The Director of Banquets will organize and oversee all banquet events. Ensure quality of food, beverage, service and ambiance. Maintain proper staffing and timeliness of events. The Director of Banquets will be a dynamic, visible and accessible leader for the staff and guests alike. The Director of Banquets will be responsible for all Events, Meetings and Banquet food and beverage operations.

Essential Job Functions and Responsibilities

Safety and Environmental Performance

• Lead the safety effort by personal example
• Support full hotel compliance with safety rules to further our goal of zero (0) accidents and encouragement of reporting and correcting near misses
• Adhere to SOPs and other work procedures as required to assure guest satisfaction and consistencies to our customers
• Immediately report all injuries to Loss Prevention, as well as manager on duty

Work Requirements

• Provide strategic direction for the banquet
• Advise Associates of formal policies and procedures
• Responsible for participation in the recruitment and leading the training, and overall management of the teams
• Managing the banquet space, including organizing and storage
• Developing and implementing all Banquet Beverage Controls
• Coordinate with supervisors and staff with banquet needs such as food, banquet equipment, tables, chairs, etc.
• Oversee maintenance of all banquet equipment, function spaces and cleanliness of all banquet areas.
• Maintain inventory and maintenance on all props and enhancements as well as any other equipment needs such as linen and uniforms.
• Manage vendor and customer relations
• Develop and update banquet and event food and beverage policies and procedures and provide updates to staff
• Primary liaison with key client contact at all banquet functions
• Ensure all operating procedures are followed, identify and correct any organizational problems that impact the effectiveness of the operation
• Handle all guest concerns in a prompt and courteous manner, informing catering /events manager of issue and resolution
• Work closely with banquet chef to coordinate food presentation and delivery times
• Flexible and energetic personality with the ability to handle multiple events simultaneously
• Conduct banquet and facility tours with Engineering and Housekeeping teams to ensure that the space is maintained to the highest level of cleanliness and any deficiencies are resolved immediately
• Attend all pre-event and post-event meeting with clients, guests, and catering/events team
• Promote teamwork and quality service through daily communication and coordination with other departments
• Handle all guest and associate interactions with the highest level of hospitality and professionalism
• Perform other duties/tasks and projects as assigned

Qualifications

• Minimum of two years� experience in Banquet Management/Director experience preferably in a 4 or 5 star hotel.
• Must have a flexible schedule to include nights, weekends and holidays.
• Must be able to bend, push, pull, lift and stand up to 8 hours.
• Good computer skills including Word and Excel
• Fluency in English both verbal and non-verbal
• Have the ability to make connections with people, motivating and inspiring them to achieve results
• Demonstrate strong initiative and self-direction

Working Conditions

• Will stand or walk for an extended period of time or for an entire work shift
• Will often work with contracted labor with no Galt House experience

Physical Requirements

• Exert physical effort in transporting up to 25 pounds without assistance
• Endure various physical movements throughout the work areas
• Remain in stationary position for 8 hours throughout work shift