Coordinates and supervises the execution of all banquet functions to ensure that all services, menu items and activities requested/indicated on the Banquet Event Order are provided.

The Banquet Director at PGA National Resort responsibilities:

• Coordinates and supervises the execution of all banquet functions to ensure that all services, menu items and activities requested/indicated on the Banquet Event Order are provided.
• Direct, control, and organize the Banquet Department in order
• Make sure that the Banquet Department has all the equipment needed to service and to ensure they are maintained and operational at all times.
• Ensure the flow of communication, harmony, teamwork and productivity within the department.
• Organize new hire and associate training programs, resolve associate concerns, hire new staff, and evaluate team member performance on daily, weekly and annual basis.
• Monitor budgets and payroll records, and review financial reports to ensure that expenditures and staffing levels are aligned with the hotel / company requirements.
• Ensuring legal, health and safety obligations for Food and Beverage.
• Forecast food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned prior to the banquet event.
• Schedule and coordinate Banquet events, attend and implement pre-meal meetings
• Attend Pre-conference and daily BEO meetings.
• Ensures appropriate setup of functions.
• Oversees functions flow smoothly and trouble free
• Follows up with the Captains to assure daily responsibilities are completed.
• Investigates and resolves challenges regarding food quality, service, or meeting space.
• Implements a recognition program throughout the operation.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Spend sufficient enough time on the floor to observe and collect data to improve daily service.
• Recognize, coach and give immediate feedback.
• All other duties as required.

Qualifications:

• Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule.
• Higher Education with a minimum of college degree in Hospitality or Business Diploma.
• Exceptional knowledge and understanding of various banquet and food service techniques standards.
• Effective leadership, management, organizational and communication skills.
• Ability to work flexible schedule to include weekends and holidays.
• Ability to multi-task in a high paced environment.
• Be able to make quick decisions and possess good judgment under pressure.
• Excellent business communication and interpersonal skills.
• Microsoft Office (excel, word, power point), micros, Delphi

Language Skills: Excellent verbal and written communication skills.

Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Other Skills and Abilities: Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times. Ability to transport carts, service equipment, some kitchen and cleaning equipment.

Physical Requirements: Standing, walking in different areas for long periods of time, lifting 15-20 pounds, bending, pushing a cart full of merchandise, sweep, dust and mop.

Work Environment: Interior and exterior of hotel, in the restaurant, lounge and kitchen areas, with exposure to extreme temperatures, exposure to Food and Beverage hazardous cleaning chemicals, exposure to food items and beverages.