Director of Banquets

Job Summary

Under the guidance of the Director of Food & Beverage and within company policies and procedures, ensures that the banquet department is operating at a high-level regarding service procedures and Sonesta Hotel Standards.

Essential Job Functions

Manage the execution of events for approximately 30,000 sqf. of function space, including a seasonal outdoor terrace.

Lead a team of 20+ banquet servers, bartenders and set up crew.

Oversee the setup and room turns of function space to the specification of Event Orders and Floorplans.

Ensure payroll accuracy by monitoring the ADP system and employees’ punches.

Create schedules based on the hotel labor standards.

Closely monitor changes in guest counts, revisions and pop up events to ensure schedule accuracy based on a scheduling “wheel”.

Enter schedules and monitor labor costs through the hotel’s payroll efficiency program.

Maintain equipment including china/glass/silver/linen by ensuring proper handling and storage by the team.

Attend daily meeting to review all event orders in detail and ensure all areas are working off the same information.

Coordinate and supervise the preparation, presentation, buffet setups, layouts and service of food and beverage products to ensure highest quality at all times

Scheduling, interviewing, hiring, employee orientation, performance appraisal, coaching, and counseling. Consult with Food & Beverage department heads and Human Resources, as appropriate in performing above duties

Conduct monthly team meetings with each area of the department.

Ensure accuracy of banquet checks, traffic sheets and POS checks.

Adhere to all Sonesta Safety and Sanitation Guidelines

Utilize the hotels utility management system by monitoring the condition of all function rooms and logging service needs appropriately.

Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.

Required Skills and Abilities

Demonstrated knowledge of, and ability to manage, a banquet operation

Bachelor’s degree (hotel school, University, and/or equivalent work experience).

Minimum of 4 years previous experience in a high volume banquet environment.

While performing the duties of this job, the employee is frequently required to stand, walk, talk and hear

The employee is frequently required to use hands to finger, handle, or feel objects, tools, or controls; stooping, bending, and lifting

Employee must be able to lift and / or move an average of 20 lbs

Must be able to occasionally stand for a full shift with one half-hour meal br

Must demonstrate effective English communications skills when dealing with other departments, clients and hotel employees

Must demonstrate ability to read and follow written and verbal English instructions

Job Type: Full-time

Additional Compensation:

• Bonuses

Work Location:

• One location

Benefits:

• Health insurance
• Dental insurance
• Vision insurance
• Retirement plan
• Tuition reimbursement