Assistant Director, Banquets & Catering Operations

Education Requirement:

• A Bachelor’s degree in related field; or equivalent combination of education and related hospitality and supervisory experience.

Experience Required:

• Banquet, catering, and/or fine dining restaurant leadership work experience (typically 5-6 years).
• Supervisory and administrative experience (typically 5-6 years), including inventory management and control
• Experience (typically 2 years or more) in event planning.
• Proficient in the use of Microsoft Office (Word, Excel, Outlook) software applications.
• Demonstrates excellent written and verbal communication skills.  Ability to effectively transmit, receive and accurately interpret ideas, information, and needs through appropriate communication methods and behaviors at an extensive proficiency level.
• Demonstrates the ability to adjust and develop self to prepare for new or changing assignments, processes, people or priorities as organizational needs dictate at an extensive proficiency level
• Demonstrates extensive proficiency in the ability to work and collaborate with variety of individuals and groups while appreciating the unique contribution of diverse individuals.
• Demonstrated experience working effectively in a diverse environment and a demonstrated commitment to promoting diversity and inclusion.
• Demonstrates an extensive proficiency level in the ability to deliver excellent customer service and to meet or exceed customer service needs.
• Must have valid US driver’s license and must be compliant with UI Fleet Safety program.
• Ability to obtain and maintain ServSafe certification.

Desirable Qualifications:

• More than 5 years of experience supervising staff and administrative work experience.
• Extensive experience in a large-scale banquet and catering operation with off-premise catering experience.
• Extensive experience with electronic timekeeping systems, inventory systems, POS systems, and event management systems.