Director of Banquets at Meda Agency — NeverHard

Job DescriptionJob Description Director of Banquets 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. Our client is looking for an exceptional and multi-talented Director of Banquets . The Director of Banquets is responsible for leading, managing, and supervising all aspects of the Event Operations Department and all event spaces, ensuring company standards are achieved and maintained with respect to quality, volume, and service. This individual will direct, assist, implement, and maintain a service and management philosophy centered around 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 issues relating to the efficient running of the department. Ensure all associates operate in accordance with company guidelines. Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. Conduct on-the-job training for new associates and ensure company standards are achieved. Ensure all new associates complete departmental induction. Communicate performance expectations in accordance with job descriptions and monitor progress. Conduct performance appraisals, coach and counsel associates, and manage progressive disciplinary procedures as required. Encourage associates to be creative and innovative while recognizing their contributions to the success of the operation. Provide exceptional service and ensure guest satisfaction throughout dining and event experiences. Manage a team of food and beverage professionals, ensuring brand standards and service sequences are executed with precision. Maintain complete knowledge of and strictly adhere to all applicable liquor regulations. Monitor storage areas for cleanliness, organization, and proper inventory levels. Establish par levels for supplies and equipment and complete requisitions as needed. Review daily sales, resolve discrepancies with accounting, and track revenue against budget. Prepare weekly schedules based on labor standards and business forecasts, adjusting as needed. Manage and direct all Food & Beverage associates. Conduct daily pre-shift meetings and communicate relevant business updates. Attend required operational, divisional, hotel, and event meetings. Ensure all event information is accurately entered into InfoGenesis and Delphi for invoicing. Introduce yourself to each event organizer as the primary operational contact. Resolve service issues promptly and professionally, ensuring guest satisfaction. Manage last-minute event changes efficiently. Respond to additional requests from the Events Management team while maintaining company standards and meeting client expectations. Ensure compliance with all company, hotel, and local financial policies, licensing requirements, and reporting standards. Monitor equipment maintenance and coordinate repairs as required. Analyze monthly service quality issues and implement action plans for improvement. Ensure departmental standards are consistently maintained and that casual associates receive appropriate training. Monitor staff grooming and professional appearance. Participate confidently in weekly labor meetings. Monitor attendance and address lateness or absences according to company policy. Coordinate staff breaks. Continuously monitor staff performance and ensure departmental standards are met. Assign work and side duties, adjusting assignments throughout shifts as required. Ensure stations, equipment, materials, and event spaces are prepared and maintained to company standards. Inspect event spaces for cleanliness, presentation, and readiness. Anticipate guest needs and consistently promote positive guest relations. Maintain knowledge of all property services, features, and local attractions to assist guests. Manage guest concerns using established service recovery procedures. Maintain cleanliness and working condition of all departmental equipment and work areas. Coordinate maintenance requests with Engineering. Complete event recaps and all required closing documentation. Foster positive working relationships with other departments, vendors, and ownership/corporate teams. Perform all other duties as assigned. Confidentiality While working for the company, there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is essential that all such information remains confidential and is not disclosed outside the organization unless otherwise authorized. General Skills Strong attention to detail, speed, and accuracy. Excellent organizational, prioritization, and follow-up skills. Sound judgment and problem-solving abilities while remaining calm under pressure. Ability to understand guest service needs and deliver exceptional experiences. Ability to work collaboratively as part of a team with minimal supervision. Commitment to maintaining confidentiality. Technical Skills Thorough understanding of financial reporting, labor management, and operational performance. Experience managing large-scale projects from planning through execution. Proven leadership experience with the ability to coach, influence, and develop teams. Flexible schedule and ability to lead in a dynamic hospitality environment. Ability to enforce company standards, policies, and procedures. Strong delegation, organizational, and time management skills. Ability to build positive relationships across departments. Experience identifying training needs and delivering effective coaching. Ability to work under pressure while meeting production schedules and timelines. Physical ability to transport supplies and equipment, work extended shifts, and operate required equipment safely. Strong knowledge of food quality, sanitation, and operational standards. Language Fluent in spoken and written English. Additional languages are considered an asset. Physical Requirements Ability to lift up to 20 pounds. Ability to stand, walk, bend, reach, and move throughout the workday. Ability to communicate effectively with guests and colleagues. Comfortable working in environments exposed to heat, cold, slippery surfaces, commercial kitchen equipment, and cleaning tools. Qualifications Diploma, some college education, or an equivalent combination of education and experience. Current and valid Food Handler Certification. Experience Minimum of two years' experience in a similar leadership capacity. Experience within a luxury or ultra-luxury hospitality environment is preferred. Compensation Salary: $95,000–$105,000 Incentive opportunity of up to 15% of base salary. Final compensation will be based on experience, type of hospitality experience, location, and education.