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Category
Hotel
Cuisine
American
  • Summary
  • Description
  • Skills
Summary
Director of Banquets
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Director of Banquets


Description
Position Director of Banquets
Division Food & Beverage
Reports to Director of Food and Beverage

Overview
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it all starts with you.

Summary/Objective
The director of banquets is responsible for liaising between the sales and catering department and all operational departments in the hotel to flawlessly execute the guests’ needs and unexpressed wishes. Responsible for anticipating the event planner expectations, prepare the operation and orchestrate communication accordingly to ensure our guests are satisfied and PUBLIC is their home away from home in New York City.

Responsibilities:
 Expert in Catering and Event management and servicing, and representation of the hotel, along with excellent knowledge of all facets of the hotel.
 Responsible for executing the strategy for the banquet & event business within the hotel. This includes developing a business plan with goals and strategies, including a financial forecast.
 Resolve customer complaints; handle all guest interactions with the highest level of hospitality and professionalism; accommodate special requests whenever possible. Respond to guests’ requests in an accurate and timely manner, create a positive outcome that will result in a memorable experience for each guest.
 Participate in the creation of the weekly and monthly banquet forecast, competitive surveys, month end report, and other projects as needed.
 Responsible for ensuring return business as well as maintenance and growth of in-house guests.
 Responsible for preparation, coordination and execution of site inspections, client entertaining, wedding tastings and hosted client events.
 Collaboration with heart of house departments including housekeeping, engineering, culinary, stewarding for all aspects of the guests’ requests and what is laid out in the banquet event order.
 Event rooms are immaculate, everything is in working order including climate, lighting, shades, etc. and rooms are set to specification and confirmed with guest prior to event start.
 Public restrooms are immaculate prior to event, prior to breaks, throughout the event and at the conclusion.
 Audio visual is set as specified and technician is present prior to the start of the event and available throughout.
 Banquet event orders are confirmed with guest including room set, menus, timing, breaks, guest count and allowance for overage.
 Coordinate any front of house needs such as VIP sleeping accommodations, late checkouts, luggage storage needs and keep the PUBLIC Advisors in the know.

Behavior/Skills:
Skills:

 Can lead, develop, motivate and empower team members to deliver operational best practices. Identifying opportunities and making recommendations for improving efficiency and quality of service aa well as operating standards.
 Ability to be a firm but fair team leader who effectively plans and sets priorities, assigns accountability and consistently follows-up to ensure key business objectives are accomplished.
 Attentive, accountable and highly organized with the ability to plan multiple activities and meet deadlines.
 Excellent interpersonal and communication skills.
 Excellent phone skills, customer service oriented and proactive.
 Ability to maintain a positive and professional demeanor at all times.

Qualifications:
 A minimum of 2 years of experience as a Director or Associate Director of Banquets in a Hotel environment
 Extensive knowledge of meeting room capacities, banquet set-up, audio-visual and any other pertinent details as they relate to function room set-up.
 Computer literacy to include: Microsoft Word, Excel and PowerPoint.
 Experience working in Delphi required.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

EEO M/F/M/V/D

Position Director of Banquets
Division Food & Beverage
Reports to Director of Food and Beverage

Overview
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it all starts with you.

Summary/Objective
The director of banquets is responsible for liaising between the sales and catering department and all operational departments in the hotel to flawlessly execute the guests’ needs and unexpressed wishes. Responsible for anticipating the event planner expectations, prepare the operation and orchestrate communication accordingly to ensure our guests are satisfied and PUBLIC is their home away from home in New York City.

Responsibilities:
 Expert in Catering and Event management and servicing, and representation of the hotel, along with excellent knowledge of all facets of the hotel.
 Responsible for executing the strategy for the banquet & event business within the hotel. This includes developing a business plan with goals and strategies, including a financial forecast.
 Resolve customer complaints; handle all guest interactions with the highest level of hospitality and professionalism; accommodate special requests whenever possible. Respond to guests’ requests in an accurate and timely manner, create a positive outcome that will result in a memorable experience for each guest.
 Participate in the creation of the weekly and monthly banquet forecast, competitive surveys, month end report, and other projects as needed.
 Responsible for ensuring return business as well as maintenance and growth of in-house guests.
 Responsible for preparation, coordination and execution of site inspections, client entertaining, wedding tastings and hosted client events.
 Collaboration with heart of house departments including housekeeping, engineering, culinary, stewarding for all aspects of the guests’ requests and what is laid out in the banquet event order.
 Event rooms are immaculate, everything is in working order including climate, lighting, shades, etc. and rooms are set to specification and confirmed with guest prior to event start.
 Public restrooms are immaculate prior to event, prior to breaks, throughout the event and at the conclusion.
 Audio visual is set as specified and technician is present prior to the start of the event and available throughout.
 Banquet event orders are confirmed with guest including room set, menus, timing, breaks, guest count and allowance for overage.
 Coordinate any front of house needs such as VIP sleeping accommodations, late checkouts, luggage storage needs and keep the PUBLIC Advisors in the know.

Behavior/Skills:
Skills:

 Can lead, develop, motivate and empower team members to deliver operational best practices. Identifying opportunities and making recommendations for improving efficiency and quality of service aa well as operating standards.
 Ability to be a firm but fair team leader who effectively plans and sets priorities, assigns accountability and consistently follows-up to ensure key business objectives are accomplished.
 Attentive, accountable and highly organized with the ability to plan multiple activities and meet deadlines.
 Excellent interpersonal and communication skills.
 Excellent phone skills, customer service oriented and proactive.
 Ability to maintain a positive and professional demeanor at all times.

Qualifications:
 A minimum of 2 years of experience as a Director or Associate Director of Banquets in a Hotel environment
 Extensive knowledge of meeting room capacities, banquet set-up, audio-visual and any other pertinent details as they relate to function room set-up.
 Computer literacy to include: Microsoft Word, Excel and PowerPoint.
 Experience working in Delphi required.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

EEO M/F/M/V/D


Details
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Skills
TIPS Awareness
Sales and Catering
Microsoft Office
Catering Service
Basic Knowledge of Wines
Basic Beers/Spirits Knowledge
Able to lift 30+ pounds
Fast-Paced Experience
By applying you confirm you have these skills.

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215 Chrystie St, New York, NY 10002, USA