The primary role of the Director of Banquets at The Cooper is to manage all aspects of the Banquets Department functions while maintaining the highest standards possible for guests.

Duties/Responsibilities:

• Maintain complete knowledge of daily house counts, arrivals and departures, VIPs, and scheduled in-house group activities.

• Maintain complete knowledge of service requirements for each scheduled function, including detailed menu selections, major ingredients, appearance, quality standards, garnish and method of presentation; wines/champagnes ordered; prices of specified selections of cash functions; group's names and backgrounds; type of functions and expected attendance; scheduled hours of service; special requests, arrangements; order of service and traffic flow; and payment arrangements.

• Maintain complete knowledge of and strictly abide by state liquor regulations.

• Check storage areas for proper supplies, organization, and cleanliness.

• Establish par levels for food supplies, linen, and equipment—complete requisitions to replenish shortages.

• Review sales from the previous day and resolve discrepancies with the accounting team.

• Track revenue against budget/ forecast.

• Retrieve and organize Banquet Event Orders; make note of changes as received from Catering and post function sheets for the following week.

• Meet with the Banquet Chef and Stewarding Leaders to review the scheduled group's menu and equipment requirements.

• Prepare station assignments according to group requirements and hotel regulations.

• Inspect the scheduled function areas/rooms for cleanliness and proper set-up; rectify any deficiencies with respective departments.

• Assign side work to servers. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.

• Conduct pre-shift meetings with servers; review all information pertinent to the event set-up and service. Ensure daily line-ups occur.

• Inspect the grooming and attire of staff; rectify any deficiencies.

• Inspect table, buffets, bar set-ups, and other stations for layout, cleanliness, neatness, attractiveness, and accordance with the group's requirements. Ensure replenishment of items as agreed to.

• Meet with the group coordinator /host before the function, and ensure all arrangements are taken care of.

• Constantly monitor staff performance in all phases of service and job functions, ensuring all procedures are carried out to standards.

• Observe guests' reactions and confer frequently with staff to ensure guests' satisfaction.

• Anticipate guests' needs; respond promptly and acknowledge all guests, however busy and whatever time of day. Be pleasant, smile, and greet all guests, using surnames when possible.

• Monitor and handle guests' complaints, ensuring guests' satisfaction.

• Total all charges for each group function; present the check to the group for payment.

• Ensure that unused food is returned to the kitchen and that all banquet supplies are returned to storage areas.

• Direct final breakdown of the function room and clean-up.

• Ensure all cashiering procedures are processed in compliance with accounting standards.

• Foster and promote a cooperative working climate, maximizing productivity and colleague morale.

• Prepare and submit daily /weekly payroll and tip distribution reports. Calculate servers' gratuities. Monitor payroll to ensure the department budget is not exceeded.

• Direct and complete regular inventories.

• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet business demands.

• Ensure staff report to work as scheduled. Review colleague timecards.

• Interview, hire, train, and supervise Banquets colleagues.

• Discipline and counsel staff as needed.

• Ensure that consistent quality standards are being achieved.

• Supervise the set-up of all Banquets and hospitality suite functions; monitor the quality of delivery and service.

• Ensure all banquet equipment is maintained and stored properly.

• Attend all designated staff meetings and training sessions.

• Stay updated on food and wine trends.

• Maintain knowledge of hotel features/services, outlets, hours of operation, etc.

• Practice emergency procedures in compliance with hotel/ company standards; react and assist in hotel emergencies as needed.

• Be an ambassador of the hotel and the company at all times, in and out of the workplace.

• Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community.

• Be knowledgeable of, implement, communicate, and comply with policies

• Maintain confidentiality and security of all guest and general hotel information.

• Assist in other areas as needed.

Required Skills/Abilities:

• Ability to communicate fluently in English with hotel guests and colleagues.

• Ability to provide friendly, efficient, and courteous service to guests.

• Ability to calculate.

• Ability to work under pressure, be organized, self-motivated, and work well with others.

• Strong positive attitude and ability to initiate light conversation with guests.

• Knowledge of the hotel property and operating hours of each guest service area.

• Basic knowledge of Charleston and the surrounding areas.

• Knowledge of proper handling and storage of food and beverage items.

• Ability to provide legible communication.

• Ability to complete work in a timely, accurate, and thorough manner.

• Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.

• Knowledge of various food service styles (i.e., French, Russian, butler style, flambe).

• Knowledge of specific room set-up styles. Familiarity with F&B cost controls.

• Knowledge of liquor laws and regulations.

• Understanding of the luxury hotel environment.

Education and Experience:

• Five years of F&B experience required, preferably in Banquets, with a minimum of two years progressive management in a luxury hotel.

• A bachelor’s degree in hospitality management, Business Administration, or a related field is preferred.

• Knowledge of Delphi, Workday, ProfitSword, and Infor.

BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.