Assistant Director of Banquet

At Four Seasons, we believe in recognizing a familiar face, welcoming a new
one and treating everyone we meet the way we would want to be treated
ourselves. Whether you work with us, stay with us, live with us or discover
with us, we believe our purpose is to create impressions that will stay with
you for a lifetime. It comes from our belief that life is richer when we truly
connect to the people and the world around us. Our company values are much
more than a program or a policy; they define who we are and inform the
decisions we make. The company's guiding principle is the Golden Rule, and as
such Four Seasons strives to have a long-lasting, positive influence on the
communities where we operate and on the people we employ and serve around the
world.
"The reason for our success is no secret. It comes down to one single
principle that transcends time and geography, religion, and culture. It's the
Golden Rule - the simple idea that if you treat people well, the way you would
like to be treated, they will do the same." - Isadore Sharp, Founder and
Chairman Four Seasons Hotels and Resorts.
Career Opportunity
The deeply instilled Four Seasons culture is personified by its employees,
people who share a single focus and are inspired to provide exceptional
service. Be part of a cohesive team with opportunities to build a successful
career with global potential.
About Four Seasons Hotel Riyadh:
Call one of Saudi Arabia's most prestigious addresses home. Share a leisurely
brunch with important guests and host memorable meetings in our cosmopolitan
oasis. Inside the soaring Kingdom Centre tower, you'll be met with exceptional
views and contemporary cuisine along with Arabic hospitality, elevated with
Four Seasons highly personalized service.
Assistant Director of Banquet
Responsibilities:
* The Assistant Director of Banquet will support Manager of area in planning, organizing, controlling, and directing the work of employees in the Banquet Department, ensuring guest satisfaction.
* The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
* Managing casual labor grooming to meet the standards
* Selecting, training, evaluate, lead, motivate, coach, and discipline all employees, within Banquet Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
* Coordinate set-up requirements for hotel and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Kitchen Managers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items.
* Provide knowledge and skill training to team both on the job and classroom training.
* Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
* Attend regular operational meetings to ensure effective coordination and cooperation between departments.
* Forecast workloads and arrange work schedules prepared accordingly to guest needed
* Work harmoniously and professionally with co-workers and supervisors.
* Assists in controlling banquet china, glass, silver, linen, and equipment. Participates in reviewing banquet event orders to guarantee the execution of all banquet events.
* Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed.
* The ability to work closely with the Director of Banquet, Director of Food & Beverage, Executive Chef, and Director of Catering to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
Ideal Candidate Will Have:
* College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
* Three to five years previous experience in manager position Banquets or Food & Beverage outlet.
* Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
* The ability to operate computer equipment and other food & beverage computer systems.
* Reading, writing and oral proficiency in the English language.
* Availability to work all shifts, including weekends, evenings and holidays.
We look forward to receiving your application!
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