Assistant Director of Event Operations

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Assistant Director of Event Operations

Fairmont Château Lake Louise

Assistant Director of Event Operations

The Fairmont Chateau Lake Louise is seeking a dynamic and experienced Assistant Director of Banquets whose demonstrated leadership skill will enhance the reputation, quality and performance of our Banquet Department. Reporting to the Director of Banquet, this position will be responsible for the effective and efficient day-to-day operation of the Banquet Department. With a total of 36,000 square feet of meeting space the hotel features the Mount Temple Wing, with rooms specifically designed to meet the business requirements of the 21st century while paying tribute to the fascinating history and rare wildlife of Banff National Park, featuring a spacious ballroom capable of seating up to 600 people and six breakout rooms.

Hotel Overview: Embrace your passion for hiking, skiing, snowboarding and many other outdoor activities in Banff National Park while pursuing a fulfilling career at Fairmont Chateau Lake Louise. Take a risk, make a change and experience a new adventure while further developing your career. To live and work in a National Park is a once in a lifetime opportunity. Our team is a network of empowered individuals with a strong sense of themselves and the hospitality industry. Work hard, play hard and receive extraordinary benefits including subsidized onsite accommodations, which make saving money very easy to manage. Join our Fairmont family today

Summary of Responsibilities:

• To develop and enhance Fairmont service standards through disciplined administration of departmental Standard Operating Procedures and excellent attention to detail.
• To enhance the leadership skills of the banquet leadership team. This includes the development of decision-making skills, performance management techniques, function planning ability, process mapping and analysis, and sense of urgency and ownership.
• Ensure effective working relationships and clear communication are maintained with all colleagues and leaders in the Banquet Department
• To develop and administer the departmental Colleague Opinion Survey Action Plan.
• To critically assess procedures, policies, and methods of operation and alter them where necessary.
• To ensure the financial success of the department by monitoring productivities, revenues and costs. To proactively implement appropriate procedures or programs wherever necessary.
• To liaise with the Conference Services/Catering Department to ensure that a common vision is shared.
• To work with clients, CS&C and Sales to develop new programs and services in order to offer a unique and personalized experience for all conference guests.
• To create and implement all beverage menus within the department as well as work closely with the kitchen on the creation of all food menus.
• To liaise with other Food and Beverage departments to ensure that all resources are being equally shared and that the entire division operates as a unified force.
• To ensure that all equipment, fixtures, and furniture of the department are kept in the best repair possible and are used in a safe and proper manner.
• To participate in the budgeting process of the department by establishing clear and precise priorities for operational and renovation capital expenditures.
• To purchase all equipment required by the department.
• To develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of Health and Safety standards.
• To develop and enforce service standards for Eco-Meet, ensure departmental participation in all hotel-wide environmental initiatives, and to develop departmental specific environmental initiatives.
• To achieve or exceed all targeted objectives as it relates to our pillars ( JDP, EES, $$$ & Brand)
• To ensure the successful opening/closing of seasonal dining rooms. And to successfully manage high end/ high volume dining room operations.
• To attend Leadership meetings, daily convention, preconvention and other meetings as required.

BOX 2: Qualifications External

Qualifications:

• At least 4 years experience as a Banquet Assistant Manager.
• Post Secondary Degree in Hospitality or Food and Beverage Management an asset
• Must be a highly organized individual with the ability to handle numerous tasks at any one time.
• A demonstrated ability to delegate tasks to team members and facilitate their completion.
• Must have strong, proven leadership qualities and management skills.
• Participation in Fairmont Fundamentals, Train the Trainer, and Interaction Management an asset.

Visa Requirements: Applicant must hold the proper work authorization to be legally eligible to work in Canada.

APPLY TODAY: We encourage you to visit our website to learn more about living and working in Lake Louise! www.lakelouisejobs.com

ABOUT FAIRMONT HOTELS & RESORTS

At Fairmont Hotels & Resort we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That's why you'll find exceptional work opportunities - throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific - as well as industry - leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London's The Savoy, New York's The Plaza, and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for its responsible tourism practices and award - winning Green Partnership program. An exciting future awaits!