Director of Banquets

Mondrian Doha Now SBE
West Bay Lagoon neighborhood of Doha, capital city of Qatar.
Mondrian Doha Now part of SBE will be the first Hotel in the Middle East, with more in the pipeline.
23 Jan 2017
20 Feb 2017
Attractive Salary and Benefits
Job Level

Job Purpose:

Under the general guidance of the Director of Food & Beverage, ensuring that all guests have an Engaging, Dynamic Experience.  Lead and drive SBE Group vision by ensuring that all F&B employees consistently use the established tools.  Responsible for coordinating, supervising and directing all Banqueting operations, while maintaining a profitable Banqueting department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Duties & Functions:

  • Establish, monitor and manage budgeted revenue and net operating income. Assures that the budgeting process is performed accurately and efficiently
  • Liaise and maintain excellent working relationship with the Events sales tea
  • Develop and implement action items and provide support and guidance to Banquets team to achieve or exceed budgeted revenue and net operating income goals
  • Work closely with the Events management team, and have primary responsibility for the development of all Banquets operations
  • Oversee the development and implementation of Standard Operating & Service Procedures for Banquets
  • Ensure that labor and expense guidelines are adhered to in order to maintain budgeted expenses
  • Institute and monitor service and/or product upgrades in order to maintain the company’s competitive edge
  • Establish and enforce MHG/property specific Standard Operating Procedures
  • Promote guest satisfaction throughout the operation
  • Implement repeat guest recognition programs to build loyalty to the operation
  • Promote inter-company business relations and shares best practices
  • Distinguish us as the industry leaders that continually improve to maintain our cutting edge
  • Act as a liaison between the community and the Food and Beverage operation
  • Supervise and provide leadership to all Banquets personnel
  • Respond to guest complaints in a timely manner
  • Monitor industry trends, take appropriate action to maintain competitive and profitable operations
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
  • Coordinate and monitor all phases of Loss Prevention in the Food and Beverage department
  • Prepare and submit required reports in a timely manner
  • Organize and conduct department meetings on a regular basis
  • Monitor quality of service and product
  • Initiate menu planning and preparation
  • Ensure the training of department heads on SOP’s, report preparation, technical job tasks
  • Select, train and develop personnel within the department.  Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within Morgans Hotel Group policies
  • Oversees all aspects of training and orientation for MHG/property specific Banquets Front of the House team
  • Reports and documents any observed or know safety hazards, conditions or unsafe practices and procedures to management immediately
  • Maintain high level of service and product quality with exceptional guest service satisfaction

Specific Job Knowledge & Skills:

  •  High School Diploma or equivalent required, College Degree in Business, Hospitality, or Related field preferred
  • Minimum of three years experience in overall Food and Beverage operation as well as management experience, Banquets operation is must
  •  Culinary, sales and service background required
  • Licenses or Certificates:  Ability to obtain and/or maintain any government required licenses, certificates or permits
  • Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations
  • Well versed in all aspects of discreetly catering to the highest demands of high profile and powerful clients
  • One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
  • Ability to multitask, work in a fast paced environment and have a high level attention to detail
  • Strong verbal and written communication skills in English
  • Must possess excellent interpersonal, communicational and business skills, be guest service oriented, and be able to manage a diverse group of people.
  • Maintain positive and productive working relationships with other employees and departments
  • Ability to work independently and to partner with others to promote an environment of teamwork
  • Must be able to maintain a flexible work schedule, including evenings, nights and weekends