Director of Banquets

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

As Director, Banquets you will provide vision and leadership that fosters an engaged team and ensures quality, efficiency and superior service at each group function .Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards.  Direct, implements and maintains a service and leadership philosophy, which serves as a guide to respective staff to ensure guest satisfaction.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of:
  • Manual system procedures.
  • Daily housecount, arrivals/departures, VIPs.
  • Scheduled in-house group activities, locations and times.
  • Correct maintenance and use of equipment..
  • All department policies/service procedures.
• Maintain complete knowledge of service requirements for each scheduled function:
  • Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
  • Particular characteristics/descriptions of wines/champagnes ordered.
  • Prices of specified selections of cash functions.
  • Groups' names and background.
  • Type of functions and expected attendance/guarantee numbers.
  • Scheduled hours of service.
  • Special requests/arrangements.
  • Order of service, traffic flow in room.
  • VIPs.
  • Payment arrangements.
• Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness.  Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the storage areas.
• Review sales for previous day and resolve discrepancies with Accounting.  Track revenue against budget.
• Retrieve and organize Banquet Event Orders (B.E.O.'s) according to departmental standards.  Make note of changes as received from Catering and post function sheets for the next 7 days.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands.
• Ensure that staffs report to work as scheduled.  Document any late or absent employees.
• Coordinate breaks for staff.
• Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet with the Chef and Stewarding to review scheduled group's menu and guaranteed numbers and all equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements.
• Prepare station assignments according to group requirements and Hotel standards.
• Assign sidework to Servers in accordance with departmental procedures.  Communicate additions or changes to the assignments as they arise throughout the shift.  
• Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems.  Ensure replenishment of items as specified on event orders and requested by group contact.
• Set out name cards, escort cards in accordance with group requirements and departmental standards.
• Organize head table assembly and assist in group's entrance into the function area.
• Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
• Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
• Direct Servers on timing of service throughout function.
• Communicate additional meal requirements and special requests to the Kitchen.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assist Banquet staff with their job functions to ensure optimum service to guests.
• Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Total all charges for the group function, prepare check and present to group contact for payment.  Adhere to all cashiering procedures/policies.
• Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas.

• College degree.
• 5 years’ experience as a Banquet Manager, preferably at a 4 or 5 Star/Diamond style Hotel.
• Food handling certificate and TABC.
• Certification in CPR
• Knowledge of various food service styles.
• Knowledge of specific room set-up styles.
• Knowledge of organizing service from information on B.E.O.'s.
• Knowledge of staffing guidelines/requirements for various types of banquet functions.
• Fluency in English, both verbal and non-verbal.
• Compute basic arithmetic.
• Familiarity with food and beverage cost controls.
• Ability to suggestively sell.
• Previous guest relations training.
• Creative ability to decorate food table/displays
• Familiarity with Sales and Marketing tools for Banquets.

What’s in it for you:

• Paid time off
• Medical, Dental and Vision Insurance, 401K
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academy designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities