Banquet Manager - Hotel Indigo Los Angeles
IHG · United States
About the Director of Banquets position
As our new Director of Banquets, you will oversee the day-to-day operations of our banquet division. You will develop and implement strategies to improve the department's profitability while ensuring guest satisfaction in accordance with the hotel standards. Always following government regulations concerning health, safety or other requirements. You will work closely with the food and beverage/culinary team and employees to successfully execute all banquet operations.
A little taste of your day-to-day
Assists in planning for future staffing needs
Assists in recruiting in line with company guidelines
Prepares detailed induction program for new staff
Assists superior in maintaining a comprehensive, current and guest-focused set of departmental standards and procedures and oversees their implementation
Ensures training needs analysis of Banqueting staff is carried out and training programs are designed and implemented to meet needs
Provides input for probation and formal performance appraisal discussions in line with company guidelines
Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
Regularly communicates with staff and maintains good relations
Financial
Works with F&B Director in the preparation and management of the Catering Sales/Operations budget.
Assists in coordinating the preparation of the banquet sales annual budget
Assists in monitoring and controlling departmental costs on an ongoing basis to ensure performance against budget
Assists in the preparation of the hotel strategic plan, goals, and program
Guest experience
Assists in the co-ordination and monitoring of all meetings and conference business
Assists in managing the standards and procedures of the department, for instance, ensuring that business has been signed prior to commencing planning
Co-ordinate the allocation of space for the conference and associated events
Conduct room familiarizations and site inspections
Monitor competitor activities
Supervise the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
Controls and analyses, on an ongoing basis, the following, in an effort to ensure optimum performance:
Quality levels of product and service
Guest satisfaction
Merchandising and Marketing
Operating costs
Sanitation, cleanliness and hygiene
Assists in the coordination and liaison with the Food and Beverage Director and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as:
Availability of Food and Beverage products
Ensure all food and beverage equipment is in proper operational condition and is cleaned on a regular basis
Ensure that all food and beverage facilities, including banquet/convention space, are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs
Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction
Responsible Business
Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
Initiate action to correct a hazardous situation and notify supervisors of potential dangers
Log security incidents and accidents in accordance with hotel requirements
Accountability
Ensures the smooth execution of any Catering event as per the desired standards and set benchmarks. Works closely with Catering Sales team to achieve the department annual budget
What we need from you
Bachelor’s degree / higher education qualification / equivalent
4 years’ of related experience
Some supervisory experience also preferred
Must speak local language(s)