Assistant Director of Banquets

Assistant Director of Banquets

Perched on its own 15-acre peninsula, Loews Coronado Bay Resort is a private oasis of tranquility near San Diego. This Coronado hotel offers views of the shimmering bay waters and the San Diego skyline. Welcome to Coronado's Secluded Water Escape.

The Assistant Banquet Director is responsible for all banquet operations to include, room sets, buffet/break/plated sets, F&B sequence of service, flawless service execution of functions and break down of events. Manages all Banquet functions (for Catering, Conference Services and Internal meetings) to ensure that; all personnel follow Star Service Standards, all services, menu items and activities specified on the Banquet Event Order are provided in a manner that exceeds the guest's expectations. Accepts responsibility for all floor service and owns the information necessary to communicate to the setup and service staff. Is responsible for building the relationships with meeting planners and the Catering/Conference Service teams executing on their planned expectations. Also should be able to change on-the-dime to ensure customer delight both for internal and external guests. Assists Banquet Director with selection, training and scheduling of all Banquet personnel.

Job Specifics

• Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room sets, room/station assignments, buffet decor 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 room 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 staffs
• Manage, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services
• Manages all inventories of tables, chairs and linen for banquet department.
• 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 weekly scheduling in accordance with prescribed Labor Standards and payroll for the Banquet Department
• 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 program and 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.
• Additional duties as necessary and assigned

Qualifications

• Exceptional knowledge and understanding of various banquet and food service techniques and standards
• Certifications: "Certified Food Service Manager", "TIPS" or equivalent
• Effective leadership, management, organizational and communication skills
• Exceptional guest service skills
• Ability to lift and carry food service trays weighting 35+ pounds
• Ability to speak, read and write the English language
• Ability to stand, stoop, bend repetitively during entire shift
• Ability to work flexible schedule to include weekends and holidays

Experience:

• Three + years experience as a Banquet Manager and/or Captain in a high volume, upscale hotel or free standing restaurant/banquet operation

Education:

• High School Diploma or equivalent

Licenses or Certificates:

• Certifications: "Certified Food Service Manager", "TIPS" or equivalent

Salary range for this position, based on experience, is $68,000.00 to $85,000.00.