Fairmont Dallas
Regional Talent Acquisition Manager, North East and Mid Atlantic, Fairmont Hotels and Resorts
Director of Banquets Company: Fairmont Dallas – 545 guestrooms and suites, 73,000 sq ft of meeting space; located in the Arts District of downtown Dallas. Job Description As Director, Banquets you will provide vision and leadership that fosters an engaged team and ensures quality, efficiency and superior service at each group function. Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards. Direct, implement and maintain a service and leadership philosophy, which serves as a guide to staff to ensure guest satisfaction. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain complete knowledge of: manual system procedures; daily housecount, arrivals/departures, VIPs; scheduled in-house group activities, locations and times; correct maintenance and use of equipment. Maintain complete knowledge of service requirements for each scheduled function: detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation; particular characteristics/descriptions of wines/champagnes ordered; prices of cash function selections; groups’ names and background; type of functions and expected attendance/guarantee numbers; scheduled hours of service; special requests/arrangements; order of service and traffic flow in room; VIPs; payment arrangements. Maintain knowledge of state liquor regulations, particularly prohibitions on service to minors, intoxicated persons and drunk driving. Check storage areas for proper supplies, organization and cleanliness; instruct designated personnel to rectify deficiencies. Establish par levels for supplies and equipment; complete requisitions to replenish shortages or additional items for anticipated business. Requisition linens/skirting for business and assign staff to transport to storage areas. Review sales for previous day and resolve discrepancies with Accounting; track revenue against budget. Retrieve and organize Banquet Event Orders (B.E.O.’s); post function sheets for the next 7 days and note changes as received from Catering. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts; adjust schedules to meet business demands; ensure staff report on schedule and document tardiness or absence; coordinate breaks. Inspect scheduled function areas for cleanliness, condition and proper setup; rectify deficiencies with respective departments. Meet with the Chef and Stewarding to review scheduled group’s menu, guaranteed numbers and equipment requirements; ensure delivery times and special arrangements are aligned. Prepare station assignments and assign sidework to servers; communicate changes as they arise during the shift. Conduct pre-function meetings with servers and review setup and service details. Inspect grooming, attire, table setups, bar setups and buffet layouts for cleanliness and alignment with group requirements and standards; address deficiencies. Set out name/escort cards according to group requirements; organize head table assembly and assist in group entry into the function area. Meet with group coordinator prior to function to confirm arrangements; greet guests on arrival and assist with seating as required. Direct servers on timing of service; communicate additional meal requirements to the Kitchen; monitor staff performance and ensure adherence to standards; provide support as needed. Ensure guest satisfaction and positive guest relations at all times; total charges for the group function and present for payment; adhere to cashiering procedures/policies. Ensure unused food is returned to the Kitchen and that all banquet supplies are stored properly. Qualifications 5 years’ experience as a Banquet Manager, preferably at a 4 or 5 Star/Diamond style Hotel. Food handling certificate and TABC. Certification in CPR. Knowledge of various food service styles and specific room set-up styles. Knowledge of organizing service from B.E.O.’s and staffing guidelines for banquet functions. Fluency in English; basic arithmetic; familiarity with food and beverage cost controls. Ability to upsell; guest relations training; creative ability to decorate food displays. Familiarity with Sales and Marketing tools for Banquets. Additional Information What’s in it for you: Paid time off Medical, Dental and Vision Insurance, 401K Complimentary Shift Meal Employee benefit card with discounted Accor rates worldwide Learning programs through our Academy to sharpen skills CSR activities such as Planet 21 Career development opportunities with national and international promotion opportunities Seniority level
Director Employment type
Full-time Job function
Customer Service Industries
Hospitality Food and Beverage Services Events Services Referrals increase your chances of interviewing at Fairmont Dallas by 2x Get notified about new Banquet Director jobs in Dallas, TX.
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Director of Banquets Company: Fairmont Dallas – 545 guestrooms and suites, 73,000 sq ft of meeting space; located in the Arts District of downtown Dallas. Job Description As Director, Banquets you will provide vision and leadership that fosters an engaged team and ensures quality, efficiency and superior service at each group function. Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards. Direct, implement and maintain a service and leadership philosophy, which serves as a guide to staff to ensure guest satisfaction. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain complete knowledge of: manual system procedures; daily housecount, arrivals/departures, VIPs; scheduled in-house group activities, locations and times; correct maintenance and use of equipment. Maintain complete knowledge of service requirements for each scheduled function: detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation; particular characteristics/descriptions of wines/champagnes ordered; prices of cash function selections; groups’ names and background; type of functions and expected attendance/guarantee numbers; scheduled hours of service; special requests/arrangements; order of service and traffic flow in room; VIPs; payment arrangements. Maintain knowledge of state liquor regulations, particularly prohibitions on service to minors, intoxicated persons and drunk driving. Check storage areas for proper supplies, organization and cleanliness; instruct designated personnel to rectify deficiencies. Establish par levels for supplies and equipment; complete requisitions to replenish shortages or additional items for anticipated business. Requisition linens/skirting for business and assign staff to transport to storage areas. Review sales for previous day and resolve discrepancies with Accounting; track revenue against budget. Retrieve and organize Banquet Event Orders (B.E.O.’s); post function sheets for the next 7 days and note changes as received from Catering. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts; adjust schedules to meet business demands; ensure staff report on schedule and document tardiness or absence; coordinate breaks. Inspect scheduled function areas for cleanliness, condition and proper setup; rectify deficiencies with respective departments. Meet with the Chef and Stewarding to review scheduled group’s menu, guaranteed numbers and equipment requirements; ensure delivery times and special arrangements are aligned. Prepare station assignments and assign sidework to servers; communicate changes as they arise during the shift. Conduct pre-function meetings with servers and review setup and service details. Inspect grooming, attire, table setups, bar setups and buffet layouts for cleanliness and alignment with group requirements and standards; address deficiencies. Set out name/escort cards according to group requirements; organize head table assembly and assist in group entry into the function area. Meet with group coordinator prior to function to confirm arrangements; greet guests on arrival and assist with seating as required. Direct servers on timing of service; communicate additional meal requirements to the Kitchen; monitor staff performance and ensure adherence to standards; provide support as needed. Ensure guest satisfaction and positive guest relations at all times; total charges for the group function and present for payment; adhere to cashiering procedures/policies. Ensure unused food is returned to the Kitchen and that all banquet supplies are stored properly. Qualifications 5 years’ experience as a Banquet Manager, preferably at a 4 or 5 Star/Diamond style Hotel. Food handling certificate and TABC. Certification in CPR. Knowledge of various food service styles and specific room set-up styles. Knowledge of organizing service from B.E.O.’s and staffing guidelines for banquet functions. Fluency in English; basic arithmetic; familiarity with food and beverage cost controls. Ability to upsell; guest relations training; creative ability to decorate food displays. Familiarity with Sales and Marketing tools for Banquets. Additional Information What’s in it for you: Paid time off Medical, Dental and Vision Insurance, 401K Complimentary Shift Meal Employee benefit card with discounted Accor rates worldwide Learning programs through our Academy to sharpen skills CSR activities such as Planet 21 Career development opportunities with national and international promotion opportunities Seniority level
Director Employment type
Full-time Job function
Customer Service Industries
Hospitality Food and Beverage Services Events Services Referrals increase your chances of interviewing at Fairmont Dallas by 2x Get notified about new Banquet Director jobs in Dallas, TX.
#J-18808-Ljbffr