Highgate Hotels, LP
Director of Banquets
Highgate Hotels, LP, New York, New York, us, 10261
Director of Banquets
Requisition ID:
2024-60748 Category:
Banquets Job Location:
US-NY-New York Property:
Park Lane Compensation Type:
Yearly Company:
Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. Location:
Park Lane New York, situated on Billionaires' Row, has been completely reimagined as a unique retreat within walking distance of the city's cultural hubs. Overview
The Director of Banquets is responsible for coordinating, supervising and directing all aspects of the hotel's banquet operations, while maintaining a profitable operation and high quality products and service levels. Responsibilities
Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. Oversee all aspects of the daily operation of the hotel's banquet operation. Supervise all banquet personnel. Respond to guest complaints in a timely manner. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in the banquet operation. Prepare and submit required reports in a timely manner. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules. Monitor quality of service in banquet operations. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand and be able to prepare payroll and tip distribution. Be involved in and/or conduct departmental and hotel training. Coordinate all banquet related food and beverage requirements with the appropriate departments. Keep kitchen informed of accurate counts for plating. Review menu/service with catering managers and banquet chef. Maintain up-to-date details on banquet functions and communicate to supervisors. Conduct ongoing training of captains/hourly employees to maintain standards of service. Make personal contact with guests and assist them with any requests. Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature. Requisition liquor, etc. for banquet bars. Ensure safety, sanitation, and cleanliness of service areas. Oversee banquet set-up assignments. Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis. Conduct menu classes and line-ups for all functions. Supervise the work of banquet management and captains, and observe the performance of hourly service personnel. Control and maintain all service equipment. Write service requests as necessary. Ensure overall guest satisfaction. Qualifications
At least 4 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience. Must be proficient in Windows, Company approved spreadsheets and word processing. Strong knowledge of service standards, and different service types. Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift,
#J-18808-Ljbffr
Requisition ID:
2024-60748 Category:
Banquets Job Location:
US-NY-New York Property:
Park Lane Compensation Type:
Yearly Company:
Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. Location:
Park Lane New York, situated on Billionaires' Row, has been completely reimagined as a unique retreat within walking distance of the city's cultural hubs. Overview
The Director of Banquets is responsible for coordinating, supervising and directing all aspects of the hotel's banquet operations, while maintaining a profitable operation and high quality products and service levels. Responsibilities
Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. Oversee all aspects of the daily operation of the hotel's banquet operation. Supervise all banquet personnel. Respond to guest complaints in a timely manner. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in the banquet operation. Prepare and submit required reports in a timely manner. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules. Monitor quality of service in banquet operations. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand and be able to prepare payroll and tip distribution. Be involved in and/or conduct departmental and hotel training. Coordinate all banquet related food and beverage requirements with the appropriate departments. Keep kitchen informed of accurate counts for plating. Review menu/service with catering managers and banquet chef. Maintain up-to-date details on banquet functions and communicate to supervisors. Conduct ongoing training of captains/hourly employees to maintain standards of service. Make personal contact with guests and assist them with any requests. Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature. Requisition liquor, etc. for banquet bars. Ensure safety, sanitation, and cleanliness of service areas. Oversee banquet set-up assignments. Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis. Conduct menu classes and line-ups for all functions. Supervise the work of banquet management and captains, and observe the performance of hourly service personnel. Control and maintain all service equipment. Write service requests as necessary. Ensure overall guest satisfaction. Qualifications
At least 4 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience. Must be proficient in Windows, Company approved spreadsheets and word processing. Strong knowledge of service standards, and different service types. Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift,
#J-18808-Ljbffr