Job Description

POSITION OBJECTIVE

The Assistant Director of Banquets is responsible for the execution of daily operations for the Banquets Department. The Assistant Director of Banquets will effectively monitor the day-to-day operation of the Banquet Department, including providing support and feedback to banquet employees to ensure effective operations. When banquet events are not taking place, the Assistant Director of Banquets will lend support to other Food & Beverage outlets. This position reports to the Banquet Director.

ESSENTIAL JOB FUNCTIONS

• Review all written communication, i.e., resumes, daily/weekly, and BEOs to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Communicate all changes within the Banquet Department and makes adjustments according to the above items. Communicate information to the kitchen and other supportive departments prior to and during events
• Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand
• Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another
• Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation
• Responsible for the development and implementation of a training plan to ensure a high- quality presentation and level of customer service within the banquet service/function service staff
• Must be willing to work in all Food & Beverage outlets, as needed – when Banquet events are not taking place
• Manage, in conjunction with the Steward Department, the inventory, control and breakage/loss reduction of china, glass and silver
• Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests
• Maintain a high level of service by constantly training and coaching all direct reports and staff
• Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery
• Responsible for monthly scheduling and payroll for the Banquet Department
• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel:
• Participate in inventories of china, glassware, silverware, and linen as necessary
• Maintain solid and open communications with all hotel operating departments
• Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations
• Maintain up-to-date information on programs, food and beverage events
• Attend all department and hotel meetings as necessary
• Supervise support staff and provide ongoing training and support as necessary
• Maintain accurate par levels and inventory of supplies and equipment within the department

EDUCATION/EXPERIENCE

• High School Diploma; preferably college degree
• Previous experience in a Banquet operation, preferably in a supervisory role
• Previous experience in a guest facing Food & Beverage service role also preferred

REQUIREMENTS

• Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.
• Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer
• Must have exceptional food and beverage knowledge and pricing
• Ability to work productively with little supervision
• Ability to manage time effectively
• Ability to actively listen to guest requests and employ initiative to resolve each request
• Ability to maintain professional composure regardless of business level
• Ability to improvise when necessary and make empowered decisions to ensure guest satisfaction
• Must have a professional image and personality exuding confidence and leadership skills
• Ability to focus attention on details and be able to organize, prioritize, and follow up
• Must be able to take initiative and work productively within any given period of time, unsupervised
• Ability to maintain confidentiality and security of all guest and general hotel information
• Must be a team player, working well with other departments and coworkers
• Ability to work flexible hours, including weekends and evenings
• Should be creative, innovative and strive for continuous improvement
• Ability to direct performance of staff and follow up with corrective actions when needed
• Ability to motivate staff and maintain a cohesive team
• Ability to determine training needs and provide corresponding training
• Ability to be a clear thinker, analyze and resolve problems exercising good judgment
• Ability to remain calm and courteous with demanding guests and situations
• Complete the South Carolina state-approved ServSafe Alcohol Online Course & Exam within 30 days of hire
• Possess a valid ABL Server License issued by the state of South Carolina within 30 days of hire

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task
• The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job
• While performing the duties this job, the employee is regularly required to stand for extended periods of time, walk, use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear
• The employee must be able to lift and move up to 30 pounds
• The employee must have legible penmanship for reporting and documentation and be able to see differences in widths and length of lines such as those on graphs
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.