Banquet Manager

General Summary
Banquet Manager is responsible for the overall day-to-day operation of the Banquets Department. Oversees the execution, set up, tear down of banquets, meetings, weddings and other events to ensure events are properly set up, executed to the guests’ satisfaction and to company standards.

Essential Duties and Responsibilities

• Responsible for overall day-to-day operation, including supervision of Banquet staff and execution of all banquet events.
• Must be present in all casino events and major events as determined by the Vice President of Food and Beverage.
• Hires, trains, supervises, schedules, develops and disciplines Banquet Department staff to ensure established standards are maintained.
• Meets with staff to review upcoming events.
• Meets with guests as needed for site inspections.
• Assists Director of Catering with overflow telephone calls, meeting with engagers and contacting groups regarding future bookings.
• Communicates and coordinates with support staff to ensure equipment needs are met.
• Develops and implements successful operating plans for each event.
• Oversees standards of service and ensures they are properly maintained. Handles accordingly when standards are not met bringing to attention of the Director.
• Monitors staff to ensure outstanding guest service is being provided to guest and handles any guest concerns or complaints.
• Conducts inspections of the food and beverage service areas to ensure facilities are consistent in the sanitation, safety and aesthetic standards.
• Ensures event is set per BEO requirements.
• Monitors the performance of the menu items in conjunction with the Executive Chef and implements menu changes upon the direction of the Director of Catering and Convention Services to maximize revenues and increase guest satisfaction.
• Responsible for all beverage station setup and breakdown.
• Responsible to confirm all bars and POS registers are in working order prior to events
• Responsible for maintaining clean and presentable banquet rooms, Banquet storage rooms, audiovisual room and Banquet preparation room.
• Responsible for printing all banquet checks from the Delphi system in advance of staff arrival.
• Upon receipt of Banquet event order packet, responsible to: generate PDF document for reader board, generate consumption reports and place in file bin for staff, generate room signage and place in file bin for staff.
• Responsible for reviewing Banquet event orders two days prior to events and order juices, cream, salt, pepper, sugar, tea bags, paper goods, soft drinks, champagne, sparkling cider and other food items necessary for Banquet events.
• Responsible for control and inventory of Banquet beverage products and the monthly inventory of all Banquet-related equipment, including audio visual equipment.
• Prepares work orders for broken tables, chairs, equipment, and light fixtures, etc.
  Supervise all Banquet staff including Captains, Banquet Food Servers and set up.
• Responsible for scheduling Banquet Captains, Banquet Food Servers and set up for all scheduled catered functions.
• Responsible for Banquet food services training for new hires and on-going service training.
  
  
  
  Essential Duties and Responsibilities (continued)
• Responsible for preparation and completion of Banquet checks.
• Responsible for appropriate distribution of Banquet event orders to Banquet Captains, Banquet set up personnel and Banquet Food Servers.
• Responsible for inputting staff gratuities into Excel daily.
• Responsible to print folio in LMS for all groups and including with daily gratuity paperwork for Director of Catering review.
• Assists in event file retention with assistance from the Banquet Captain during slow periods.
• Responsible that all health regulation and permits are maintained.
• Assure that all alcohol and TAM regulations are strictly enforced.
• Assure all contractual matters of the United Steelworkers of America contract is followed.
• Responsible for overseeing that all safety and OSHA regulations are followed.
• Attend monthly Safety Meeting.
• Must have knowledge of food temperatures.
• Basic knowledge of food preparation.
• Work closely with kitchen managers, hourly and likewise in the kitchen to check on the progress of event items and their completion.
• To help communicate BEO requirements or changes to kitchen managers, hourly and likewise.
• To support directly or indirectly the needs of the Catering Director.
• To write or assist in the written completion of schedules of team members.
• To assign work duties and maintain completion deadline to work assignments.
• Perform any other duties as assigned by management.
• Provide outstanding guest service to all internal and external guests

Job Specifications – Qualifications

• Must be able to understand read, write and speak English.
• Two years of Banquet management and/or supervisory experience required.
• Must possess excellent analytical and problem solving skills.
• Experience with effective planning/implementation techniques, program/system planning, decision-making and staff development required.
• Must possess excellent written, verbal and individual and group presentation communication skills.
• Working knowledge of kitchen equipment and sanitation guidelines.
• Understanding of profit and loss, budgets, forecasting, scheduling and collective bargaining agreements.
• Delphi, Infogenesis, Kronos and Stratton Warren preferred.
• Must be 21 years of age.
• Must be able to obtain and maintain all cards required by the company.
• Must be able to verify right to work in the U.S.
  
  Working Conditions – Physical Requirements
• Regularly required to walk and/or stand for extended periods of time.
• Walk, sit and use hands to finger, handle or feel objects, tools or controls.
• Frequently lift, carry, push, pull or otherwise move objects weighing up to 50 lbs.
• Occasionally use tools or equipment requiring a high degree of dexterity.
  
  Required Work Cards
• Non Gaming
• Health
• TAM
  
  Disclaimer
  The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Job duties to be performed with or without reasonable accommodations