Company & Property Description
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection.  Follow us on Facebook, Twitter, and Instagram: @AubergeResorts and #AlwaysAuberge.

Role Summary
The Director of Banquets is responsible for all aspects of the Banquet Event department including the execution and oversight of social, corporate and internal events; inventory and management of event furnishings and spaces, staffing, event billing and the department budget.

Core Responsibilities
Please note that this is not an exhaustive list of everything that needs to be done!  Within the Auberge family, our people always find new ways to look after the business, their guests, and their team-mates. Within this, the key responsibilities for this position are:

  • Support and manage the Banquet Events Department while working closely with the Conference Services Department and other hotel departments.  

  • Oversee the setup, execution and breakdown of all events: social, corporate, wedding  and internal.

  • Ensure thorough communication and understanding with guests and other departments by reviewing Banquet Event Orders and ensuring that changes are updated and communicated to the various departments in a timely fashion. 

  • Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.

  • Collaborate with Conference Services and the client to execute overall event aesthetic.

  • Liaise with the culinary team to ensure smooth execution of events from a culinary standpoint.

  • Responsible for rental orders.

  • Responsible for proactively reviewing staffing and equipment needs. Manage inventory of banquet FF&E and supplies.

  • Prepare proposals for improving new collateral or for the purchase of FF&E.

  • Supervise, lead, and motivate the Banquet team including captains, servers, bartenders and house attendants towards achieving exceptional guest service results and complete associate engagement.

  • Create, implement and update departmental SOPs and training.

  • Administrative tasks may include the facilitation of payroll, reports, forecasts, point of sale procedures, inventory and budget for food and beverage functions.

  • Perform regular walk-throughs in banquet department and all function space and storerooms to ensure full compliance with Department of Health regulations and Auberge Resorts standards as to maintenance and upkeep.

  • Develop and implement a training plan to ensure a high quality presentation and level of customer service within the banquet/function service staffs.

  • Ability to develop ideas for special events and holiday functions.

  • Oversight of Banquet billing and reconciliation.

  • Communicate daily activities, in person or by log, to banquet personnel to ensure smooth transition and follow-up from one function to another.

  • Responsible for Banquet budget.

Required Qualifications

  • Full Time Management Position that requires full flexibility, including the ability to work weekends and holidays and a varied schedule.

  • The Banquet Director will be working events alongside their staff and must be able to work at different times of day and evening, indoors and outdoors in different weather conditions.  

  • Minimum 5 years Banquet supervisory or management experience

  • Thorough understanding of all levels of banquet service.

  • A true desire to understand and anticipate the needs of others in a fast-paced environment.

  • Professional and polished verbal and written communication skills in Business English.

  • Strong organization skills.

  • Must be proficient in general computer knowledge. 

  • Candidates should be innovative, solution-oriented, detail oriented and organized.

  • Ability to handle multiple priorities in a results-oriented environment, continuing to deliver quality service and consistently meet deadlines

What Else?
At Auberge, we are passionate about our mission to be the best-loved operator of one-of-a-kind luxury properties and experiences.  We are storytellers and story-makers, delivering simple pleasures and creating unforgettable memories.  Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort, and beauty.  Whatever role we play in Auberge, and wherever we work, we all live by the view that our core purpose is to enrich people’s lives. 

If you feel that our approach is aligned with your own passions and beliefs, we look forward to your application to speaking with you about becoming part of our family.

 

Solage is an Equal Opportunity Employer, M/F/D/V. Solage provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Solage complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Department: Banquets
This is a management position
This is a management positions position

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