Job Overview Our Director of Banquets will oversee the day-to-day operations of our banquet division. This position develops and implements strategies to improve the department's profitability while ensuring guest satisfaction in accordance to the hotel standards. Always following government regulations concerning health, safety or other requirements. The Director of Banquets will work closely with the food and beverage/culinary team, Director of Catering and convention services to successfully execute all banquet operations. The ideal candidate will provide leadership and direction, while fostering collaboration and accountability. Responsibilities Recruits, interviews, trains, coaches & counsels staff, providing constructive feedback to enhance performance Manage banquet timecards, payroll, schedules, staffing assignments, and UKG postings in accordance with Union CBA guidelines. Competitively determines banquet beverage pricing. Manages event supply inventory, PARs and minimizes over ordering. Investigates inventory variances and maintain monthly inventory accuracy. Continuously evaluates service standards, operational efficiencies and profitability of banquet operations. Review BEOs daily and lead pre-con, attend BEO, event, pre-shift, and team meetings. Oversee Toast point of sale system, obtain signed banquet checks, billing breakdowns, and event documentation. Ensure banquet rooms are properly set, accurate, and event-ready. Monitor service standards and ensure proper service sequence. Address operational issues quickly and effectively during events. Gather client feedback and evaluate event successes and opportunities. Conduct post-event team debriefs to improve future performance. Conduct meal-period observations to monitor operational needs. Requirements High School diploma or equivalent required with at least 4 years of progressive experience in a hotel or related field. Supervisory experience required, experience with Union CBA's preferred. Must be proficient in Windows operating systems, work with and understand financial information and data, and basic arithmetic functions. Must be able to evaluate and select among alternative courses of action quickly & accurately, convey information & ideas clearly. Must work well in stressful, high pressure situations. Must maintain composure in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need. Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.

Pay:

$80,000.00 - $85,000.00 per year

Benefits:

401(k) Dental insurance Employee assistance program Employee discount Health insurance Health savings account Life insurance Paid time off Professional development assistance Vision insurance Application Question(s): Have you worked for Sheraton Minneapolis Downton / Millennium Hotel Minneapolis or Aimbridge Hospitality? If so, when & where?

Experience:

Banquet Management:

3 years (Required)

Hotel:

1 year (Required)

License/Certification:

ServSafe Certification (Preferred) Ability to

Commute:

Minneapolis, MN 55403 (Required)

Work Location:

In person