Director of Banquets

Director Of Banquets

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.

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