Assistant Director of Banquets

• Maintain complete knowledge of and ensure compliance with all Fairmont brand standards, departmental policies, operating procedures, and service expectations.

• Maintain complete knowledge of and ensure compliance with all Fairmont brand standards, departmental policies, operating procedures, and service expectations.
• Maintain a comprehensive understanding of hotel facilities, services, daily occupancy, VIP arrivals, in-house groups, and scheduled activities to anticipate operational requirements and guest needs.
• Demonstrate a consistent and visible leadership presence throughout banquet operations, actively overseeing event preparations, service execution, and breakdown.
• Anticipate guest and client needs, respond promptly to requests, and maintain positive relationships with guests, event organizers, and hotel colleagues.
• Address guest concerns and service deficiencies professionally, ensuring timely resolution, appropriate follow-up, and documentation when necessary.
• Monitor the cleanliness, organization, sanitation, safety, and overall presentation of banquet rooms, meeting spaces, service areas, storage facilities, and equipment.
• Ensure banquet colleagues consistently demonstrate professional grooming, appropriate uniforms, service etiquette, and luxury hospitality standards.
• Maintain knowledge of banquet service styles, menu offerings, beverage selections, wine service, special dietary requirements, food presentation standards, and event service protocols.

• Review all Banquet Event Orders and ensure complete understanding of event requirements, including group names, guarantees, menus, timelines, room configurations, audiovisual needs, beverage arrangements, billing instructions, and special requests.

• Review all Banquet Event Orders and ensure complete understanding of event requirements, including group names, guarantees, menus, timelines, room configurations, audiovisual needs, beverage arrangements, billing instructions, and special requests.
• Attend and actively participate in BEO meetings, resume meetings, pre-convention meetings, and other operational planning meetings to ensure accurate communication and preparation.
• Verify that the most current approved BEOs are distributed and communicated to the appropriate colleagues and departments. Ensure all changes are reviewed, acknowledged, and implemented.
• Coordinate with Culinary, Catering, Conference Services, Stewarding, Engineering, and other supporting departments to confirm menu requirements, equipment needs, event timing, staffing, and service arrangements.
• Review daily and upcoming banquet functions to anticipate operational challenges, identify potential conflicts, and implement appropriate solutions before events begin.
• Conduct detailed inspections of banquet rooms and meeting spaces to ensure proper furniture arrangements, table settings, linens, audiovisual requirements, cleanliness, and overall event readiness.
• Inspect buffet presentations, coffee breaks, reception stations, bars, and food displays to ensure proper organization, presentation, replenishment procedures, and adherence to event requirements.
• Verify the availability, cleanliness, functionality, and proper placement of all banquet equipment, service utensils, furniture, linens, and operating supplies.
• Prepare or oversee service station assignments, colleague responsibilities, sidework, and service sequences based on event requirements and established staffing guidelines.
• Conduct pre-function briefings to review event details, VIPs, service standards, menu knowledge, dietary restrictions, timing, assignments, and anticipated guest expectations.
• Meet with event organizers or designated group contacts before each function to confirm arrangements, identify last-minute requirements, and establish effective communication throughout the event.
• Monitor event execution closely, ensuring the correct timing of food and beverage service, professional guest interactions, and adherence to approved BEO requirements.
• Coordinate service adjustments and additional guest requests with Culinary and Catering, ensuring changes are properly communicated, approved where required, and documented.
• Maintain a hands-on supervisory presence during service, providing direction, assisting colleagues when necessary, and ensuring immediate correction of service deficiencies.
• Ensure compliance with approved event guarantees, service timelines, room assignments, and group arrangements. Escalate significant deviations to the Director of Banquets and appropriate departments.
• Oversee event breakdown, room turnover, proper storage of equipment and supplies, and preparation for subsequent functions. Ensure changes to approved breakdown schedules are authorized and communicated.
• Complete accurate post-event reports documenting actual attendance, guarantees, service execution, client feedback, operational challenges, and outstanding follow-up items.

• Support the Director of Banquets in achieving departmental financial objectives through effective revenue management, labor productivity, operating expense controls, and effi

• College degree in Hospitality Management or related field preferred.

• College degree in Hospitality Management or related field preferred.
• Minimum of 3 years of banquet management experience, preferably in a luxury 4- or 5-star hotel.
• Food handling certification and knowledge of applicable food safety and alcohol regulations.
• Strong knowledge of banquet service styles, room setups, event logistics, and Banquet Event Orders
• Demonstrated experience in managing large-scale events and multiple functions simultaneously.
• Strong financial acumen, including budgeting, forecasting, labor productivity, cost controls, and profit and loss analysis.
• Proven leadership skills with the ability to train, coach, motivate, and hold colleagues accountable.
• Knowledge of luxury service standards, including Forbes Travel Guide expectations.
• Strong organizational, problem-solving, and decision-making skills.
• Effective verbal and written communication skills in English.
• Proficiency in POS systems, scheduling software, and Microsoft Office, particularly Excel.

• Lead by example and maintain a visible presence during banquet operations.

• Lead by example and maintain a visible presence during banquet operations.
• Plan, prioritize, delegate, and execute responsibilities effectively.
• Anticipate guest needs and resolve service concerns professionally.
• Manage staffing levels, labor costs, and operational expenses.
• Develop colleagues through training, coaching, and performance feedback.
• Work collaboratively across departments and independently with minimal supervision.
• Maintain confidentiality and accountability for operational results.
• Remain flexible to work evenings, weekends, and holidays as business demands.

• Exert physical effort in transporting miscellaneous items (i.e. Queen Mary’s, warmers, chairs, tables, etc.) (50-100 pounds) throughout all areas of the hotel.
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 30 minutes to 2 hours throughout work shift.
• Satisfactorily communicate with guests, management and co-workers to their understanding.

• Generous Paid Time Off : Enjoy a healthy work-life balance with our paid time off policy.

• Comprehensive Health Coverage : Access Medical, Dental, and Vision Insurance to keep you and your family healthy.

• 401K Plan : Secure your future with our competitive 401K retirement savings plan.

• Complimentary Shift Meal : Savor delicious meals on us during your shifts!

• Exclusive Employee Benefit Card : Unlock discounted room rates at Accor hotels worldwide, making travel more affordable.

• Professional Development : Enhance your skills with learning programs through our Academy, tailored for your growth.

• Make a Positive Impact : Get involved in our Corporate Social Responsibility initiatives, like Planet 21, and contribute to meaningful change.

• Career Advancement Opportunities : Take your career to new heights with opportunities for national and international promotions.