Assistant Director of Banquet

Overview: The Assistant Director of Banquets oversees the managers, captains, and set up teams. They are also responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintaining service standards as well as establishing rapport with the Catering and Convention Service team and outside clients. The Assistant Director of Banquets is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures. The Assistant Director of Banquets is expected to learn the functions of, and assist in, other outlets of the hotel as necessary during non-peak banquet periods and oversee the Banquets Department when the Director is not present. Responsibilities: Responsible for the day-to-day operation of all banquet functions, to include efficient and effective running of all events ensuring operating costs are minimized. Supervise the movement and/or storage of all necessary convention boxes, pallets, equipment from hotel receiving to designated event space based on guest preference. Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. Manage day to day operation to consistently inspect all events to ensure that the correct standards are being maintained. Responsible for ensuring high-quality meeting room sets, service, food quality and presentation. Maintain up to date knowledge of local and international market trends in order to create event space that is relevant, thereby maximizing sales opportunities. Supervise the banquet sanitation operation and timing of service out of the kitchen and into all banquet areas. Ensures prompt delivery and quality control from the point of departure to arrival. Conduct/attend all required department training and meetings. Perform any other duties required by management. Qualifications: Position requires a minimum of five years’ progressive experience in Food & Beverage Management. Minimum two years’ experience in a Banquet Operations leadership role. Large convention hotel / high volume business experience strongly preferred. Bachelor’s Degree or Equivalent. Union environment experience preferred. Must possess the ability to handle stressful and busy hotel operations. Ability to always maintain a positive and professional demeanor and composure.