Director of Banquets

Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the citys skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City.Job SpecificMaintains banquet department staffing levels so as to provide for optimal performanceDevelops/approves all banquet department schedules, forecasts and budgetsEstablishes and administers all departmental guidelines, policies and proceduresResponsible for smooth, efficient, cost effective operation of all banquet food service functions, to include; labor management, equipment inventory control, proper preparation of banquet checkOversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet check and tear down operationsApproves all department storeroom/purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelinesReviews/maintains daily payroll report/records, ensures labor costs conform to established guidelinesMaintains banquet server gratuity information, prepares transmittal for submission to payroll departmentInterviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standardsFollows New Hire Training and ongoing Star Service Competency program in accordance with hotel policyEvaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameCoaches, counsels, retrains personnel as needed in order to ensure superior levels of performanceEstablishes appropriate par levels for all banquet equipment and supply inventories, so as to support forecasted activities without experiencing shortages or excessive inventory situationsOversees security and maintenance of all banquet equipment and suppliesAttends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotelCommunicates daily with Banquet Chef and Captain to obtain/provide current status of daily activities/functions and information regarding upcoming eventsVerifies banquet cover count, prepares and presents banquet check for guest payment/signature, forwards signed check, all associated documentation and payment (if received) to appropriate accounting representativeResponds to guests complaints/comments in a positive, professional mannerConducts departmental meeting as required to communicate effectively with all banquet department personnel to ensure that they are kept current on pertinent hotel information and activitiesEvaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performanceOther duties as assignedGeneralPromotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of problems and/or unusual matters of significanceIs polite, friendly, and helpful to guests, management and fellow employeesExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standardsQualificationsThorough knowledge of all matters relating to the proper administration and operation of banquet food service operationsFive to seven years progressive management experience in large up-scale, hotel or convention center banquet operationsCertifications; "Certified Food Manager", "TIPS" or equivalent responsible vendorAbility to develop and maintain effective operating and control processes designed to attain maximum operating efficiency ensuring adherence to established guest satisfaction criteriaEffective management, leadership, organizational and communication skillsAbility to work flexible schedule to include weekends and holidays

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