Additional Information: This hotel is owned and operated by an independent franchisee, Turnberry Associates. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

The Director of Banquets will report to the Assistant Director of Food and Beverage and is responsible for managing all event services and banquet staff on a daily basis. The core area of responsibility is the Banquets Team, including the Assistant Director of Banquets, Banquet Manager, Banquet Captains, Setup Supervisors, Servers, and Setup Team. Position ensures the highest level of service throughout the event phase. In addition, this individual will have operational and financial responsibility for the overall banquet operation.

Examples of Duties (include but are not limited to the following):

• Work with the Assistant Director of Food & Beverage to develop and implement the business plan and long term strategies for event operations
• Control banquet liquor cost, secure beverage, maintain accuracy of banquet beverage consumption reports, conduct monthly beverage inventory
• Create and present promotional/enhancement and upsell strategies to Assistant Director of Food & Beverage to impact need/seasonal periods
• Review banquet event orders; communicate with Director of Event Management and Banquet Chef
• Establish and monitor measurable goals for the department
• Oversee the execution of event logistics for all events
• Oversee the administrative processes associated with the event phase of a function and the associated transitions between all event phases as they relate to the service delivery team
• Communicate and execute departmental and property emergency procedures and ensures staff are trained in safety procedures
• Consult with guests in order to determine objectives and requirements for events such as meetings, conferences, and conventions
• Lead execution of activities in Event Operations to support the Event Management strategy
• Ensure that regular, ongoing communication is happening in all areas of event operations
• Responsible for timeliness/efficient service of all meetings/ social events which meet or exceed company standards
• Prepare reports, detailing the function and comments from meeting planner(s)
• Attend operations meetings (i.e. P&L, GSS, Resume)
• Conduct pre-shift meetings
• Maintain compliance with all health and safety regulations at all times
• Investigate and resolve customer complaints regarding food quality, service, or accommodations
• Managing Profitability and Budgets
• Manage forecasting and oversee P&L analysis
• Manage labor controls and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control
• Ensure department is working within budget and adjusts expenditures according to revenues
• Review effectiveness of event operations annually and make appropriate adjustments
• Prepare the payroll and gratuity reports as required

• Ensure that the Banquets department provides exceptional customer service
• Manage the selection, training, leading, motivating, and coaching all Internal Guests within the Banquet Department to ensure that established cultural and core standards are met
• Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations
• Review staffing levels to ensure that guest service and operational needs are met
• Work with direct reports to review scheduled events and troubleshoot potential challenges/conflicts
• Attend pre-event meetings to understand group needs, set appropriate expectations and gather critical information to communicate to Event Operations Team
• Responsible for preparing assignments, supervising service and setup staff, ensuring the function is set correctly, training and retraining banquet staff
• Assign work and monitor the performance of scheduled banquet staff
• Supervise the set-up of function rooms to include placement of linens, silver, china, and glassware
• Visually inspect all scheduled function area/ rooms, table set ups, bar set ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, proper layout and correct inventory
• Supervise clean-up of function room and proper breakdown and storage of equipment.
• Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to a hotel standards
• Assist other departments during high business volumes
• Perform additional duties and projects as assigned

• Minimum of seven (7) years’ experience in luxury hotel Food & Beverage management experience including hotel event management
• Five (5) or more years’ experience in the management of Banquet operations of a large property, over 80,000 square feet of meeting space and / or 500 rooms or greater
• Strong familiarization with food and beverage financial systems and cost controls
• Strong customer service experience, interpersonal, and communication skills
• Strong analytical, decision-making and problem- solving skills
• Extensive wine knowledge
• Knowledge of food and cooking methods
• Ability to multi-task and work in a fast-paced, dynamic environment
• Ability to be flexible, adaptable and responsive to change
• Proficient in Microsoft Word, Excel, etc.
• Must have working knowledge of point of sale systems
• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment

• Bachelor’s Degree in Hospitality Management preferred

This company is an equal opportunity employer.

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