Banquet Director

The Faena Culture

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.  

Job Overview

The Director of Banquets is directly responsible for the planning, preparation, set-up, service, break-down and cleanup of all Faena District’s events. This position provides supervision, leadership and direction to Banquet staff in both front and back of house. Responsible for ensuring that events are executed smoothly and in accordance with guest specifications. Responsible for the management of all functions within the Banquets Office as well as oversee all financial aspects to ensure employee and guest satisfaction. 

Duties And Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of service requirements for assigned functions:

• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
• Particular characteristics/descriptions of wines/champagnes ordered.
• Prices for specified selections on cash functions.
• Groups' names and background.
• Type of functions and expected attendance/guarantee numbers.
• Scheduled hours of service.
• Special requests/arrangements.
• Order of service, traffic flow in room.
• VIPs.
• Organize all assigned functions and complete preparation work in accordance to departmental standards. Follow up on special arrangements to ensure compliance with such.

• Check storage areas for proper supplies, organization and cleanliness.  
• Order additional supplies needed by the department.   
• Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Thorough knowledge of property, space, capacities, concept/food style (menus)

• Assists with the creation of Annual Budget with the support
• Prepares for and attends owners meetings, P&L reviews and performance calls.

• Requisition linens/skirting required for designated functions and transport such to function area.
• Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.  Ensure agreement of delivery times, amounts and special arrangements.  Communicate service needs throughout the function.
• Prepare station assignments for Banquet Servers according to group requirements and Hotel standards.
• Ensure that assigned staff have reported to work; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Assign stations and side work to Servers in accordance with departmental procedures.  Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-function meeting with Captain, Servers and Houseman and review all information pertinent to set-up and service of group.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout; ensure agreement with function order and departmental standards; resolve any problems.
• Ensure replenishment of items as specified on event orders and requested by group contact.
• Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
• Direct Servers on timing of service throughout function.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assist Banquet staff with their job functions to ensure optimum service to guests.
• Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Total all charges for the group function, prepare check and present to group contact for payment.  Adhere to all cashiering procedures/policies.
• Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas.
• Direct the final breakdown of function room and clean up.  Ensure all department standards are met.
• Ensure all closing duties for staff are completed before staff sign out.
• Conduct training of staff as assigned.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Provide feedback on staff performance to Manager.   Report disciplinary problems to Manager and participate in the counseling of employees.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Respond to all pages by beeper promptly.
• Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
• Document pertinent information in department log book.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with Manager and/or on-coming Supervisor.
• Conduct training of staff as assigned.
• Report disciplinary problems to Human Resources and participate in the counseling of employees.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Social Events:  solicit new business, create relationships with event planners, local & international.
• Create Banquet Checks, Collect and register deposits and retrieve menu choices.
• Create detailed Banquet Event Orders with Delphi.
• Assist and oversee day of event setup and logistics with Banquets Manager if needed.
• Greet client at the beginning of each event sold and introduce to key contact, send thank you notes if appropriate.
• Generate maximum financial performance for the hotel. This includes responsibility for generation of revenue, and effective cost controls.
• Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.

Requirements

• High school graduate or equivalent vocational training.
• 3+ years of Banquet Director experiencel.
• Alcohol Awareness Training is preferred and Food Handler Certification (if applicable).
• Food handling certification.
• Knowledge of various food service styles.