Position Summary: Responsible for overseeing operations for all banquets and events.

Job Title: Manager Banquet

Department: Food & Beverage

Reports to: Asst Director Food & Beverage

FLSA Designation: Exempt

License Type: Non-Gaming

Salary: $67,500 to $77,500

Essential Job Functions:

• Ensure guest service standards are met consistently
• Ensure a maximum level of service and satisfaction throughout the Banquet department
• Organize the flow of service with Chef and discuss expediting systems, special needs, timing, etc.
• Ensure proper staffing for forecasted volume and budgetary guidelines
• Ability to extend complimentary services in accordance with the approved comp matrix
• Achieve proper food and liquor/beverage costs consistent with budgeted expense
• Maintain high sanitation and safety standards, meeting all required regulatory standards
• Ensure compliance with regulatory controls both internal and external including but not limited to state and federal laws
• Responsible for proper ordering for the Banquet department including but not limited to food, beverages & supplies
• Administers and enforce departmental policies and performance standards
• Oversees the end of period inventory process
• Ensure all recipes are adhered to consistently
• Accountable to ensure the accuracy and thoroughness of departmental records and reports
• Responsible for the efficient and timely recruitment and selection of applicants
• Notify team members and supervisors of changes in policies and procedures
• Ensure rotation of products to consistently provide the freshest product to guests
• Assist in recruiting, recommend for hire of new Team Members
• Ensure that all team members are treated in a fair and consistent manner
• Consistently promotes the casino through good will and positive attitude
• Understands that this is a 24-hour responsibility and is accessible at all times inclusive of nights, weekends and holidays
• Performs any other duties as specified or assigned by the Assistant Director Food & Beverage, or any member of the Executive Management

Qualifications:

• Must be 21 years of age or older
• Bachelor’s Degree or other four-year degree preferred
• Four or more years of experience in a restaurant environment with at least one year of management experience preferred
• Must have a proven track record demonstrating sound judgment and the ability to perform well under pressure
• Knowledge of state liquor regulations and point of service systems required.
• Must possess outstanding interpersonal communication skills to effectively interface with Team Members and guests
• Must have successfully completed and maintain certification in “ServSafe” (Food Sanitation Management) within 120 days of employment
• Must be able to use a computer
• Supports all departments with any requests or assistance
• Ability to successfully fulfill the pre-employment process, and obtain and maintain all necessary licensing
• Ability to work flexible shifts and days of the week including holidays

Working Conditions:

• Regularly required to see, talk and hear; use hands to finger, handle, or feel and reach with hands and arms; stand and walk
• Must occasionally lift and/or move up to 50 pounds
• Frequently required to stoop, crouch or kneel
• Ability to interact with others while maintaining a courteous and positive demeanor
• Ability to work in a noisy environment