Director of Banquets @ ENT

In this role, you'll oversee all aspects of banquet operations, ensuring adherence to quality, service, and operating standards. From supervising day-to-day activities to coordinating with kitchen staff and vendors, you'll play a pivotal role in ensuring guest satisfaction.

If you're passionate about hospitality and ready to make a lasting impact, apply now and become part of the experience.

Director of Banquet Responsibilities include, but are not limited to:

• Direct all banquet and event operations, ensuring alignment with organizational standards for quality, service, and operational excellence.
• Provide leadership and strategic direction for the banquet department, including staffing plans, operational processes, and service delivery.
• Lead, mentor, and develop banquet managers, supervisors, and service staff to cultivate a high-performance, guest-focused team culture.
• Establish clear objectives and performance expectations while fostering accountability and professional growth across the department.
• Maintain quality, service and operating standards as established by the venue to ensure quality and consistency.
• Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work. Communicate and enforce policies and procedures.
• Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout.
• Meet with Kitchen Staff to review scheduled groups' menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs
• Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt and professional manner. Establish and implement appropriate service recovery guidelines according to in order to ensure total guest satisfaction.
• Review guest check with client after function and obtain signature.
• Maintain procedures to
• (1) ensure the security and proper storage of banquet inventory and equipment,
• (2) ensure the security of monies, credit and financial transactions,
• (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and
• (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted.

Establish par levels for supplies and equipment.

• Control departmental labor and expenses. Provide input into the preparation of the annual departmental operating budget.
• Ensure that equipment is prepared for the following day's work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.
• Ensure the guests' total satisfaction.
• Ensure that our vendors have adequate inventory of supplies and equipment; discuss pricing or service issues and resolve any vendor performance issues, etc.
• Promote teamwork and quality service through daily communication and coordination with other departments.

Banquet Manager Qualifications

• A high school diploma or GED equivalent required, some college preferred.
• Must have at least 3-5 years' experience with advanced banquets and food and beverage operations training and operations, including two years supervisory experience, or an equivalent combination of education and experience.
• Must speak fluent English.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Exceptional time management and organization skills.
• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the brand and the Company.

The Banquet Manager position requires the ability to perform the following:

• Handling, carrying or lifting items weighing up to 75 pounds (tables, chairs, trays, etc.)
• Moving about the function areas.
• Moving about the outlet(s)
• Handling objects, products
• Bending, stooping, standing, and kneeling
• Withstand potential climate temperature changes in assigned work area.