Job Summary:

The Banquet Manager for Swinomish Casino & Lodge is responsible for the overall catering operations of banquets, events and banquet bar service. The person in this position needs to demonstrate excellent customer focus by being on the floor with server and captains throughout the banquet functions to ensure quality service and product delivery. The Banquet Manager also provides leadership, vision and sound financial management to meet or exceed our annual budget goals.

The Banquet Manager is required to work evenings, weekends and/or holidays.

Essential Job Functions:

• Responsible for payroll input documentation and managing the input process for the Banquet Department.
• Update daily labor forecast for Catering using data from planned and forecast sales, labor dollars and hours, month to date and labor forecast for the period.
• Inspect operations (setup, during event and break down) and correct deficiencies as they arise.
• Enforce personal appearance and uniform requirements.
• Ensure safe work practices are carried out by team members.
• Responsible for the operations of banquet bar services.
• Train team members in and maintain strict standards for cash handling procedures.
• Train team members in and maintain strict standards in regard to alcohol service.
• Resolve guest complaints, notifying the Director of Food & Beverage when necessary.
• Resolve employee issues to the benefit of the whole operation.
• Support efficient coordination among all departments within Swinomish Casino & Lodge.
• Hire, train and develop a service staff, including banquet captains, servers and bartenders.
• Meet annual budget through department labor management and cost reduction programs.
• Maintain staffing levels that meet the needs of the operation while meeting labor budget for the department.
• Direct all activities to meet established goals within the framework of Swinomish Casino & Lodge policies and procedures.
• Ensure purchase of specified products.
• Evaluate the efficiency of equipment placement and make improvements.
• Make recommendations for replacement and additions to equipment to the Director of Food & Beverage.

Education, Qualifications and Experience:

• Bachelor’s degree in Business, Hotel/Restaurant Administration or other related field.
• Three to five years of experience in large volume hotel or casino event catering.
• Three to five years of experience in a management or supervisory position. Manages eighteen to eighty on/call team members.
• Minimum of one year computer experience involving word processing and spreadsheets.
• Must have and maintain current Washington State Food Handler Permit and TIPS Certification.
• Must be ServSafe certified.
• Other combinations of education and experience may be considered.

Physical Requirements:

• The physical demands described here are representative of those that must be met by an employee, with or without reasonable accommodation, to successfully perform the essential functions of this job.
• While performing the duties of this job, the employee is regularly required to use hands and fingers to handle, feel or operate objects, tools or controls, and to reach with hands and arms.
• He/she is frequently required to stand, bend and/or stoop, talk and hear.
• Specific vision abilities required by this job include close vision and ability to adjust focus.
• The employee frequently lifts and/or moves up to 10 pounds or more which includes trays, carts and other equipment.
• Able to stand for long periods of time throughout the day.