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Director of Banquets

Washington, DC, United States, Washington, United States

Director of Banquets

  • Washington, DC, United States
  • Food & Beverage Division
  • Full time

The Group

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world’s most luxurious hotels, resorts and residences. Having grown from its Asian roots into a global brand, the Group now operates 36 hotels and six residences in 23 countries and territories, with each property reflecting the Group’s oriental heritage and unique sense of place. Mandarin Oriental has a strong pipeline of hotels and residences under development and is a member of the Jardine Matheson Group. 

Our Hotel

Set at the heart of the U.S. capital between Maine and Maryland Avenues and 12th and 14th Streets, SW, Mandarin Oriental, Washington DC has redefined luxury in the city. Just streets away from the nation’s most revered monuments and the Smithsonian Institution, the hotel is also within easy reach of Capitol Hill and District Wharf.

Overview of Position

It is the mission and intent of this position that the incumbent will take full responsibility for all aspects of the Banquet Operations being pro-active, creative and results driven.  In addition, this individual will have operational and financial responsibility for the overall banquet operation. The Director of Banquets is responsible for the overall Banquet Operations Management. He makes decisions responsibility for all functions in the hotel.

The Director of Banquet Operations will report to the Director of Food and Beverage and is responsible for leading Banquet Operations. S/he will supervise and provide leadership for banquet managers, assistant managers and all line colleagues in the Banquet department.

Essential Functions

  • Will execute all operational and strategic initiatives per MOHG standards. Will provide feedback and alternatives for creative problem solving and product enhancement.
  • Provide leadership and support for all banquet colleagues and management.
  • Adhere to and support the provisions outline in the Collective Bargaining Agreement. Be a voice of reason, expertise and authority in terms of following the rules of the Collective Bargaining Agreement.
  • Administer progressive discipline; provide managers with support during progressive discipline meetings with line colleagues; administer progressive discipline in accordance with the rules and regulations outlined in the Collective Bargaining Agreement.
  • Train, evaluate and schedule banquet colleagues in accordance with the standards of the company policies and guidelines as outlined in the Collective Bargaining Agreement.
  • Exhibit the ability to hire, train, motivate, discipline, direct and supervise the work of colleagues in the banquet department.
  • Develop and maintain all training programs on a continual basis to ensure a high degree of professionalism within the department.
  • Preparation of strategic business plans for the hotel specifically pertaining to banquet operations.
  • Formulation and implementation of strategic direction for the banquet department.
  • Development of banquet colleagues through continual coaching and mentoring. Utilize all MOHG approved performance evaluation tools to provide colleagues structured feedback in a timely and professional manner.
  • Coordinate with management of other departments to insure the needs of the catering department are being met.
  • Prepare the payroll and gratuity reports as required.
  • Prepare banquet checks with all back-up for collection at end of functions.
  • Attend regular catering meetings to obtain information for upcoming contracted functions.
  • Attend weekly Food & Beverage meeting.
  • Attend and participate in all other required meetings on a regular basis.
  • Organize, orchestrate and communicate any last minute changes or details to functions.
  • Post all contracted function sheets and give instruction to assistants and/or banquet servers to insure the success of functions.
  • Ensure all colleagues adhere to the MOHG mandated grooming standards. Provide coaching and counselling to ensure colleagues are properly informed of the grooming expectations and all violations are corrected swiftly.
  • Develop and maintain the beverage program for the banquets department.
  • Help with the creation, development, review of the banqueting menu’s in conjunction with the Director of Food and Beverage and Culinary teams.

Requirements

  • 6+ years of progressive leadership in food and beverage with a strong concentration on Banquet Operations Management (4 years or more of direct Banquet Management is required; a combination of banquet management and overall food & beverage management experience will be taken under consideration). Experience in a similar role will be strongly favored.
  • Candidates must possess banquet management experience in a complex, large scale banquet operation within a luxury hotel or resort setting.
  • Prior demonstrated experience in managing financials in a complex banquet operation.
  • Bachelor’s degree in hospitality or related field is required.
  • Must possess experience as a banquet manager in a unionized hotel environment.
  • Strong communication skills with fluency in English are required.
  • Willing to work a flexible schedule to include early mornings, late nights, weekends and holidays.
  • Be a self-motivator and motivator of others; most possess demonstrated leadership abilities to work with a varied and diverse work force.
  • Work in a safe, prudent and organized manner.
  • Have an in-depth knowledge of food and its preparation; as well as in-depth wine, liquor and beer knowledge are both required.
  • Be approachable and accessible to be able to relate to all levels of guests and management.
  • Highly organized multi-tasker with strong attention to detail.
  • Be able to consistently delight and satisfy our guest to ensure their return.
  • Be responsible to achieve and exceed guest and colleague satisfaction scores.

Desirable

  • Multi-lingual abilities are preferred.

Working with us means…

We are dedicated to delighting our guests and colleagues. We are committed to becoming the best and we emphasize working together to achieve this goal. We support acting with responsibility.

Working with us means working harmoniously, respectfully, passionately, and towards personal growth. Working with us means that you will be personally valued. From the initial interview through the comprehensive orientation to the numerous Learning and Development programmes, we are committed to providing a Mandarin Oriental ‘Colleague Journey’ that exceeds colleague expectations.

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Equal Employer Opportunity statement

Mandarin Oriental Hotel Group provides equal employment opportunities (EEO) to all colleagues and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Mandarin Oriental Hotel Group complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, and transfer, leaves of absence, compensation and training.

Mandarin Oriental Hotel Group expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Mandarin Oriental Hotel Group’s colleagues to perform their job duties may result in discipline up to and including discharge.

 

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