Area Director of Banquets

At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort.

Named one of Central Florida’s Top Workplaces and one of America’s Best-in-State Employers by Forbes, we are committed to our “power of we” culture.

Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight?

• We offer excellent benefits and perks including one free meal per shift and free theme park access.
• We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun.
• We embrace diversity at our core and offer the opportunity for all team members to reach their potential.
• We invest in training and development opportunities for all team members.
• We promote social responsibility by being a good neighbor in the community.
• We care for you, just as we care for others.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

About Loews Royal Pacific Resort

Join the ‘ohana’ at our island paradise that celebrates the Golden Age of Travel, and the adventures of island-hopping through the South Pacific.

Job Specific

• Maintains Banquet Department staffing levels so as to provide for optimal performance
• Works with Banquet and Banquet Set up Managers to develop/approve all banquet department schedules, forecasts and budgets
• Works with Area DOCCM to establish and administer all departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of all banquet food service functions, to include; labor management, equipment inventory control and proper preparation of banquet check
• Oversees supervisory activities, such as coordination of set-up, delivery of service, quality of food and beverage presented, preparation and presentation of banquet check and tear down operations
• Approves all department storeroom/purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
• Works with Banquet and Banquet Set up Managers to review/maintain daily payroll report/records, ensures labor costs conform to established guidelines
• Works with Banquet and Banquet Set up Managers to maintain banquet service gratuity information and oversees the transmittal for submission to payroll department
• Works with Banquet and Banquet Set up Managers to interview, select, train, appraise, coach, counsel and discipline departmental team members according to Loews Hotels standards
• Works with Banquet and Banquet Set up Managers to follow New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
• Works with Banquet and Banquet Set up Managers to evaluate individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Works with Banquet and Banquet Set up Managers to establish appropriate par levels for all banquet equipment and supply inventories, so as to support forecasted activities without experiencing shortages or excessive inventory situations
• Works with Banquet and Banquet Set up Managers to oversee security and maintenance of all banquet equipment and supplies
• Works with Banquet and Banquet Set up Managers to attend all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with Banquet Chef and Captain to obtain/provide current status of daily activities/functions and information regarding upcoming events
• Works with Banquet Managers to verify banquet cover count, prepares and presents banquet check for guest payment/signature, forwards signed check, all associated documentation and payment (if received) to appropriate accounting representative
• Responds to guest complaints/comments in a positive, professional manner
• Conducts departmental meetings as required to communicate effectively with all banquet department personnel to ensure that they are kept current on pertinent hotel information and activities
• Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
• Travels to multiple properties in the same day to perform duties as appropriate
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• Five to seven years progressive management experience in large up-scale, Multi-unit/property in hotel or convention center banquet operations
• Thorough knowledge of all matters relating to the proper administration and operation of banquet food service operations
• Certifications; "Certified Food Manager", "TIPS" or equivalent responsible vendor
• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency ensuring adherence to established guest satisfaction criteria
• Effective management, leadership, organizational and communication skills
• Position requires valid Florida state issued Driver’s License in good standing to operate a company vehicle.
• Position requires the ability to communicate effectively in English, both verbally and written, with team members, leaders, and guests.
• Position requires flexibility to work a varied schedule, including days, nights, weekends, and holidays, as scheduled.