Director of Banquets

The Joule Dallas, TX Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas. Overview The Director of Banquets is responsible for coordinating, supervising and directing all aspects of the hotel’s and off site banquet operations, while maintaining a profitable operation and high quality products and service levels. They are expected to share ideas to promote business; reduce associate turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Responsibilities Meet or exceed GSS goals for Banquets and Catering. Display leadership in guest hospitality, exemplify excellent service and guest experience. Exceed budgeted goals (labor and beverage costs). Lead all FOH staff (training, counseling, disciplining, terminating and performance reviews). Inspire and establish a consistent understanding of company core culture. Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards and local, state and Federal liquor laws. Recruit and retain a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Partner with Catering Sales team and Culinary team to ensure that the Banquets & Catering Operations Team is set up for success. Perform internal audits of Banquets & Catering (assess quality of products & services) Monitor labor and beverage cost and highlight any anomalies. Conduct monthly operational supply inventory and assist with month-end processes. Conduct monhtly FOH team 1x1s. Ensure maintenance of 100% Banquets and Catering equipment. Must be able to effectively communicate both verbally and written, with all level of associates and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by associates and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, including wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Qualifications 3-5+ years in banquet/event leadership roles with prior experience as a Assistant Director, or similar in large/“high-volume” or luxury properties. Strong F&B & banquet service standards; knowledge of banquet setups (room layouts, table service styles, service etiquette), cost controls, budgeting, staff supervision & training; safety / health / liquor regulation knowledge. Some roles prefer experience with certain software (MS Office, Event Management Platforms) and ability to coordinate with other hotel departments (culinary, sales, operations). Ability to lead teams, train & motivate staff; excellent communication (verbal & written); strong organizational & multitasking ability; guest service orientation; sometimes experience handling client/vendor relationships. Willingness to work nights, weekends, holidays; able to handle high pressure, last-minute changes.

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