F&B Manager - In-Room Dining, TDR & Banquets (65795)

Position Summary

The Manager of In-Room Dining, Team Dining Room, and Banquets oversees three distinct but operationally connected service areas: hotel in-room dining for a 385-room hotel, employee dining for a workforce of up to 2,500 team members operating 24/7, and mobile banquet and event support across the property. This role requires a versatile operations leader capable of shifting between luxury hotel service, high-volume employee-focused dining, and complex event coordination within the same operational day.

The Production Kitchen serves as the home base for in-room dining staff and supports restaurants, Grab & Go, and banquets. The Manager works in close partnership with the Property Executive Chef on production scheduling, culinary standards, and BOH coordination across these areas.

Key Responsibilities & Duties

In-Room Dining (IRD)

• Manage daily IRD operations coordinating with the Production Kitchen on service timing, order accuracy, and 24/7 delivery execution.
• Oversee room service coordinators and attendants; build scheduling models aligned to hotel occupancy and service demand.
• Implement and maintain Hoteza and HotSOS systems for IRD ordering, dispatch, and guest communication; train all team members on system usage.

Team Dining Room (TDR / EDR)

• Manage TDR/EDR operations for up to 2,500 employees across 300 seats operating 24/7; ensure hot-line readiness, cleanliness, and employee meal program execution.
• Coordinate with the Property Executive Chef and culinary leadership on EDR menu programming, hot-line replenishment, and food quality standards.

Banquets & Events

• Lead property-wide banquet and event support including equipment staging, mobile bar setup, linen and smallwares management, and venue-specific execution for pop-up events and the 24th Floor Lounge.
• Manage the Agilysys Catering & Sales system for event coordination, equipment tracking, and Banquet Event Order (BEO) execution.
• Plan and coordinate mobile equipment logistics, elevator access, and setup timelines for events across the property.

Team, Financial & Compliance

• Recruit, hire, train, schedule, and develop IRD attendants, coordinators, TDR team members, and banquet and event servers.
• Manage labor, COGS, and supply costs across all three areas; submit regular financial recaps to the Director of F&B.
• Maintain all food safety, sanitation, and alcohol compliance standards across all areas of responsibility.
• Handle guest feedback from in-room dining guests and banquet event clients; manage service recovery as needed.
• Perform other duties as assigned.

Qualifications & Skills

• Minimum 4 years of hospitality management experience with exposure to hotel in-room dining, employee dining, or banquet and catering operations strongly preferred.
• Experience with hotel property management systems and room service platforms (Hoteza, HotSOS, or equivalent) preferred.
• Catering or event management background a strong asset.
• Must hold ServSafe Food Handler and ServSafe Alcohol Certification prior to starting the position.
• Must be able to obtain and maintain a valid Catawba Gaming License.
• Must adhere to all Catawba Gaming Commission regulations, company policies, and procedures.
• Must have the ability to work flexible schedules including nights, weekends, and holidays.
• Must be at least twenty-one (21) years of age.

Physical & Work Environment Requirements

• Ability to stand and walk for extended periods; frequent movement between multiple areas of the property.
• Ability to lift up to 50 lbs; frequent transport of banquet equipment and supplies.
• Work in varied environments including kitchen production areas, hotel corridors, and event spaces.
• May occasionally be exposed to secondhand cigarette smoke.
• Must meet all casino employment and background check requirements.