Loews Hotels, LLC.
Director of Banquets
Loews Hotels, LLC., Kansas City, Missouri, United States, 64101
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 city's 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 to provide optimal performance.Develops/approves all banquet department schedules, forecasts, and budgets.Establishes and administers all departmental guidelines, policies, and procedures.Responsible for smooth, efficient, cost-effective operation of all banquet food service functions, including labor management, equipment inventory control, and proper preparation of banquet checks.Oversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet checks, and tear down operations.Approves all department storeroom/purchase requisitions to ensure operational costs are kept within forecasted budgetary guidelines.Reviews/maintains daily payroll report/records, ensuring labor costs conform to established guidelines.Maintains banquet server gratuity information, prepares transmittal for submission to payroll department.Interviews, selects, trains, appraises, coaches, counsels, and disciplines departmental employees according to Loews Hotels standards.Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy.Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, and establishes goals, objectives, and training needs required to achieve the same.Coaches, counsels, and retrains personnel as needed to ensure superior levels of performance.Establishes appropriate par levels for all banquet equipment and supply inventories to support forecasted activities without experiencing shortages or excessive inventory situations.Oversees security and maintenance of all banquet equipment and supplies.Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions, and upcoming events, maintaining communications with other departments within the hotel.Communicates daily with Banquet Chef and Captain to obtain/provide current status of daily activities/functions and information regarding upcoming events.Verifies banquet cover count, prepares and presents banquet checks for guest payment/signature, and forwards signed checks, all associated documentation, and payment (if received) to the appropriate accounting representative.Responds to guests' complaints/comments in a positive, professional manner.Conducts departmental meetings as required to communicate effectively with all banquet department personnel to ensure they are kept current on pertinent hotel information and activities.Evaluates changes in guest needs, the hotel's 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 performance.Other duties as assigned.GeneralPromotes and applies teamwork skills at all times.Notifies appropriate individuals promptly and fully of problems and/or unusual matters of significance.Is polite, friendly, and helpful to guests, management, and fellow employees.Executes emergency procedures in accordance with hotel standards.Complies with required safety regulations and procedures.Attends appropriate hotel meetings and training sessions.Maintains cleanliness and excellent condition of equipment and work area.Complies with hotel standards, policies, and rules.Recycles whenever possible.Remains current with hotel information and changes.Complies with hotel uniform and grooming standards.QualificationsThorough knowledge of all matters relating to the proper administration and operation of banquet food service operations.Five to seven years of progressive management experience in large upscale hotel or convention center banquet operations.Certifications: "Certified Food Manager", "TIPS" or equivalent responsible vendor.Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency ensuring adherence to established guest satisfaction criteria.Effective management, leadership, organizational, and communication skills.Ability to work a flexible schedule, including weekends and holidays.
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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 city's 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 to provide optimal performance.Develops/approves all banquet department schedules, forecasts, and budgets.Establishes and administers all departmental guidelines, policies, and procedures.Responsible for smooth, efficient, cost-effective operation of all banquet food service functions, including labor management, equipment inventory control, and proper preparation of banquet checks.Oversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet checks, and tear down operations.Approves all department storeroom/purchase requisitions to ensure operational costs are kept within forecasted budgetary guidelines.Reviews/maintains daily payroll report/records, ensuring labor costs conform to established guidelines.Maintains banquet server gratuity information, prepares transmittal for submission to payroll department.Interviews, selects, trains, appraises, coaches, counsels, and disciplines departmental employees according to Loews Hotels standards.Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy.Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, and establishes goals, objectives, and training needs required to achieve the same.Coaches, counsels, and retrains personnel as needed to ensure superior levels of performance.Establishes appropriate par levels for all banquet equipment and supply inventories to support forecasted activities without experiencing shortages or excessive inventory situations.Oversees security and maintenance of all banquet equipment and supplies.Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions, and upcoming events, maintaining communications with other departments within the hotel.Communicates daily with Banquet Chef and Captain to obtain/provide current status of daily activities/functions and information regarding upcoming events.Verifies banquet cover count, prepares and presents banquet checks for guest payment/signature, and forwards signed checks, all associated documentation, and payment (if received) to the appropriate accounting representative.Responds to guests' complaints/comments in a positive, professional manner.Conducts departmental meetings as required to communicate effectively with all banquet department personnel to ensure they are kept current on pertinent hotel information and activities.Evaluates changes in guest needs, the hotel's 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 performance.Other duties as assigned.GeneralPromotes and applies teamwork skills at all times.Notifies appropriate individuals promptly and fully of problems and/or unusual matters of significance.Is polite, friendly, and helpful to guests, management, and fellow employees.Executes emergency procedures in accordance with hotel standards.Complies with required safety regulations and procedures.Attends appropriate hotel meetings and training sessions.Maintains cleanliness and excellent condition of equipment and work area.Complies with hotel standards, policies, and rules.Recycles whenever possible.Remains current with hotel information and changes.Complies with hotel uniform and grooming standards.QualificationsThorough knowledge of all matters relating to the proper administration and operation of banquet food service operations.Five to seven years of progressive management experience in large upscale hotel or convention center banquet operations.Certifications: "Certified Food Manager", "TIPS" or equivalent responsible vendor.Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency ensuring adherence to established guest satisfaction criteria.Effective management, leadership, organizational, and communication skills.Ability to work a flexible schedule, including weekends and holidays.
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