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Director Of Banquet Operations resume example with 12+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Professional Summary

Effectively manage personnel and business operations to handle demanding event needs while maximizing customer service standards. Trained in preparing and handling food, organizing inventory and optimizing customer relations. Diplomatic in addressing customer concerns and resolving issues. Experienced Banquet Director successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 10+ years of progressive leadership experience. Energetic Banquet Captain with 5+ years of experience offering quality food services. Team leader focused on coaching staff and solving problems involving kitchen efficiency, inventory and customer satisfaction.

Skills
  • Workflow planning
  • Safe food handling
  • Budgeting
  • Recruitment
  • Team building
  • Relationship development
  • Operational improvement
  • Problem resolution
  • Communications
  • Daylight
  • Kronos
  • Profitstage
  • Cost controls
  • Strategic Planning
  • Scheduling
  • Customer service
  • Process improvement
  • Organization
  • Team management
  • MS Office
  • CI/TY
  • Micros
  • Concur
  • Birch street
Education
Cairo University , Expected in 2000 Bachelor’s degree : Physical Education - GPA :
Work History
Marriott International - Director of Banquet Operations
Half Moon Bay, CA, 11/2019 - Current
  • Responsible of building a team of talented individuals: Captains, Servers, Bartender and Houseman.
  • Structure and Maintain our Banquets guideline in order of supporting our goal of guest satisfaction.
  • Ordering and Maintain all our equipment’s.
  • Responsible for long and short term planning and the day-to-day operation for banquet department.
  • Monitoring department budget, managing expenses, and payroll.
  • Conducting monthly analysis to measure overall progress of the department in order to come up with innovation idea to maintain our successes.
  • Attend BEO meeting, Resume meeting, and pre-conference meeting.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Set schedules for staff by planning and designating shifts and hours.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Organized and oversaw food service training to educate employees on various tasks.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Celebration Hotel Ltd - Director of Event Operations
Charleston, SC, 10/2018 - 11/2019
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Hired and managed all Banquet staff.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Orchestrated positive customer experiences at all stages by overseeing every area of Banquet operations.
  • Motivated staff to perform at peak efficiency and quality.
  • Recruited top-notch employees for banquet service and banquet set-up positions.
The Hermitage Hotel - Assistant Food and Beverage Manager
City, STATE, 09/2017 - 10/2018
  • Responsible for the Operation of Capitol Grille restaurant, Oak Bar, In Room Dinning and the Mini Bar.
  • Assisting with hiring and Training new supervisors and servers.
  • Responsible for weekly schedule for supervisors and servers.
  • Responsible for Labor control to met our budget.
  • Responsible with preparing the floor lay-out and the assignments for the staff.
  • Extensive knowledge of Point of sale systems and open table system.
  • Responsible for purchasing and ordering.
  • Collaborating with kitchen regard to reservations and forecast.
  • Touching guest tables to ensure guest satisfaction and handling any guest complaints.
  • Attending daily manager meeting, conducting Pre-shift meetings with staff.
Gaylord Opryland Hotel And Convention Center - Banquet Captain- Certified Trainer
City, STATE, 08/2008 - 09/2017
  • Manage and direct up to 10 captains as the lead captain on multiple large events.
  • Responsible for training newly hired and reserve captains.
  • Took part in the interviewing and hiring process.
  • Responsible for the preparation and execution of large-scale convention style events on a daily occurrence.
  • Handled events of up to 5,000 guests.
  • Serviced high profile clientele, including Wild Turkey Federation, Sherwin Williams, etc.
  • Responsible for preparing assignments for the staff.
  • Responsible for setting up and service at all assigned functions.
  • Supervised more than 100 banquet servers, bartenders and bar backs during large events to ensure all service standards were met and executed.
  • Met with Catering Managers prior to functions and discuss all details.
  • Met with clients to perform walk throughs and discuss room layout, function agenda, and service plan.
  • Designed banquet buffet lay outs and floor plans.
  • Responsible for event conclusion reports including consumptions, upsells, and the closing of the check.
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.

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Resume Overview

School Attended

  • Cairo University

Job Titles Held:

  • Director of Banquet Operations
  • Director of Event Operations
  • Assistant Food and Beverage Manager
  • Banquet Captain- Certified Trainer

Degrees

  • Bachelor’s degree

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