DIR - CATERING & BANQUETS

Overview

Under the direction of the Vice President of Food and Beverage, the Director of Catering & Banquets plans and directs the overall Banquets operations, including all related management functions to ensure a positive guest experience; acts as a key leader and example to the department, ensures accurate record keeping, prepares, reviews and analyzes reports.

BENEFITS INCLUDE:

• Medical, Dental, Vision Prescription, Life, Accident, Pet Legal
• 401K with match
• Paid Time Off
• Holiday Pay
• Free Meals, Free Uniforms, Free Parking
• Discounts at Hard Rock properties around the globe
• All team members are eligible to participate in the discretionary annual bonus program
• Training and Leadership development programs
• Wellness programs including onsite information and fitness seminars
• Team Member Resource Groups
• Recognition programs
• Salary range $85,000-$100,000. 

Responsibilities

• Exhibit conduct in accordance with all Gaming Commission Regulations and Hard Rock Hotel & Casino’s departmental policies and procedures.
• Supervise the Banquet Office, to ensure that all payroll, schedules and reports are completed in a timely manner.
• Leads by example, creating an environment focused on hospitality, service, and product quality.
• Hires and discharges employees according to established personnel policies and procedures, ensuring the appropriate staffing levels are consistently met.
• Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
• Conducts staff meetings, as well as attends Banquet Event Order Meetings, Forecast Meetings, F & B Meetings and Pre-Convention Meetings. Weekly crew meetings with other Directors and VP of food and Beverage.
• Collaborates with Food & Beverage in designing, planning and pricing of all menus.
• Ensures guest service according to established standard of quality.
• Keeps departmental labor cost on an acceptable level.
• Monitors scheduling to ensure maximum coverage to the department, planning, timing and supervision of all details for successful banquet functions.
• Continuously maintains visibility to Team Members and guests while checking on events to ensure that all is running smoothly and as expected.
• Order supplies, linens, uniforms, and outside purchases in collaboration with Banquet Manager.
• Prepare and adhere to monthly budget and monthly payroll forecast.
• Advises staff of and adheres to established hotel policies, food and beverage policies, labor regulations and liquor laws.
• Promotes positive public/employee relations at all times.
• Maintains a clean, safe, hazard-free work environment within area of responsibility.
• Drives P&L strength by implementing appropriate programs and systems and provides oversight to ensure adherence to such. Monitors P&L statements to ensure objectives are met, and recommends corrective actions as required. Ensures strong fiscal responsibility is demonstrated by staff.
• Utilize and/or create financial reporting tools to properly measure area’s efficiency and financial success and takes corrective action as necessary.
• Conducts or reviews detailed management and operational analyses to ensure ongoing success and efficiency within the department.
• Recommends to senior management operational enhancements that support initiatives and promote excellence.
• Demonstrates a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values.
• Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate.
• Perform other duties as assigned.

Qualifications

• Bachelor's degree in Restaurant Management or Hospitality as well as five (5) to ten (10) years of management experience in a food and beverage area, including but not limited to Catering, Banquets and Volume restaurants or an equivalent combination of education and experience.
• Diverse business experience with significant administrative responsibilities in a major corporation with multiple units.
• Minimum ten (10) years Food & Beverage experience, with minimum five (5) years in management capacity.
• Minimum three (3) years resort hotel experience.
• Ability to deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
• Commitment to routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
• Must present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
• Strong communication and interpersonal skills to effectively communicate with guests, team members, all levels of management and other departments.
• Thorough understand of and ability to drive P&L strength and institute and maintain appropriate programs to effect positive financial results and budgetary procedures.
• Well-developed, tactful problem-solving skills with the ability to apply ingenuity and creativity towards a resolution.
• Proven ability to direct, motivate and develop staff.
• Ability to lead and mentor team to meet objectives.
• Adaptable to departmental strategic plans in order to achieve organizational goals.

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