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Assistant Director of Food and Beverage
Banquet Department
Seaport Companies

Scope of Position
Your role is critical in ensuring a consistent and excellent banquet experience for all our guests while maintaining a focus on profitability of the entire scope of banquet services. Working with other support departments you will ensure presentation excellence from a physical plant, personal appearance for all staff, and all food and beverage presentations. You will have direct bottom line responsibility for the banquet department and guest satisfaction indices

Schedule Requirements
The operations of the Seaport Hotel & Seaport World Trade Center are 24 hours a day and 7 days a week, inclusive of all holidays. Your schedule must be flexible to meet the needs of the business accordingly. The banquet operation is a highly variable operation and it is expected that you will use your best judgment on when to be here.

Key Responsibilities
? Working with the direct service teams and support services, ensure an exceptional banquet experience for every client.

? Drive innovation in service standards and presentations. Work with the Executive Chef and the Executive Banquet Manager to continuously develop new buffet standards that are attractive, functional and support the overall operation from a profitability standpoint.

? Development of the management team. Provide you management team with an ever increasing arsenal of skills including an eye for detail in presentations and service excellence and the confidence to act autonomously when faced with conflict to ensure guest satisfaction and long term profitability of the operation.

? Work with all staff members to develop superior customer service skills that will create highly satisfied guests with memorable moments, and personalized service that is appropriate for the situation.

? Work with the VP of Sales, Director of Food and Beverage, and Executive Chef on menu development and pricing.

? Work with the Catering and Conference Planning team and the VP of Sales to align sales strategies and tactics with service standards and execution that will reach the highest levels of guest satisfaction and profitability.

? Working with your team, sales and the culinary team take a leadership role in developing unique signature events in anticipation of guest needs, in response to guest requests and as a signature sales tool.

? Conduct daily BEO meetings

? Work with the sales team to develop their repertoire of product knowledge to build check averages and beverage sales.

? Conduct weekly audits of the physical plant to identify any deficiencies in cleaning or maintenance. Conduct root cause analysis with an objective or preventative measures to minimize damage to equipment or physical plant.

? Complete assignments as directed by the Food & Beverage Director.

Reporting Relationships
Reports to Food & Beverage Director

Works closely with: VP of Sales and Sales team , Executive Chef, Executive Steward, Engineering, Housekeeping and UNICO, Finance department,

Direct Reports: Executive Banquet Manager, Convention Services Manager, Beverage Manager

Required Job Knowledge and Skills

Strong written and verbal skills
Strong financial acumen
Strong knowledge of service standards