Assistant Director Event Operations Banquets

What is in it for you:

1. Employee benefit card offering discounted rates at Accor properties worldwide.
2. Exclusive Employee and Friends & Family Discounts at Fairmont Empress.
3. Exclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler.
4. Opportunity to develop your talent and grow within your property and across the world!
5. Complimentary meal during your shift through our Colleague Dining Program.
6. Complimentary uniform laundering.
7. Access to our comprehensive benefits and wellness programs including extended healthcare benefits and RMT dental vision, and complimentary counseling wellness sessions, financial and family planning through LifeWorks.
8. Access to our company-matched Defined Contribution Pension Plan (DCPP).
9. Opportunity to develop your talent through coaching and our Leadership Mentoring Programs.
10. Competitive annual salary commensurate with experience starting at $75,250.

What you will be doing:

Reporting to the Director of Events, responsibilities and essential job functions include but are not limited to the following:

1. Ensure the smooth daily operation of the banquet department as well as all banquet bar services.
2. Meet clients for specific rooms and functions.
3. Responsible for daily operation by managing on the floor.
4. Review all banquet event orders to ensure proper setups are in place and correct.
5. Responsible for critically assessing procedures, policies, and methods of operation and alter them where necessary.
6. Responsible for the financial success of the department by monitoring productivity, revenues, and costs.
7. Ensure all financial reporting is maintained and accurate (billing, payroll, etc.).
8. Responsible for building relationships with the Conference Services Department to ensure that a common vision in direction is shared and our customers’ expectations are exceeded.
9. Responsible for building relationships with other Food & Beverage departments to ensure that all resources are being equally shared and that the entire division operates as a team.
10. Responsible for ensuring that all equipment, fixtures, and furniture of the department are kept in good supply and in the best repair possible.
11. Maintain and ensure that all function information is kept up to date with respect to all changes and/or revisions.
12. Participation in the budgeting process of the department by establishing clear and precise priorities for operational expenditures.
13. Actively develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of Health & Safety standards.
14. Ensure departmental participation in all hotel-wide environmental initiatives and to develop departmental specific environmental initiatives.
15. Responsible for the smooth and efficient functioning of the day-to-day operations of the Event department including adherence to and the application of the provisions of the Collective Agreement.
16. Responsible for developing and maintaining a constructive, harmonious, and communicative working relationship with all supporting departments.
17. Contribute to a positive work environment and ensure all concerns are communicated to Event Management in a timely fashion.
18. Coach and train the Event leadership team in all aspects of the department, monitoring their development and providing critical feedback and performance reviews.
19. Responsible for ensuring guest satisfaction goals (VOG) for the Department are met and/or exceeded.
20. Developing strong interpersonal relationships with guests on an ongoing basis.
21. Responsible for attendance at Leadership meetings, daily convention, pre-convention, and other meetings as required.
22. Other duties as assigned.

Qualifications:

Your experience and skills include:

1. Postsecondary Degree in Hospitality or Food and Beverage Management is an asset.
2. Minimum two years of experience in a Food and Beverage Supervisor and/or Management position.
3. Supervisory/management experience in a banquet facility is an asset.
4. Ability to work a flexible schedule including evenings, weekends, and overnight shifts.
5. Must be a highly organized individual with the ability to handle numerous tasks at any one time.
6. The ability to delegate tasks to team members and facilitate their completion.
7. Must have strong proven leadership qualities and management skills.
8. Must have proven departmental scheduling and operational productivity.
9. Previous experience working in a unionized environment considered a strong asset.
10. The ability to recognize and correct guest service issues through an established presence on the Banquet floor.
11. Must exhibit excellent communication skills.
12. Working knowledge of Silverware, OSEM, Word, and Excel is an asset.
13. Serving it Right Certification.

Physical Aspects of Position (include but are not limited to):

1. Frequent standing and walking.
2. Frequent ascending or descending ladders, stairs, and ramps.
3. Occasional bending and kneeling.
4. Occasional carrying and lifting up to 20lbs.

Remote Work: No

Employment Type: Full-time