Banquet Director

Overview Houston Hotel Discover a luxurious oasis at the Omni Houston Hotel. Situated on impeccably manicured grounds, the Houston Galleria hotel features the finest in Houston accommodations with sensational views of the city or pool area. The Omni Houston Hotel is centrally located in the prestigious Uptown Post Oak/Galleria area and is just minutes from all of the excitement that Houston, Texas has to offer. The Omni Houston Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Houston Hotel may be your perfect match. Job Description The Banquet Director is responsible for managing the daily execution of all banquet functions in the hotel. This is a leadership role responsible for the training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures. Responsibilities Perform all Banquet side work as designated by the Banquet Captain and/or Banquet Managers. Determine set-ups in conjunction with Director of Catering. Plan and direct 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 banquet leadership team and support staff. Conduct performance reviews for Banquet Managers and/or Captains, as well as counsel and give directions for line team members. Develop, implement and maintain 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. Assist in the hotel's goals in establishing and achieving predetermined profit objectives and revenues. Attend and prepare for all menu, pre-cons, individual team member, statement and departmental meetings. Initiate, with the assistance of the Director of Food and Beverage, Executive Chef and Assistant Banquet Manager, the development of attractive, creative menus, and seasonal theme menus, breaks, and events to maximize revenue, add value, and variety. Coordinate with the Stewarding Department on fast recovery of food leftover and minimize waste. Assist with preparing and furnishing reports for forecast, budget information, and cost controls by implementing effective controls of labor and product cost. Establish high standards of quality service and maintain them through effective daily stand ups, training and continuous upgrading. Maintain the equipment entrusted to the department and keep pars up. Maintain records, reports, closing reports and payroll costs. Inspect function rooms and write work orders for the Engineering Department to maintain rooms in excellent condition. Conscious of business fluctuations, react either increasing or decreasing when volume of business fluctuates up or down. Maximize profits in his department through effective management techniques, always keeping in mind guest satisfaction. Stay updated on new food and wine trends. Set the pace and be a good example for a successful quality operation. Prepare for and conduct departmental meetings. Use necessary reports and platforms to effectively relay guest concerns to other departments. Essential Functions: Ensure all function rooms are fully set not just only in accordance with requirements/instructions as stated in Banquet Event Order but to be responsible for the smooth running of functions to ensure guest satisfaction. Discuss and comprehend individual functions requirements with respective Sales Manager/Conference Service Manager/Executives to ensure all requirements of individual functions are carried out, fulfilling each requirement of organizers in attaining high guest satisfaction levels. Plan and coordinate all relevant details of individual events from the information available on the Banquet Event Order with subordinates and department concerned. Delegate respective duties to subordinates to ensure guests requirements are being met. Coordinate individual functions with respective Sales Manager/Conference Service Manager/Executive to understand better and fulfill guests needs in achieving a high level of guest satisfaction. Assign and concisely brief each subordinate on functions and other duties. Supervise subordinates effectively so that guest satisfaction is achieved, and discipline subordinates whenever necessary. Be proactive in handling last-minute changes or requirements to ensure guest satisfaction. Coordinate functions and activities with other departments, as necessary. Actively communicate with Outlet Managers when applicable. Administrate post function reports after end of function and identify any potential problems. Suggest solutions to subordinates and Director of Food and Beverage. Supervise and ensure cleanliness of function rooms, including back of house areas. Secure department space and product at end of day. Ensure continuous oversight over cost and labor within the department. Qualifications Minimum 1 year banquet or fine dining serving experience; banquet experience strongly preferred. Must have at least 3 plus years of experience in Banquet Management operations. An additional 5 plus years of previous Banquet experience is desired, preferably in a hotel setting. Current ServeSafe Managers Certification. ETips Certification. Bachelor’s Degree or High School Degree with equivalent experience. Exceptional people skills preferred. Must be detail oriented, have excellent communication skills, and the ability to perform professionally under high levels of stress. Computer skills required. Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer.

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