Banquet Manager

POSITION SUMMARY:

The Banquet Manager, under the direction of the General Manager, is responsible for the planning, directing and organizing events of both the Sault and St. Ignace locations. The position is responsible for coordinating all food and beverage requirements for banquet functions. The position is responsible for providing attentive, cheerful, courteous, professional customer service to all customers, internal and external, striving to always exceed their expectations.

ESSENTIAL FUNCTIONS: (includes, but is not limited to, the following)

• Collaborate with clients to understand their event requirements and preferences.
• Plan and coordinate all aspects of all Kewadin Casinos events, including menu selection, room setup, and audio-visual requirements.
• Maintain open and clear communication with clients throughout the event-planning process.
• Coordinate with various departments to ensure seamless execution of events.
• Direct all activities and responsibilities of the Banquet Department.
• Monitor and maintain high standards of customer service.
• Build and maintain strong relationships with clients, ensuring their needs are met.
• Address and resolve any issues or concerns raised by clients during or after events.
• Seek cost-effective solutions without compromising the overall vision and quality of the event.
• Oversee activities of assigned Banquets teams and functions and acts as the onsite contact for the guest or customers.
• Maintain up to date group files to ensure proper coordination of sales commitment and customer needs.
• Monitor payroll costs, food costs, and quality of product.
• Ensure employees comply with all rules, regulations and procedure and monitors service levels at all locations.
• Evaluate operational procedures, recommends changes and implements approved changes, as necessary.

ADDITIONAL RESPONSIBILITIES: (includes, but is not limited to, the following)

• All other job-related duties as assigned.

CONTACTS:

Customers, clients, immediate peers, peers in other departments, immediate supervisor/manager, managers in other departments, executives, Board of Directors, and outside vendors/service providers.

PHYSICAL REQUIREMENTS:

Position medium with lifting of up to 50 pounds maximum, with frequent lifting/carrying up to 25 pounds. Physical factors include constant standing, walking pushing/pulling, use of hearing, smell, near/midrange/far vision, depth perception and color/field of vision; frequent carrying/lifting, stooping, reaching and manual handling, typing and bending and occasional sitting, climbing, kneeling, and crawling. Working conditions include constant exposure to noise and air quality; frequent exposure to extreme hot/cold and dimly lit conditions and occasional exposure to weather, wet/humidity and vibration. Potential hazards include constant exposure to moving mechanic parts, electric shock, chemicals, computer use and equipment and occasional exposure to high exposed places, and insecticides/pesticides.

REQUIREMENTS:

Education: High School diploma or equivalent required. Associates Degree in Business or Culinary Arts preferred.

Experience: Minimum of 3 years of previous event planning/management required. Candidates will also be able to display previous supervisory experience.

Certification/License: T.I.P.'s Certification required within the first 3 months of hire, training will be provided. Sanitation Certificate required within 6 months of hire, training will be provided. Must undergo a Criminal background investigation done under the rules of the National Indian Gaming Commission. Must have a valid driver license and be insurable by the Sault Tribe Insurance Department. Must comply with annual driver license review and insurability standards with the Sault Tribe Insurance Department.

Knowledge, Skills and Abilities: Must have knowledge or ability to learn to use word processing and spreadsheet and database software. Must have working knowledge and be able to use office machines, such as calculator, copier, fax, printer and computer. Must have knowledge of Banquet/Catering Department functions. Must be able to communicate effectively, verbally and in writing, in a diverse range of audiences and settings. Must be able to maintain an effective working relationship with supervisor personnel, coworkers, subordinates and the general public. Must have knowledge of records management systems. Must be able to travel to other Kewadin Casinos locations. Must be flexible and available to work various shifts, including nights, weekends and holidays. Must maintain privacy and confidentiality. Native American preferred.