DEPARTMENT: Banquets
POSITION:           Banquet Director
REPORTS TO:      Director of Food & Beverage

JOB SUMMARY: To oversee the functions of the banquet department including but not limited to set up, service, breakdown, cleanliness, organization, and communication of all guests needs. To assist in scheduling and all human resources issues.  Maintain all Banquet areas clean and organized.  Communicate with Banquet Director all guest needs and interact with client in a positive, professional manner. Additional duties will include conducting pre-shift meetings with banquet staff to review specific needs of each function including service procedures, set-up, menus, and order of service and special request; ensuring staff is well trained and knowledgeable; ensuring all event set-up and closing duties are performed consistently and efficiently; understanding and facilitating banquet events according to BEO specifications; and responding to guest inquiries and special requests to ensure overall guest satisfaction. Develops and executes creative initiatives to enhance the guest service experience. Verifies that the banquet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines. Must possess excellent written and verbal communication skills as well as organizational skills. Flexible schedule to include weekends and holidays. Ensures that all events, meetings and functions are successful and that legendary service is offered to all guests.
ESSENTIAL JOB FUNCTIONS:

  1. Schedules staff according to business needs, special functions, local attractions and influence business.
  2. Review all written communication, i.e., daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups
  3. Executes the service program as set out by the Director of Banquets
  4. Processes payroll in an accurate and timely manner, as directed
  5. Communicate all changes within the Banquet Department and make adjustments according to the above items
  6. Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications
  7. Works with catering manager, banquet staff and kitchen to deliver an exceptional guest experience
  8. Execute a 5 day training schedule for all new staff
  9. Monitor Captains’ reports daily and take action when needed
  10. Schedules staff according to business needs, special functions, and budget
  11. Know and maintain labor expenses to within budget and follows up on any discrepancies daily
  12. Effectively communicate with Human Resources & Director of F&B and Banquets on all staff related issues.  i.e.  resignations, disciplinary actions, mandated meetings
  13. Develop management reports with weekly meetings and action plans for banquets
  14. Maintain superior service levels and ongoing education of all staff
  15. Maintain cleanliness, efficiency, working conditions and organization of all areas:
    1. All meeting rooms
    2. Hallways
    3. Stair ways
    4. Fire pit area
    5. Basement storage
    6. Banquet equipment storage areas
    7. Banquet kitchen and back of the house areas
    8. Public restrooms areas
    9. Back alley
    10. Golf carts
    11. Balconies
    12. AV equipment areas
    13. Office areas
  16. Ability to independently problem solve issues that arise in banquets
  17. Execute special/wine dinners with coordination with Chef, Marketing, and the Wine Department
  18. Execute holiday functions with coordination with catering, banquets and kitchen
  19. Executive employee events functions delivering an exceptional experience                                                                                             
  20. Works with line staff and kitchen to deliver an exceptional service experience
  21. Ensure accurate inventories and quarterly supply inventories
  22. Schedule work week to be present at key business times to monitor all areas and work longer hours if needed.

ESSENTIAL WORK SKILLS:
  1. Sets an above average example of service to line employees by interacting with guests
  2. Works efficiently and timely at all times
  3. Ability to create and deliver exceptional banquets foods and drinks utilizing props and creativity, delivering legendary memories.
  4. Maintains a professional and calm demeanor under all circumstances
  5. Directs details of particular service group (Servers, bartenders, house persons) to focus on streamlining service and improving the guest experience.
  6. Efficient at leading pre-service meetings to unite service groups and clarify details
  7. Monitors the department’s actual and projected budget to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
  8. Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
  9. Focuses on maintaining profit margins without compromising guest or employee satisfaction.
  10. Ensures compliance with food handling and sanitation standards.
  11. Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage and culinary teams by soliciting employee feedback, utilizing the "open door" policy and reviewing employee satisfaction results to identify and address employee problems or concerns.
  12. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  13. Hires banquets leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
  14. Conducts the beverage inventory as directed by Director of Banquets.
  15. Able to multi-task.
  16. Attends and participates in departmental meetings, leadership meetings, BEO’s meetings, and hotel employee’s functions.
  17. Assists other F&B departments when needed demonstrating team work within all F&B division.
  18. Close and cash out employees at end of shifts, ensuring accuracy and accountability for cash and banks when there is an open cash bar event.
  19. Proficient with Paychex to approve vacation, sick time, and time cards.
  20. Processes and turns in payroll timely.
  21. Embraces Cavallo Point’s Approachable Luxury Philosophy Card and Culture, inspiring the employees to follow and embrace our values and goals.
  22. Participate in china, glassware, silverware, and line inventories as necessary directed by Director of Banquets
  23. Reviews  P&L reports as it pertains to the banquets

MINIMUM EDUCATION AND PHYSICAL REQUIREMENTS:
  1. Three years of banquets experience as a manager
  2. Beverage (Wine, Beer, Liquor) and food certifications preferred
  3. College degree preferable
  4. Beverage (Wine, Beer, Liquor) certification preferred
  5. Proficient in POS knowledge (Micros preferable)
  6. Proficient in computer skills (Microsoft Office, Excel and Word)
  7. Ability to stand for up to 12 hours at a time
  8. Ability to lift 50 pounds on a regular basis


About Our Benefits

Here are some of the benefits available to qualifying employees:

  • Generous Paid Time Off program
  • Health Insurance
  • 401k Retirement Option
  • Five star hospitality training
  • Opportunity for advancement 
  • Employee discount programs
  • Free parking

 

About Cavallo Point

Cavallo Point Lodge is a San Francisco Bay area luxury lodge located at the foot of the Golden Gate Bridge in Sausalito.  The Lodge offers luxury accommodations, fine dining, healing arts center and spa, cooking school and meeting facilities.  In addition to being a member of Historic Hotels of America, Cavallo Point Lodge was named one of the "Top 10 New American Landmarks" by Travel+Leisure and also received LEED Gold Certification for its environmentally sustainable design and construction.
 

This is a management position
This is a full time position

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