Assistant Director Of Banquets

Situated between the energy of Downtown Chicago and the convenience of the nation's busiest airport, Loews Chicago O'Hare Hotel is truly the best of both worlds. Complete with rotating art gallery showcases by local artists, lux amenities and upscale accommodations - our property is truly an O'Hare Oasis.

Job Specific

• Assists in the development of all banquet department schedules, forecasts and budgets

• Administers all departmental guidelines, policies and procedures

• Responsible for smooth, efficient, cost effective operation of all banquet food service functions, to include; labor management, equipment inventory control, proper preparation of banquet check

• Oversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet check and tear down operations

• Reviews daily payroll report/records, ensures labor costs conform to established guidelines

• Maintains banquet server gratuity information, prepares transmittal for submission to payroll department

• Assists in the interviewing and selection of departmental employees

• Trains, appraises, coaches, counsels, and disciplines departmental employees according to Loews Hotels standards

• Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy

• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

• Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance

• Assists in the establishment of appropriate par levels for all banquet equipment and supply inventories, so as to support forecasted activities without experiencing shortages or excessive inventory situations

• Ensures the security and maintenance of all banquet equipment and supplies

• Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintains communications with other departments within the hotel

• Communicates daily with Banquet Chef and Captains to obtain/provide current status of daily activities/functions and information regarding upcoming events

• Verifies banquet cover count, prepares and presents banquet check for guest payment/signature, forwards signed check, all associated documentation and payment (if received) to appropriate accounting representative

• Responds to guests complaints/comments in a positive, professional manner

• Attends/conducts departmental meeting as required to communicate effectively with all banquet department personnel to ensure that they are kept current on pertinent hotel information and activities

• Evaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance

• Other duties as assigned

General

• Promotes and applies teamwork skills at all times

• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance

• Is polite, friendly, and helpful to guests, management and fellow employees

• Executes emergency procedures in accordance with hotel standards

• Complies with required safety regulations and procedures

• Attends appropriate hotel meetings and training sessions

• Maintains cleanliness and excellent condition of equipment and work area

• Complies with hotel standards, policies and rules

• Recycles whenever possible

• Remains current with hotel information and changes

• Complies with hotel uniform and grooming standards

Qualifications

• Thorough knowledge of all matters relating to the proper administration and operation of banquet food service operations

• Three to five years progressive management experience in large up-scale, hotel or convention center banquet operations

• Certifications; "Certified Food Manager", "TIPS" or equivalent responsible vendor

• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria

• Effective management, leadership, organizational and communication skills

• Ability to work flexible schedule to include weekends and holidays