levels to provide for optimal performance Develops/approves all banquet department schedules, forecasts and budgets Establishes and administers all departmental guidelines, policies and procedures Ensures smooth, efficient, cost-effective operation of all banquet food service functions, including labor management, equipment inventory control, proper preparation of banquet checks Oversees supervisory activities such as coordination of set-up, delivery of service, quality of food, preparation and presentation of banquet checks, and tear down operations Approves all department storeroom/purchase requisitions to keep costs within forecasted budgets Reviews/maintains daily payroll records, ensures labor costs conform to guidelines Maintains banquet server gratuity information and transmits to payroll Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standards Follows New Hire Training and Star Service Competency program Evaluates employee performance and identifies training needs and advancement opportunities Coaches and retrains personnel to ensure high performance Establishes par levels for banquet equipment and supplies to support forecasted activities Oversees security and maintenance of all banquet equipment and supplies Attends BEO and hotel meetings to stay informed on activities and communicate with other departments Communicates daily with Banquet Chef and Captain about daily activities and upcoming events Verifies banquet cover counts, prepares and presents banquet checks, and forwards documentation to the accounting team Responds to guest complaints/comments professionally Conducts departmental meetings to keep banquet staff informed Evaluates guest needs and market trends to recommend service and operational changes for guest and employee satisfaction and financial performance Other duties as assigned General
Promotes and applies teamwork at all times Notifies appropriate individuals of problems or unusual matters of significance Is polite, friendly, and helpful to guests, management and colleagues Executes emergency procedures per hotel standards Complies with safety regulations and hotel policies Attends meetings and training sessions Maintains cleanliness and condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Adheres to hotel uniform and grooming standards Qualifications
Thorough knowledge of administration and operation of banquet food service Five to seven years of progressive management experience in large upscale hotel or convention center banquet operations Certifications such as Certified Food Manager, TIPS or equivalent Ability to develop and maintain effective operating and control processes for maximum efficiency and guest satisfaction Effective management, leadership, organizational and communication skills Ability to work a flexible schedule including weekends and holidays Seniority level
Director Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
#J-18808-Ljbffr