IHG Assistant Director of Banquets - InterContinental Los Angeles Downtown in Los Angeles, California

Description:

Do you see yourself as an Assistant Director of Banquets?

When you’re a part of IHG, you’re more than your job title. And that’s what we love – the individual talents, interests and dreams that make you who you are. Join us and we won’t expect you to conform to any stereotype – because we know that a team with different perspectives and passions can only make us stronger.

Duties and Responsibilities

FINANCIAL RETURNS

  • Prepare and monitor the banquet departmental budget and financialplans to support the hotel’s overall profitability.

  • Control departmental labor and expenses.

PEOPLE

  • Lead the day-to-day operation of the banquet department,communicate objectives, and schedule/assign work.

  • Plan and lead team meetings to provide coaching around newprocedures, policies, areas of need, Communicate and enforce policies andprocedures.

  • Drive the hiring process, including job posting, candidateselection, interviewing and hiring of Banquet employees.

  • Drive salary changes, discipline and termination actions forbanquet employees. Ensure all staff is properly trained and have the toolsand equipment needed to effectively carry out their job functions.

  • Promote teamwork and quality service through daily communicationand coordination with other departments.Key departmental contacts include Sales and Marketing, Catering,Housekeeping, Accounting, Maintenance and Guest Services.

  • Interact with outside contacts:

  • Guests – to ensure their total satisfaction

  • Vendors – to ensure adequate inventory of supplies and equipment,to discuss pricing or service issues, to resolve any vendor performanceissues, etc.

  • Regulatory agencies – regarding safety and compliance matters

  • Other contacts as needed (professional organizations, communitygroups, local media)

GUEST EXPERIENCE

  • Create a culture of guest service in the department, ensure guestsare greeted upon arrival. Respondto guest requests and complaints in a prompt and professional manner. Establish and implement appropriateservice recovery guidelines according to in order to ensure total guest satisfaction. Make decisions regarding servicerecovery measures that need to be taken.

  • Ensure that the guest check is reviewed with the client after eachfunction and a signature is obtained.

RESPONSIBLE BUSINESS

·

Ensure that rooms are

set-up and service delivery is carried out according to guest expectations and

banquet event order. Conduct

pre-function meetings with scheduled staff and review all information pertinent

to the service and set-up of groups.

Inspect scheduled function areas/rooms, table set-ups, bar set-ups,

buffet tables, receptions and coffee breaks for cleanliness, attractiveness and

proper layout.

·

Meet with Kitchen Staff

to review scheduled groups’ menu. Ensure

agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other

technical needs

  • Maintain procedures to (1) ensure the security and proper storageof banquet inventory and equipment, (2) ensure the security of monies,credit and financial transactions, (3) replenish supplies, inventory,uniforms, etc. in a timely and efficient manner, and (4) to minimizemisuse and breakage of china, glassware, linen, and supplies and to ensurethat no re-usable goods are wasted.Establish par levels forsupplies and equipment.

  • Ensure that equipment is prepared for the following day’swork. Ensure that all banquetequipment is in proper operational condition and is cleaned on a regularbasis. Ensure that all banquetfacilities are cleaned, vacuumed, and properly stocked according toanticipated business volumes.Notify Engineering immediately of any maintenance and repairneeds.

  • Ensure that guest property and exhibit materials are handled in asecure and effective manner. May serve as Manager on Duty.

  • Perform other duties as required.

Qualifications

Qualifications and Technical skills :

Some college or advanced food and beverage

operations training and two years’ experience in banquets or food and beverage

operations, including one-year supervisory experience, or an equivalent

combination of education and experience.

Must speak fluent English.

This job requires ability to perform the following:

·

Carrying or lifting items weighing up to 50

pounds

·

Moving about the function areas

·

Handling objects

·

Bending, stooping, kneeling

Other:

  • Communication skills are utilized asignificant amount of time when interacting with others; demonstratedability to interact with customers, employees and third parties thatreflects highly on the hotel, the brand and the Company.

  • Reading and writing abilities areutilized often when completing paperwork and banquet event orders,interpreting results, giving and receiving instructions, and training.

  • Mathematical skills, including basic math, budgeting, profit/lossconcepts, percentages, and variances are utilized frequently.

  • Problem solving, reasoning, motivating, organizational and trainingabilities are used often.

  • Alcohol awareness certification and/or food service permit or validhealth/food handler card as required by local or state government agency.

  • May be required to work nights, weekends, and/or holidays.

In return we'll give you a competitive financial and benefits package which can include healthcare support, a matching 401 (k) plan (US Only).

Hotel discounts worldwide are available as well as access to a wide variety of discount schemes and the chance to work with a great team of people. Most importantly, we're ready to welcome all of you.

So whoever you are, whatever you love doing, bring your passion to IHG and we’ll make sure you’ll have room to be yourself. What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

Job: Hotel General Management

Location: CA-Los Angeles

Requisition ID: R139637