Pyramid Hotel Group

  • Director of Banquets

    Hotel/Resort Name Sheraton/Le Meridien Charlotte Hotel Complex
    Posted Date 1 week ago(1/9/2019 10:07 AM)
    Location : Company Name
    Pyramid Hotel Group
    Location
    US-NC-Charlotte
    Department
    Banquets
    Position Type
    Regular Full-Time
    # of Openings
    1
    Requisition ID
    2019-4525
  • About Us

    Located in Charlotte's Uptown Business District, the completely renovated Sheraton Charlotte and Le Méridien Charlotte Towers, each with its own entrance and lobby, share a 24-hour fitness center, spa, indoor and outdoor pools, pool bar, underground parking, 55,000 square feet of flexible meeting space and have a total of six restaurants and 605 guestrooms and suites. Additionally, Le Méridien Charlotte features a spectacular rooftop bar that showcases beautiful views of the downtown Charlotte skyline. Find out today what a career at the Sheraton Charlotte and Le Méridien Charlotte Towers with Pyramid Hotel Group can mean for you!

    Description

    Position Title: Director of Banquets                          

    Department: Banquets

     Reports To: Director of F&B                      

    FLSA Designation: Exempt Salary

     

     

    Job Description:

     Oversee and manage the overall operations, team and facilities of the banquet department, to include service and set-up, ensuring successful functions and repeat business.

     

    Essential Job Functions:

    • Create and communicate departmental strategies and goals to team effectively
    • Ensure timeliness and accuracy in forecasting, planning, purchasing, billing and all financial reporting.
    • Responsible for the day to day activities of all personnel duties within the banquet department; including hiring, training, directing, scheduling, supervising, evaluating, rewarding, coaching and development of the team.
    • Train and develop Event Services Manager, Banquet Manager, Captains and Leads in basic and advanced job skills.
    • Review all Banquet Event Orders two weeks out, one week out, the day before and the day of the event to properly prepare for a successful function. This includes ordering all necessary linen and supplies, staffing the functions properly, ordering temporary banquet staff if necessary and ensuring that there will be a proper flow of dishware and glassware to service the functions properly.
    • Schedule banquet staff according to business needs, controlling payroll costs and maximizing production by ensuring that the right people are in place at the right time.
    • Visit competing hotels and research industry trends to ensure that our supplies, buffets and room set-ups are up-to-date and reflective of what our customers want.
    • Communicate and coordinate with other departments, including the kitchen, sales and catering and engineering, to meet or exceed client needs.
    • Supervise the setup of function rooms, ensuring adherence to event order specifications.  Visually inspect rooms and equipment prior to functions for cleanliness.
    • Review the process for cleanup of function rooms and proper breakdown and storage of equipment to ensure proper procedures are in place, maintained and supervised by Banquet Management team.
    • Ensure that banquet checks are signed by clients immediately following each event.
    • Institute cost-saving measures that minimize waste and maximize profitability.
    • Work with culinary, sales and catering team to ensure communication of client requests are met, expectations are established and communicated to banquet team.
    • Maintain awareness of all health department, Eco-sure and A.L.E. standards.  Ensure that staff members are trained in appropriate areas and continuously follow specified regulations.  Ensure that all A.L.E. rules and regulations are consistently followed in order to maintain our liquor license and that all banquet bartenders and bar-backs complete an alcohol awareness training course as required.
    • Organize and conduct meetings to include a monthly departmental meeting.
    • Attend hotel meetings to include the weekly staff meeting, weekly BEO meetings, F&B manager meetings and preconvention meetings.
    • Participate in the Manager-on-Duty rotation.
    • Promote teamwork and remain flexible in the work environment.  Assist Team Members whenever necessary.  Promote a positive work environment where everyone’s ideas are valued and considered.
    • Maintain a positive image on behalf of the hotel while at work and in the Community.  Follow all Sheraton Le Meridien policies and procedures.
    • Perform other duties as assigned by the Director of Food and Beverage

    Requirements

    Education & Experience:

    • Bachelor’s Degree in Hospitality, Business Administration and/or related major, or equivalent experience is required.
    • 3+ years as a Director of Banquets in a similar size property.
    • TIPS and ServSafe Certification preferred

     

    Job Requirements:

    • Working knowledge of banquet department, event space, equipment and standard operation procedures
    • Strong organizational skills
    • Ability to multi-task and prioritize
    • Ability to work in a fast-paced work environment
    • Effective leadership, ability to motivate and inspire team
    • Ability to communicate effectively
    • Computer skills in multiple platforms required

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