Rebel Hotel Company
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Director of Banquet
role at
Rebel Hotel Company .
The Director of Banquets is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The Director of Banquet oversees all aspects of a banquet or event, including set‑up, serving, and cleanup. Director of Banquet is in charge of hiring, training, coaching, disciplining and reviewing banquet staff.
Job Duties & Functions
Approach all encounters with guests and employees in a friendly, service oriented manner
Maintain regular attendance in compliance with company standards, as required by scheduling which will vary according to the needs of the hotel
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards)
Comply at all times with company standards and regulations to encourage safe and efficient hotel operations
Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR & First Aid
Prepare schedules and wage progress reports for all Banquet employees
Prepare payroll & tip distribution for the Banquet department
Assist as necessary in the set‑up, service and breakdown of banquet functions
Coordinate all banquet related food and beverage requirements with the appropriate department(s)
Keep kitchen informed of accurate counts for plating
Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager
Review menu/service with Catering Manager and Food Production Manager/Assistant
Maintain up to date details on banquet functions and communicate to supervisors
Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores
Respond to guests’ requests as needed
Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions
Notify the Banquets Director and/or F&B Manager of all materials and equipment that require ordering or need to be replaced
Requisition liquor, etc. for banquet bars
Responsible for safety, sanitation, and cleanliness of service areas
Responsible for loss prevention programs among service employees
Attend Weekly Food & Beverage Meeting to ensure proper communication between departments
Participate in required M.O.D. coverage as scheduled
Conduct menu classes as necessary to develop staff
Attend daily BEO meeting
Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments
Ensure that pre‑meal meetings are conducted for all functions
Control and audit alcoholic and non‑alcoholic beverages
Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis
Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel
Assist Banquets Director and Catering Manager with special promotions or changes
Responsible for control and maintenance of all service equipment. Write service requests as necessary
Cross train as necessary as a manager/supervisor in other F&B Outlets
Assist audio/visual company, as necessary
Be familiar with the operation of the P.O.S. system
Correct hazards and notify the General Manager, Director of Food & Beverage, or Banquets Director
Submit order of all supplies (candles, note pads, pens, uniforms) to General Manager or Banquets Director for approval and maintain inventory levels
Handle items for “Lost and Found” according to the standards
Other duties as requested by Banquets Director or General Manager
Access to back of house areas of the hotel and sensitive information
Demonstrated ability to handle cash, prepare and deposit cash drops, secure and balance bank
Interact and occasionally have unsupervised contact with guests and/or colleagues
Access and control to sensitive areas in the hotel premises, including Master Keys and/or guestrooms, Storage/Liquor Room, and secured file cabinets
Drive safely on behalf of the company for business reasons
Maintain a high level of trust and responsibility
Represent the company with certain level of reputation and good character as well as exercise sound judgement
Seniority level
Director
Employment type
Full-time
Job function
Management and Manufacturing
Hospitality
Referrals increase your chances of interviewing at Rebel Hotel Company by 2x
Get notified about new Banquet Director jobs in
Washington, DC .
#J-18808-Ljbffr
Director of Banquet
role at
Rebel Hotel Company .
The Director of Banquets is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The Director of Banquet oversees all aspects of a banquet or event, including set‑up, serving, and cleanup. Director of Banquet is in charge of hiring, training, coaching, disciplining and reviewing banquet staff.
Job Duties & Functions
Approach all encounters with guests and employees in a friendly, service oriented manner
Maintain regular attendance in compliance with company standards, as required by scheduling which will vary according to the needs of the hotel
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards)
Comply at all times with company standards and regulations to encourage safe and efficient hotel operations
Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR & First Aid
Prepare schedules and wage progress reports for all Banquet employees
Prepare payroll & tip distribution for the Banquet department
Assist as necessary in the set‑up, service and breakdown of banquet functions
Coordinate all banquet related food and beverage requirements with the appropriate department(s)
Keep kitchen informed of accurate counts for plating
Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager
Review menu/service with Catering Manager and Food Production Manager/Assistant
Maintain up to date details on banquet functions and communicate to supervisors
Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores
Respond to guests’ requests as needed
Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions
Notify the Banquets Director and/or F&B Manager of all materials and equipment that require ordering or need to be replaced
Requisition liquor, etc. for banquet bars
Responsible for safety, sanitation, and cleanliness of service areas
Responsible for loss prevention programs among service employees
Attend Weekly Food & Beverage Meeting to ensure proper communication between departments
Participate in required M.O.D. coverage as scheduled
Conduct menu classes as necessary to develop staff
Attend daily BEO meeting
Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments
Ensure that pre‑meal meetings are conducted for all functions
Control and audit alcoholic and non‑alcoholic beverages
Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis
Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel
Assist Banquets Director and Catering Manager with special promotions or changes
Responsible for control and maintenance of all service equipment. Write service requests as necessary
Cross train as necessary as a manager/supervisor in other F&B Outlets
Assist audio/visual company, as necessary
Be familiar with the operation of the P.O.S. system
Correct hazards and notify the General Manager, Director of Food & Beverage, or Banquets Director
Submit order of all supplies (candles, note pads, pens, uniforms) to General Manager or Banquets Director for approval and maintain inventory levels
Handle items for “Lost and Found” according to the standards
Other duties as requested by Banquets Director or General Manager
Access to back of house areas of the hotel and sensitive information
Demonstrated ability to handle cash, prepare and deposit cash drops, secure and balance bank
Interact and occasionally have unsupervised contact with guests and/or colleagues
Access and control to sensitive areas in the hotel premises, including Master Keys and/or guestrooms, Storage/Liquor Room, and secured file cabinets
Drive safely on behalf of the company for business reasons
Maintain a high level of trust and responsibility
Represent the company with certain level of reputation and good character as well as exercise sound judgement
Seniority level
Director
Employment type
Full-time
Job function
Management and Manufacturing
Hospitality
Referrals increase your chances of interviewing at Rebel Hotel Company by 2x
Get notified about new Banquet Director jobs in
Washington, DC .
#J-18808-Ljbffr