Compass Group
DIRECTOR OF BANQUETS - RELOCATION PROVIDED
Compass Group, Ridgefield, Washington, United States, 98642
Director Of Banquets
The Director of Banquets is responsible for the overall management and execution of all banquet/catering events, ensuring exceptional guest experiences and maximizing revenue opportunities. This role involves overseeing all aspects of event planning, coordination, and execution, including staff management, client relations, menu development, and financial performance. The Director of Banquets leads a team to deliver high-quality service, maintain operational efficiency, and uphold the standards of the establishment. *Relocation assistance is available for qualified candidates. Key Responsibilities: Event Management and Coordination: Coordinate and oversee all internal and external catering events, including but not limited to weddings, corporate meetings, conferences, and social gatherings. Work closely with clients to understand their event needs, preferences, and expectations, ensuring all details are accurately documented and communicated. Develop detailed event plans, including timelines, floor plans, setup requirements, and service flow. Ensure seamless execution of events, troubleshooting any issues that may arise and proactively addressing client needs. Conduct pre-event meetings with staff to review event details, assignments, and service standards. Conduct post-event evaluations to gather client feedback and identify areas for improvement. Menu Development and Food Service: Collaborate with the culinary team to develop and customize menus that meet client needs and preferences, while considering budgetary constraints and dietary requirements. Oversee food preparation, service, and cleanup, ensuring the highest standards of quality, presentation, and hygiene are maintained. Ensure proper handling, storage, and transportation of food and beverage items in accordance with health and safety regulations. Manage food and beverage costs effectively, minimizing waste and maximizing profitability. Staff Management and Development: Hire, train, schedule, and supervise catering staff, including banquet managers, servers, bartenders, and support personnel. Actively involved in the development of existing catering staff in-service techniques, menu presentation, policies, and procedures. Provide ongoing coaching, feedback, and performance evaluations to staff members. Foster a positive and collaborative work environment, promoting teamwork and professional development. Ensure staff adherence to all company policies, procedures, and service standards. Financial Management: Develop and manage the banquet budget, including revenue projections, expense control, and profitability targets. Monitor labor costs, food costs, and other expenses to ensure efficient and cost-effective operations. Prepare and analyze financial reports, identifying trends and opportunities for improvement. Ensure accurate billing and invoicing for all banquet events. Operational Oversight: Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events Resourcing temporary help and equipment experience Preferred Qualifications:
Bachelor's Degree is required in Hospitality or Culinary Arts. Minimum of 5 years of experience in the hospitality industry, including 2 years in management (preferably Catering Management) is required. Proven track record of successfully planning and executing a wide range of banquet events. Strong leadership, communication, and interpersonal skills. Excellent organizational, time-management, and problem-solving abilities. Ability to work under pressure and meet deadlines in a fast-paced environment. Knowledge of food and beverage operations, including menu planning, service standards, and cost control. Proficiency in event management software and Microsoft Office Suite. Certification in food safety and sanitation (e.g., ServSafe) is a plus. Flexibility to work evenings, weekends, and holidays as required. Additional Desirable Qualifications: Schedule flexibility to meet the demands of the event schedule. Previous experience in a high-end hotel or casino environment. Demonstrated ability to manage banquet operations in a high-volume setting. A proactive and hands-on approach to management. Ability to work in a fast-paced environment with varying temperatures. Success Factors: Guest Focus: Creates an environment in which exceeding guest expectations is a primary objective. Leadership: Ability to influence and motivate associates to achieve desired results. Communication: Ability to clearly and concisely present information verbally and in writing. Financial Acumen: Understands and utilizes financial information to manage operations effectively and maximize profitability. Problem Solving: Ability to identify and resolve problems efficiently and effectively. Adaptability: Ability to adjust to changing priorities and handle multiple tasks simultaneously. Apply to Eurest today!
The Director of Banquets is responsible for the overall management and execution of all banquet/catering events, ensuring exceptional guest experiences and maximizing revenue opportunities. This role involves overseeing all aspects of event planning, coordination, and execution, including staff management, client relations, menu development, and financial performance. The Director of Banquets leads a team to deliver high-quality service, maintain operational efficiency, and uphold the standards of the establishment. *Relocation assistance is available for qualified candidates. Key Responsibilities: Event Management and Coordination: Coordinate and oversee all internal and external catering events, including but not limited to weddings, corporate meetings, conferences, and social gatherings. Work closely with clients to understand their event needs, preferences, and expectations, ensuring all details are accurately documented and communicated. Develop detailed event plans, including timelines, floor plans, setup requirements, and service flow. Ensure seamless execution of events, troubleshooting any issues that may arise and proactively addressing client needs. Conduct pre-event meetings with staff to review event details, assignments, and service standards. Conduct post-event evaluations to gather client feedback and identify areas for improvement. Menu Development and Food Service: Collaborate with the culinary team to develop and customize menus that meet client needs and preferences, while considering budgetary constraints and dietary requirements. Oversee food preparation, service, and cleanup, ensuring the highest standards of quality, presentation, and hygiene are maintained. Ensure proper handling, storage, and transportation of food and beverage items in accordance with health and safety regulations. Manage food and beverage costs effectively, minimizing waste and maximizing profitability. Staff Management and Development: Hire, train, schedule, and supervise catering staff, including banquet managers, servers, bartenders, and support personnel. Actively involved in the development of existing catering staff in-service techniques, menu presentation, policies, and procedures. Provide ongoing coaching, feedback, and performance evaluations to staff members. Foster a positive and collaborative work environment, promoting teamwork and professional development. Ensure staff adherence to all company policies, procedures, and service standards. Financial Management: Develop and manage the banquet budget, including revenue projections, expense control, and profitability targets. Monitor labor costs, food costs, and other expenses to ensure efficient and cost-effective operations. Prepare and analyze financial reports, identifying trends and opportunities for improvement. Ensure accurate billing and invoicing for all banquet events. Operational Oversight: Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events Resourcing temporary help and equipment experience Preferred Qualifications:
Bachelor's Degree is required in Hospitality or Culinary Arts. Minimum of 5 years of experience in the hospitality industry, including 2 years in management (preferably Catering Management) is required. Proven track record of successfully planning and executing a wide range of banquet events. Strong leadership, communication, and interpersonal skills. Excellent organizational, time-management, and problem-solving abilities. Ability to work under pressure and meet deadlines in a fast-paced environment. Knowledge of food and beverage operations, including menu planning, service standards, and cost control. Proficiency in event management software and Microsoft Office Suite. Certification in food safety and sanitation (e.g., ServSafe) is a plus. Flexibility to work evenings, weekends, and holidays as required. Additional Desirable Qualifications: Schedule flexibility to meet the demands of the event schedule. Previous experience in a high-end hotel or casino environment. Demonstrated ability to manage banquet operations in a high-volume setting. A proactive and hands-on approach to management. Ability to work in a fast-paced environment with varying temperatures. Success Factors: Guest Focus: Creates an environment in which exceeding guest expectations is a primary objective. Leadership: Ability to influence and motivate associates to achieve desired results. Communication: Ability to clearly and concisely present information verbally and in writing. Financial Acumen: Understands and utilizes financial information to manage operations effectively and maximize profitability. Problem Solving: Ability to identify and resolve problems efficiently and effectively. Adaptability: Ability to adjust to changing priorities and handle multiple tasks simultaneously. Apply to Eurest today!