DIRECTOR OF BANQUETS

Hotel Nikko San Francisco, a Best Places to Work, is a luxury property located just off Union Square in downtown San Francisco, with 532 guest rooms and suites and 21,000 square feet of meeting and banquet room space. We are currently seeking a passionate and dynamic exempt Director of Banquets who prides themselves in their ability to deliver extraordinary levels of customer service and provide creative solutions for our guests.

JOB OVERVIEW:

The Director of Banquets is responsible for overseeing all banquet operations at a luxury hotel, ensuring the seamless execution of events, from intimate gatherings to large-scale banquets and conferences. This leadership role requires a strong background in event management, high-level customer service, and exceptional organizational skills. The Director will work closely with the Food and Beverage, Sales, and Event Planning teams to deliver unparalleled banquet services while maintaining the highest standards of quality, efficiency, and profitability. The ideal candidate will have extensive experience in luxury hotel or high-end catering services and a passion for delivering memorable, world-class events.

DUTIES AND RESPONSIBILITIES:

Banquet Operations Management:

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  Oversee the entire banquet operation, ensuring the smooth execution of all events, from pre-event planning to post-event follow-up.

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  Coordinate and manage all aspects of banquet services, including food and beverage service, staffing, equipment, and room setup.

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  Work closely with the Sales and Event Planning teams to ensure that event specifications and guest expectations are met.

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  Maintain effective communication between all departments involved in banquet operations, ensuring all teams are aligned and equipped to deliver exceptional service.

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  Supervise and manage the banquet team, including banquet captains, servers, and kitchen staff, ensuring they are trained and equipped to handle events efficiently.

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  Monitor banquet event timelines to ensure proper coordination, delivery of services, and adherence to event schedules.

Customer Service & Guest Experience:

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  Ensure exceptional guest satisfaction by overseeing the quality of service and addressing guest concerns or complaints in a timely and professional manner.

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  Act as the main point of contact for clients during the event, ensuring all requests and needs are fulfilled promptly and according to their specifications.

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  Ensure that all banquet events maintain the luxury standard of the hotel, with an emphasis on personalized service, attention to detail, and hospitality.

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  Work closely with clients to customize event packages, menus, and services that meet their needs and exceed their expectations.

Staff Management & Development:

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  Lead, supervise, and train banquet staff, ensuring they provide outstanding service to guests and uphold the hotel's standards of excellence.

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  Conduct regular performance reviews and provide ongoing feedback, coaching, and development opportunities for staff to enhance their skills and efficiency.

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  Manage the scheduling and staffing of banquet events, ensuring adequate personnel are available based on the size and scope of each event.

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  Foster a positive, team-oriented environment by encouraging collaboration, open communication, and a shared commitment to excellence.

Event Coordination & Planning:

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  Oversee the planning and coordination of large-scale banquets, meetings, conferences, weddings, and other events, ensuring all logistical details are addressed in advance.

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  Collaborate with the Sales and Catering teams to assist in the booking of events, developing proposals, and delivering exceptional event experiences.

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  Ensure that all client requests are captured accurately and that service expectations are communicated clearly to all involved departments.

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  Review banquet event orders (BEOs) and ensure that they are properly communicated and executed with precision.

Budget Management & Financial Oversight:

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  Work with the Director of Food and Beverage to manage the banquet department's budget, ensuring cost control, profitability, and efficiency.

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  Monitor event budgets, labor costs, and food and beverage expenses, ensuring all events are delivered within budget and in line with profitability goals.

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  Assist with the development and pricing of banquet menus, packages, and services, ensuring competitiveness and alignment with market trends and client needs.

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  Review and approve all banquet invoices, ensuring accuracy and prompt billing for event services.

Operational & Facility Management:

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  Maintain a high level of cleanliness and organization in all banquet areas, ensuring all spaces are properly set up, cleaned, and ready for events.

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  Ensure that all equipment and facilities used for banquet events are in good working condition, and address any maintenance needs promptly.

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  Oversee the setup of banquet spaces, ensuring that layouts are correctly executed and meet the requirements of the event.

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  Ensure that all banquet events adhere to health, safety, and regulatory standards, including food safety and sanitation guidelines.

ACCOUNTABILITY:

This is the top Banquet job in a full-service, luxury hotel with high volume banquet and/or convention facilities typically catering to more than 1000 people. This position supervises a large number of managers and employees.

Important Notice:

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   This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

BENEFITS

Excellent medical, dental, vision benefits, 401K, LTD, LIFE, Comp Dry-cleaning, Friends and Family discounts at other Nikko hotels abroad and friends and family rates at participating hotels and more.

"Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records."

We are an Equal Opportunity Employer and M/F/Vet/Disabled.

Qualifications and Requirements:

Some college or advanced food and beverage operations training and 8 years experience in banquets or food and beverage operations or an equivalent combination of education and experience.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the function areas
• Handling objects
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork and banquet event orders, interpreting results, giving and receiving instructions, and training
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.
• All candidates must be fluent in verbal and written English.