Director of Banquet Operations

Position Purpose:

Direct and organize the administration of the Banquet department to establish the standards of food and beverage quality and service. Solicit new accounts, merchandizing, planning and the logistics of the departments to maximize profits and create customer loyalty with both internal and external customers.

EXAMPLE OF DUTIES:

• Plan and direct the administration of the Banquet Department to meet the daily needs of the operation.
• Clearly communicate, assign and delegate responsibility and authority for the department to the various catering and banquet management team and administrative support staff.
• Conduct all performance reviews for Catering and Banquet Managers as well as counsel and give directions for hourly associates.
• Develop, implement, and maintain (with the aid of department's team) department's service guidelines and standards in regards to soliciting new business, training, department standards of operations, service standards, equipment par levels, and event set-up specifications.
• Regularly review and evaluate the degree of acceptance of both the internal and external customer regarding the operation. Recommend new operating, marketing and service policies whenever there is declining business or unsatisfactory service to our customers.
• Assist in the hotel's goals in establishing and achieving predetermined profit objectives and revenues.
• Attend and prepare for all menu, pre-cons, individual associate, statement and departmental meetings.
• Initiate, with the assistance of the Executive Chef, Catering and Banquet managers, the development of new, attractive, and creative menus, and seasonal theme menus, breaks, and events to maximize revenue, add value, and variety.
• Prepare and furnish all reports for forecast, budget information, and cost controls by implementing effective controls of labor and product cost.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Comprehensive knowledge of Food & Beverage operations, service standards, and guest relations and etiquette.
• Knowledge of appropriate table settings and serviceware.
• Knowledge of all applicable federal, state and local health and safety regulations.
• Ability to analyze large volume of complex financial information from many sources and create reports and forecasts projections.
• Ability to effectively supervise people.
• Knowledge of all federal, state, local and hotel liquor laws.

QUALIFICATION

Other

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort.

Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the industry that we are in a need will occur for each associate to provide "Lateral Service". Our goal is to ensure that we are maximizing customer satisfaction and as result there will be times when our teammates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the Leader is to be notified and the level of support that is being requested will be obtained.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend meetings such as BEO meetings, staff meetings, Pre-con meetings, F&B meetings.
• Order supplies and linens for function from Purchasing and Housekeeping departments.
• Separates, posts and distributes event order sheets.
• Assist servers and captains with the execution of events according to the event order and Trump National Doral - Miami quality standards.

PHYSICAL REQUIREMENTS:

Frequency Key: Never - 0 hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 Hours; Constant - 6-8 hours

Physical Activity Frequency

Sitting Occasional

Walking Frequent

Climbing stairs Frequent

Crouching/Bending/Stooping Occasional

Reaching Occasional

Grasping Occasional

Pushing/Pulling Rare

Near Vision Frequent

Far Vision Frequent

Hearing Constant

Talking Frequent

Smell Occasional

Lifting/Carrying (# lbs), up to 50+ lbs Rare

Travel Rare

OTHER DUTIES:

Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards.

SAFETY REQUIREMENTS:

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:

• None

Associates will be trained in the proper use and care of assigned PPE. The resort provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

QUALIFICATION STANDARDS:

EDUCATION

Four year college degree preferred. At least two year college (associate) degree required.

EXPERIENCE

At least ten years in banquet/catering field preferred. Hospitality experience required. At least 5 years experience in direct supervision required.

LICENSES OR CERTIFICATES

None

GROOMING

All associates must maintain a neat, clean and well-groomed appearance (specific standards available).