Director of Banquets

Description

We are looking for our next
great team member to join us as a Director of Banquets in our Banquets
department. We are committed to providing you with:

Highly competitive
wages

An exceptional benefit plan for eligible associates & your family
members

401K matching program for eligible associates

Flexible
scheduling to allow you to focus on what is important to you

Discounts
with our Crescent managed properties in North America for you & your family
members

Additional hotel discounts with Marriott International brand
hotels

Free Parking

Free Meal during your shift

Quarterly
employee appreciation events to celebrate all your hard work!

Marriott
Syracuse Downtown seeks Director of Banquets (Full-Time) to direct our banquets
operations to ensure Crescent Hotels & Resorts and Marriott brand high standards
of cleanliness are met.

Here is what you will be doing each day as
a Director of Banquets:

1. Interview, hire, train, recommend performance
   evaluations, resolve problems, provide open communications, and ongoing staff
   development. Recommend discipline and/or termination when
   appropriate.
2. Supervise the setup of function rooms to include placement
   of linens, silver, china, and glassware according to event order specifications.
   Maintain and control banquet equipment inventory, including but not limited
   to china, cutlery, glassware, and linen. Visually inspect function rooms
   and equipment prior to functions for cleanliness, proper inventory, and set
   up.
3. Verbally communicate, in a calm, positive demeanor, during
   the course of the function with the kitchen, service, beverage, convention
   services, and engineering staff, as well as the guest host to ensure timely
   execution of events, quality service, and adherence to all applicable federal,
   state, local safety and health regulations and corporate
   standards.
4. Supervise cleanup of function room and proper breakdown
   and storage of equipment, including maintaining and updating
   inventory.
5. Enter billing information into point of sale/automated sales
   system in order to generate a final guest check.
   
   Process payroll for each event which includes calculating number of hours worked
   and gratuity distribution.
6. Evaluate event outcomes to identify areas
   to achieve maximum profitability and over-all banquet event success to include
   controlling costs and quality of service.
7. Check staff attendance
   according to schedules, adjust and reassign server stations, as necessary,
   in order to provide quality service during functions.
8. Create, distribute
   and enter all weekly schedules into payroll system.
9. Monitor weekly
   timely sheets for accuracy of punches and meal breaks.
10. Monitor
    compliance with health and fire regulations regarding food preparation
    and serving.
11. Estimate food, liquor, wine and other beverage consumption
    to anticipate amounts to be purchased or requisitioned.
12. Perform
    inventories regularly to ensure all equipment; supplies and serving ware meet
    needs of anticipated functions.
13. Order and purchase equipment
    and supplies.
14. Have strong understanding of union contract and schedule
    accordingly and to needs of business.
15. Walk space frequently to ensure
    guests have a clean and presentable environment.
16. Review BEO’s thoroughly
    and collaborate with Director of Catering & Head Chef to execute events to meet
    and exceed guests' expectations.
17. Schedule staffing according to event
    size while meeting business & union contract needs.
18. Ensure each event
    is scheduled accordingly with appropriate number of set up staff to ensure room
    is set to BEO requirements, arranging clean up and flipping of rooms
    timely.
19. Communicate regularly with Head Chef on the timing of meal
    courses to be served to ensure staff are ready and prepared.
20. 
    Be presentable and available to respond to guests' questions and accommodate
    special requests as needed.
21. Communicate both verbally and in writing
    to provide clear direction to staff.
22. Comply with attendance rules and
    be available to work on a regular basis.
23. Perform any other job-related
    duties as assigned.

Does this sound like you?

You possess
a self-starting personality with an even disposition and can maintain
a professional appearance and manner at all times. You can communicate well
with guests and are willing to “pitch-in” and help co- workers with their job
duties and be a team player. You have supervisory/managerial experience in
a large banquet/event type setting. You understand & believe that every Crescent
associate is a guest relations ambassador, every working minute of every
day.

Qualifications

Experience in a supervisory role in as large
banquet/events site as a manager
or director.

Experience

• Required

  4 years:
  

  Experience in a supervisory role in as large banquet/events site as
  a manager or director.

Equal Opportunity Employer/Protected
Veterans/Individuals with Disabilities

This employer is required
to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the href="https://www.eeoc.gov/poster">Know Your Rights notice from
the Department of Labor.

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are outside of Marriott International, Inc. and its subsidiaries (“Marriott”).

These businesses are separate companies and separate employers from Marriott.
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