Director of Banquets in Vancouver

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you. Rosewood Hotel Georgia, a Rosewood Hotel, is looking for an exceptional and multi-talented Director of Banquets.

The Director of Banquets is responsible to take the main lead in managing and supervising all aspects of the Event Operations Department and areas in which events take place in such a way that company standards are achieved and maintained in respect of quality, volume, and service. Directs, assists, implements, and maintains a service and management philosophy of exceptional guest service.

Essential Duties and Responsibilities:

• Take full accountability and responsibility for all aspects of the Banqueting operation.
• Inform the Director of Food & Beverage of any or all issues relating to the efficient running of the department.
• Ensure that all Rosewood associates fall in line with the company guidelines.
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Conduct on the job training for new associate members and ensure company standards are achieved.
• Communicate performance expectations in accordance with job descriptions for each position and monitor progress.
• Conduct performance appraisals, coach and counsel associates and handle progressive disciplinary procedures as required.
• Encourage associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Provide exceptional service and ensure guest satisfaction with dining experiences.
• Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Check storage areas for proper supplies, organization, and cleanliness.
• Establish par levels for supplies and equipment.
• Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Review sales for previous day; resolve discrepancies with accounting.
• Track revenue against budget.
• Prepare weekly work schedules in accordance with the department’s labor standards and forecasts.
• Manage and direct all F&B associates.
• Conduct a daily pre-shift meeting with staff and review all information pertinent to the day’s business.
• Attend daily and weekly division and hotel meetings and cascade information to the team where appropriate.
• Ensure that all items relevant to the event are posted in InfoGenesis and Delphi for accurate invoicing.
• Introduce themselves to the organizer of each event, explaining that they are in charge of their function and how the organizer can find them, should they require anything.
• Ensure that any lapses in service are dealt with efficiently and to the guest’s satisfaction, with the minimum of fuss.
• Take responsibility for any last-minute changes the organizer may make, and act upon them.
• Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including timely and accurate reporting of financial information.
• Monitor equipment maintenance and report any issues and repairs that may need to be carried out.
• Analyze monthly defect and service quality issues and prepare a detailed action plan to reduce.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Document any late or absent employees in accordance with the attendance policy.
• Assign work and side duties to staff in accordance with departmental procedures.
• Monitor the preparation of station assignments, ensuring compliance to departmental standards.
• Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Always promote positive guest relations.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• Complete work orders for maintenance repairs and submit to Engineering.
• Create and maintain a positive collaboration between other outlets, vendors and corporate/ownership teams.
• All other duties as required.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler Certification.
• Minimum two years’ experience in a similar capacity.
• Experience with a luxury or ultra-luxury property or brand is preferred.

The salary range for this position is $95,000 to $105,000. This is the pay range for this position that the Hotel reasonably expects to pay. Incentive up to 15% of salary. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.