Job description
A director of banquets is responsible for directing banquet captains, servers, bartenders and a set-up department in the day-to-day operations of a banquet department; management of a banquet department; maintaining quality standards; anticipating and fulfilling the expectations of guests and customers as outlined in banquet event orders; ordering and inventory for all banquet products; sales; direct customer contact and communication; ensuring customers and guests are completely satisfied with event.Additionally, the director of banquets is accountable for long- and short-term planning and the day-to-day operations of the banquet department along with implementing and monitoring the department's budget and managing expenses within budget constraints. Those in director of banquets jobs must supervise the banquet department to retain and motivate associates; hire, train, and develop employees; conduct performance reviews; resolve problems; provide open communication vehicles; and recommend discipline and termination as appropriate.
Bachelor's Degree preferred;
One to two years of food and beverage service experience and at least three years of banquet management experience are preferred;
Candidates must also possess basic computer knowledge, be proficient with Microsoft Office products, excellent interpersonal and sales-related skills, and exceptional organizational skills.
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