Director of Banquets

• Assist Director of F&B and Assistant Director of F&B to provide leadership and management for the Food & Beverage Division by establishing plans of character, integrity, and quality, which result in the long-range continued growth, and profitability of the division and hotel.

• Directly responsible for day to day operation of the Banquet, in line with brand standard as well as The Leading Hotels of the World stretch goals as well as the colleague handbook.
• Provide a complete and satisfying experience to all guests in accordance to the service flow and core standards.
• Serve or assist in serving food and beverage items to guests according to the BEO and departmental service flow and standards.

• Maintain a good relationship with our regular clients.
• Handle guest complaints and solve them.

• Determine and plan for future staffing needs.
• Delegate, supervise and control the work of your subordinates.
• Ensure that rooms/function space are set-up according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to day’s functions. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, and proper layout.
• Coordinate set-up requirements for hotel and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
• Follow up problems which may arise from event order and room allocations and rectify as soon as possible
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• ,确保各部门之间的有效协调与合作。
• Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed.

• A profound knowledge in food and beverage and service rules.
• Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising and accounting.
• To know how to coordinate, control and supervise your subordinates.
• Efficiency in your work, to be honest to the guests, superior and colleagues.
• Have a good attitude and be willing to learn.
• To have a good understanding of English and Chinese language.

• Select, train, evaluate, lead, motivate, coach, and discipline all employees, and supervisors in the Hotel’s Banquet Department to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.
• ,以确保建立文化和核心标准得到满足;进行日常活动和规划。
• You have to organize, supervise and control your subordinates and to help them to execute their tasks.
• Be alert to see the performance and activities of your subordinates and assist them in every aspect.
• You have to protect your subordinates against complaints by accepting all responsibilities.
• To train your subordinates to the position’s and hotel’s standards.

• Flexible.

• All hotel documents, such as: employee handbook, job description, fire and typhoon procedure, etc.
• All new documents that may be issued from time to time by hotel management.
• Training documents and information on hotel’s facilities.
• Catering documents (i.e. proposal, contract and terms and conditions, etc.)
• Related financial reports (i.e. daily revenue, monthly or annually forecast and budget, etc.)

• To keep the Director of F&B regularly and fully informed of all problems or unusual matters of significance so prompt corrective action can be taken where appropriate.
• Inform your subordinates about all hotel activities.
• You have to inform the kitchen of any specific guest comments.

• You have to coordinate your subordinates and look for a good teamwork.
• You have to co-operate efficiently with all hotel departments directly or indirectly involved with the Restaurant Operation.

• To perform other tasks or projects as assigned by hotel management.

Four Seasons Hotels