Banquet Director

The La Jolla Beach & Tennis Club is currently seeking a Banquet Director to join our team at our beautiful oceanfront property! Be a part of the diverse team at La Jolla Beach & Tennis Club, Inc. Our landmark hotels and restaurants have become La Jolla institutions, which are founded on family values and community mindedness. La Jolla Beach & Tennis Club, Inc. offers excellent benefits and a great work environment for our employees. What we offer: Free daily meal and salad bar Free parking Benefits including: Medical, Dental, Vision, 401K (based on employment status) Paid vacation, sick, and holiday time Dining discounts for employees (and up to 6 guests) at the Marine Room, The Shores Restaurant, and our Club Dining! Property retail shop and hotel discounts $500 referral bonus for referring new employees to The La Jolla Beach & Tennis Club What we ask: Consistently provide professional, attentive, and genuinely friendly service Promote and follow LJBTC, Inc's Signature Service standards and requirements to ensure a lasting impression of exemplary service resulting in satisfied and loyal members and guests Schedule: Full Time Exempt. Hours and Days Vary. Pay: $90,000-$110,000 annualized salary. SUMMARY Plan, organize, control and direct the work of employees in the banquet department while ensuring guest satisfaction. This person is responsible for providing outstanding leadership of the Banquet department. Coordinates the set-up and service of all functions on property by performing the required duties personally or through subordinate supervisors, captains, and servers. Promotes and follows LJBTC, Inc.'s Signature Service standards and requirements ensuring a lasting impression of exemplary service to loyal members and guests. ESSENTIAL DUTIES AND RESPONSIBILITIES: Select, train, evaluate, lead, motivate, coach, and discipline all employees in the resort's banquet department to ensure that established cultural and core standards are met. Coordinate all administrative activities of the department, including schedules, payroll, performance evaluations, recruiting, record keeping, orientations, supervising, and attending meetings. Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike. Helps in hiring positive individuals with pleasant can-do attitudes in keeping with our company culture. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, members, and group contacts. Assist where necessary to ensure optimum service to guests. Coordinate set-up requirements for on-site and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience. The ability to work closely with the Director of Food & Beverage, Executive Chef, and Director of Catering & Conference Services to design effective menus and wine lists while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. Visually inspect function rooms and equipment prior to functions for cleanliness and accurate setup. Review, maintain, and stay up to date with upcoming events, communicating regularly with Catering Sales, share contracts, Banquet Event Order, and kitchen details with the Catering team to ensure they have all necessary information to guarantee a successful event and ensure billing is complete and processed in a timely manner. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. Ensure staff adheres to the proper requisition process. Ensure that daily payroll management procedures are submitted within deadlines. Ensure bi-weekly payroll paperwork and spreadsheet are submitted on time. Ensure occupational health and safety standards are maintained throughout the hotel and are in compliance with state and local laws. Trains all departmental personnel in established safety and emergency procedures. Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed. Work harmoniously and professionally with co-workers and supervisors. Manages a collaborative team, and maintains vendor relations. Is a hands-on manager and interacts with staff, members, hotel guests to ensure quality service is provided. Maintains inventories of uniforms, monthly beverage inventory, service items, and equipment. Assures all staff is properly trained on responsible alcohol service and adheres to alcohol service policy. Acts as an integral part of the F&B team at LJBTC, Inc. by providing assistance to other managers and staff members when needed. Assigns work to employees and monitors performance to ensure that quality service standards are maintained. Evaluates and appraises performance of subordinate employees. Regularly provides employees with positive and negative feedback regarding performance. Promptly conducts formal periodically scheduled appraisals (i.e. 90 day and annual reviews). Based on performance, appropriately rewards, coaches, counsels, and disciplines employees. Adheres to applicable company policies and procedures and applicable federal and state laws. Properly documents performance-related issues (i.e. Guest comments, verbal or written warnings, awards, and achievements). Plans and organizes daily work activities for employees and helps set weekly and/or monthly goals for the department. Understands and has a full knowledge of the Micros System, Opera, and SocialTable. Performs additional duties and responsibilities as directed by the leadership team. OUTCOME The Banquet Director is expected to lead, motivate, and educate the banquet staff toward the successful completion of the established goals. The successful coordination of all aspects of the banquet operations will result in satisfied employees and customers. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE Minimum 3 years progressive Food and Beverage Management experience, preferably in Banquets or luxury setting - College Degree in related discipline advantageous. LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information in English and respond to questions from groups of managers, clients, customers, and the general public. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, commissions, percentages. Ability to apply concepts of basic algebra and geometry. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to deal with stress and multiple problem-solving situations. CERTIFICATES, LICENSES, REGISTRATIONS Must have and maintain a current Food Handlers Card and RBS Certificate. Must have a valid California Drivers License. OTHER SKILLS and ABILITIES Ability to use a networked PC effectively with a working knowledge of word-processing software and spreadsheets (Excel). Hands-on management style with ability to prioritize and lead through example. Strong organizational skills. Excellent interpersonal skills, with great communication ability. Ability to work a flexible schedule, including weekends and holidays. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; and stoop, kneel, crouch or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORKING CONDITIONS ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works near moving mechanical parts and is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, risk of electrical shock, burns from hot equipment and lacerations from sharp objects. The noise level in the work environment is usually moderate to loud. The pace is generally moderate and may be quite fast. Employees are required to perform all tasks as safely as possible and to adhere to the applicable safety procedures. The La Jolla Beach & Tennis Club is committed to ensuring a safe work environment for all employees. In compliance with federal "Right to Know" requirements, the company freely discloses this information so that all employees are informed about potential hazards in the workplace. We encourage all employees to immediately report any known or potentially dangerous hazards to management. INTERACTION: Employees in this position have daily interaction with guests, kitchen and dining service personnel. Employees also have frequent interaction with Human Resources, Purchasing, Membership, Engineering, other department managers, and Accounting. Employees have occasional interaction with other department staff and supervisors, and E.O.C. members. SCHEDULING: This company operates seven days a week, 24 hours a day. At times it will be necessary to move you from your accustomed schedule as task assignments demand. In addition, it should be understood that business needs determine the number of hours that you work. LJBTC INC. provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. #J-18808-Ljbffr

Created: 2025-03-01