Director of Banquets

PRIMARY OBJECTIVE OF POSITION To coordinate the activities of the banquet department to deliver quality products and services to guests. Achieve a high level of guest satisfaction while maintaining high level of service as per Langham Hospitality Group and Forbes standards. RESPONSIBILITIES AND JOB DUTIES Hire, train, supervise, and schedule Food and Beverage staff and management in accordance with business needs, productivity, service standards and Langham Hotels policies and procedures. Plan and direct the functions of administration and planning of the Banquet Department to meet the daily needs of the operation. To ensure proper food, beverage and meeting room set‑ups with a luxury touch. To ensure proper ordering and inventory to achieve budgeted food and beverage cost. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure profit maximization. Familiarization with catering's standard operating procedures and adhering to these guidelines. To be prompt and accurate in completion of assigned projects. Banquets Department scheduling and payroll, ADP, Evention Daily Tips and biweekly payroll, Fair Work Week, HRAFs Attendance tracking for colleagues in all F&B Outlets. Banquet Beverage ordering and monthly inventory. To establish and maintain customer contact at all functions. To ensure seamless and open communication with the Culinary team, Banquet staff, Catering Service Managers, and Catering staff. To recommend and identify new ideas, methods and markets. To promote energy conservation and aggressive hospitality programs along with achieving accident prevention goals. Finalizing BEO's and communicating with customers. Establish rapport with on‑site contacts after each function to ensure satisfaction. Tracing files to insure proper finalization of program. Proper reconciliation of billing to ensure correct payment. Inspection of operations three times each shift. Conduct training classes for new serving and set‑up equipment. Performdutiesofmanagerswhennecessarytoensurepropertymanagementcoverageis maintained. Perform duties of line employees as needed under high volume and emergency situations. Report duty as scheduled by direct supervisor according to operating hours. Provide maximum levels of guest service while maintaining Langham Hospitality Group standards. Be fully versed in all Forbes service standards, train, reinforce and ensure the proper execution of those standards. Assisting Hotel Manager and the Executive Team with various Food and Beverage needs or other duties as assigned by direct supervisor. PHYSICAL DEMANDS Activities include standing, reaching, bending, pushing, pulling, handling, grasping, lifting, carrying, seeing, hearing, talking, walking. Considerable repetitive motion of hands and wrists as pertaining to pouring of drinks from bottles and shaking with shakers. Requires the ability to lift and carry object weighing up to 50 pounds. Standing for 90% of work shift is required. SPECIAL SKILLS REQUIRED Thorough knowledge of Food and Beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction. Considerable skill in math and algebraic equations using percentages. Ability to walk, stand and or bend continuously to perform essential job functions. Ability to communicate in English, both orally and in writing, with guests and associates. Ability to use patience, tact and diplomacy to defuse anger and to collect accurate information to resolve problems. Ability to work under pressure and handle stressful situations during busy periods. EDUCATION REQUIRED Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High Scholl diploma required. College degree preferred. EXPERIENCE REQUIRED Position requires 4 years of previous Director of Banquets management experience in an upper-scale or luxury hotel. LICENSES OR CERTIFICATES Ability to obtain any government required license or certificate. CPR Certification and/or First Aid training preferred. SALARY RANGE $95,000-$115,000/annually, plus Banquet incentive plan BENEFITS INCLUDED FOR FULL-TIME COLLEAGUES Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law) Paid Holidays Medical, Dental and Vision Insurance for you and your family (employee paid partial premiums) Basic Life Insurance, AD&D, and Short-Term Disability (company paid) Long Term Disability, Additional Life Insurance, Child Life, Spouse Life, Pet Insurance, ID Theft Protection Coverage, Prepaid Legal, Critical Illness, Hospital Care, Accidental Injury Supplemental Plans (available for purchase) 401k plan with Roth option and employer match Free meals while on duty Uniforms and cleaning of uniforms (for applicable positions) Free and discounted hotel stays Discounted parking Guidance Resources – company paid benefit for personal counseling EOE, Including Disability/Veterans EOE, Including Disability/Veterans About Langham Hospitality Group A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. Majestic views of the cityscape, the Chicago River, and Lake Michigan. All housed in a skyscraper designed by renowned architect Mies van der Rohe. Situated in downtown Chicago, our hotel is mere minutes from the Loop, Grant Park, Magnificent Mile, Millennium Park, and Navy Pier. Discover the perfect blend of convenience and stylish comfort only at The Langham, Chicago. For more information about the property, please visit: #J-18808-Ljbffr