Sage Restaurant Group Director of Banquets in Savannah, Georgia
From fresh fish to wild mushrooms, The Emporium’s Kitchen restaurant showcases locally-sourced, quality menu items that will take your dining experience to the next level. With signature menu items such as Cocquilles St. Jacques, Salmon en Papillote, Rabbit Ragout with House-Made Pappardelle, or Fruits de Mer Tower, The Emporium Kitchen is a dining experience that one should not miss. Located on Perry Street in Savannah's historic district, The Emporium welcomes you to be swept away by its eclectic and effortless vibe.
Experience the Emporium: https://emporiumsavannah.com/ Director of Banquet Responsibilities:
High focus on staff training and keeping up with luxury service standards
Evaluating and implementing new processes and standards
Relationship management with Food & Beverage and Sales Departments
Handles business as it ebbs and flows throughout the seasons (example: weddings, holiday parties, etc.)
Why you want this job:
Fun outings with leadership team
Sage Restaurant Group perks – hotel and restaurant discounts nationwide
Medical, Vision, and Dental
Must Have Requirements:
Luxury banquet experience
Experience managing a team
Previous Director of Banquet experience preferred
Director of Banquets
The Emporium Savannah
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
The Director of Banquets is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Building Effective Teams
Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.
Advanced knowledge of the principles and practices within catering and food and beverage.
Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.
Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
Excellent hearing necessary for verbal interaction with guests and associates.
Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates.
Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.
Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally. Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally. Mobility -ability to service clients on a moments notice, variable distances, 100%. Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum). Climbing stairs up to approximately 55 steps 3-5% of 10 hours. Driving -distance varies (20% used for sales calls).
One to two years of post high school education.
Two to three years in a related position with this company or other organization(s).
Operation of computer, typewriter, telephone, calculator, facsimile and vacuum.
Lifting trays, dish racks, glass racks. Pushing carts, Queen Marys, hotbox, portable bars.
Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment. Inside 70% of 10 hour shift. Outside 30% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold.
Full Time - Regular