Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

The Director of Banquets effectively monitors the daily operations of the Banquet Department. Including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation ending in a positive guest experience.

• Select, train, supervise, and  develop associates in the Banquet Department.
• Plan and organize the hourly/daily events & functions of the Banquet Personnel to maximize efficiency and accuracy.
• Check schedule on a daily basis to ensure that adequate coverage & wage cost control are maintained in line with budget.
• Consistently tour the department areas to ensure that all equipment is maintained in a clean & safe manner.
• Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service within the banquet service/function service staffs.
• Ensure proper & timely processing of all paperwork, both internal & external.
• Handle Guests requests, compliments and adverse comments appropriately.
• Maintains close communications and works cooperatively with Executive Chef and Catering Department for all functions.
• Perform other related duties as assigned or requested by General Manager.  

• Working Knowledge of Food & Beverage Service Required.
• Considerable expert knowledge of banquet set-ups, policies and procedures.
• Strong organizational skills, able to multi-task, and coordinate all aspects of an event
• High energy, detail oriented and computer skills.
• Excellent Verbal and written communication skills required
• Must have flexible schedule.
• Must have Two to Three Years of  Banquet Service Manageme