Sage Restaurant Group is currently seeking a savvy heart-led Director of Banquets to manage our banquet business at The Westin Cleveland Downtown. In this role, our successful candidate will be supported by two seasoned Banquet Managers in managing the banquet team and business. This position reports directly to the Urban Farmer General Manager. Sage is looking for independent thinkers with their own entrepreneurial spirit. We’re not asking you to fit the mold; we’re hoping that you break it.
Risk takers and creative spirits with a penchant for numbers are welcome. We are a results-driven company creating places that are more than just heads in beds, so we’re looking for more than just a person behind a desk.
Achieving personal and professional growth is one of our values at Sage Hospitality. We believe it’s not just about the work you do, but it’s about who you are. We give back to the community, look challenges dead in the eye. We manage and lead and we leave our environments better than we found them. Interested?
Director of Banquets
Urban Farmer Cleveland
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
The Director of Banquets is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Building Effective Teams
Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.
Advanced knowledge of the principles and practices within catering and food and beverage.
Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.
Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
Excellent hearing necessary for verbal interaction with guests and associates.
Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates.
Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.
Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally. Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally. Mobility -ability to service clients on a moments notice, variable distances, 100%. Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum). Climbing stairs up to approximately 55 steps 3-5% of 10 hours. Driving -distance varies (20% used for sales calls).
One to two years of post high school education.
Two to three years in a related position with this company or other organization(s).
Operation of computer, typewriter, telephone, calculator, facsimile and vacuum.
Lifting trays, dish racks, glass racks. Pushing carts, Queen Marys, hotbox, portable bars.
Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment. Inside 70% of 10 hour shift. Outside 30% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold.
Full Time - Regular