What You'll Do:
Under the supervision of the Director of Sales & Special Events, the Banquet Manager provides leadership and direction prior to and during catering events, with attention to detail, to ensure successful event execution.
What You'll Bring:
- Practices, supports, and maintains the Mission, Vision and Values of Casino.
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Identify the needs of clients accurately and formulate operational plans to ensure successful event execution.
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Participate in meetings working with team members to find efficiencies and plan for the logistics of upcoming events, especially high-volume events.
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Coordinate and supervise the execution of all event orders (BEOs) and ensure client specifications are adhered to and that the function runs smoothly and efficiently.
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Greet guests; direct and assist staff continually during execution of events.
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Conduct function reviews with clients; adjust specifications as necessary and perform follow-up to ensure all details are correct.
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Ensure all elements of the event are set up to client satisfaction by supervising set-up staff.
- Resolve guest and team member complaints in a diplomatic and levelheaded manner quickly, professionally, and effectively.
- Readjust priorities readily to respond to pressing and changing client and guest demands or requests.
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Coordinate with Accounting to manage all aspects of cash handling procedures.
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Foster and lead open communication with areas such as the kitchen, stewarding, and facility setup while promoting teamwork and looking for shared labor opportunities.
- Inspect function rooms regularly to ensure they are maintained in excellent condition at all times; also inspect to ensure catering/banquet setup details conform to written correspondence.
- Obtain equipment and supplies needed for each event; monitor equipment to ensure it is maintained and properly functioning.
- Maintain product and service quality standards by conducting ongoing evaluations.
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Maintain appropriate staffing levels; schedule staff to ensure an adequate number is available to serve each event.
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Supervise and develop direct reports by mentoring, coaching, and providing constructive performance feedback.
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Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are executed as expected.
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Interview, recommend hires, write and issue performance evaluations, resolve problems, provide open communication, and recommend corrective action and/or termination, when appropriate.
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Conduct all onboarding and continuous training programs and have regular meetings to increase staff performance and knowledge.
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Manage inventory and ordering to ensure that supplies and products are neither over nor under-ordered; ensure inventory is managed and controlled.
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Review sales for the previous day and resolve discrepancies with Accounting. Track revenue against budget.
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Prepare weekly work schedule in accordance with staffing guidelines and labor forecasts.
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Recommend and implement techniques to improve productivity, reduce costs, and improve guest service.
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Confer with department head to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions.
- Conduct pre-function meeting with catering/banquet staff and review all information pertinent to set-up and service of group.
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Inspect table and bar set-ups, check for cleanliness, neatness, and agreement with group requirements and departmental standards, and rectify deficiencies with respective personnel.
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Inspect buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout; ensure agreement with function order and departmental standards; resolve any problems. Ensure replenishment of items as specified on event orders and requested by group contact.
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Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
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Communicate additional meal requirements and special requests to the Kitchen.
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Ensure that unused food is returned to the Kitchen; designated condiments are broken down and properly stored and that all Banquet supplies are returned to designated storage areas.
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Total all charges for the group function, prepare check and present to group contact for payment.
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Handle void checks in accordance with Accounting procedures.
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Prepare and submit daily/weekly payroll and service charge distribution records.
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Ensure the department operates effectively on a day-to-day basis, confirming company standards are met and delivered consistently with attention to detail.
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Review and coordinate action to any relevant internal and external audits in order to enhance the environment and achieve positive consistent results.
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Maintain updated knowledge of all STC and department policies and procedures.
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Comply with statutory and company requirements regarding Health, Safety, and Food Safety, and ensure strict adherence by team members through consistent training.
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Lead by example in all areas including punctuality, appearance, work quality, etc.
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Perform other duties as assigned.
Skills and Abilities Required:
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Must be able to work any shift, weekends, holidays, special events as required.
- Knowledge of event standards, practices, and procedures as well as food and beverage products, services, and equipment.
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Exhibit knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people.
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Exhibit knowledge of supervisory; budgetary and human resources principles and procedures.
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Exhibit knowledge of applicable laws and regulations as well as STC’s internal controls, policies, and procedures.
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Demonstrate computer proficiency with Microsoft Office Suite software, Banquet POS and catering systems.
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Demonstrate strong organizational, planning, and time management skills.
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Demonstrate strong communication skills. Read, write and speak English fluently.
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Demonstrate skill in working courteously with the public as well as developing and maintaining strong working relationships.
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Demonstrate skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
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Demonstrate ability to execute seated events and buffets ranging in concept from plain to elaborate.
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Demonstrate ability to work effectively in a team environment with minimal supervision.
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Demonstrate ability to exercise independent judgment and be fiscally prudent.
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Demonstrate ability to cheerfully handle stress in a fast-paced environment.
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Demonstrate ability to perform mathematical computations pertaining to the position.
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Demonstrate ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
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Demonstrate working knowledge of health & safety standards, and safety regulations as required.
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Perform other tasks assigned
Regulatory & Compliance Responsibilities:
- Must be at least 21 years of age.
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Possess and maintain a valid driver’s license.
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Possess an operational cell phone and reliable transportation.
- High school diploma or GED equivalent required.
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Five (5) years’ progressive experience in professional catering/banquets operations, including two (2) years Banquet Manager, or three (3) years Banquet Captain experience at a comparably sized hospitality environment.
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Obtain and maintain a valid WA State Health Card/Food Handlers Permit.
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Obtain and maintain a valid MAST certification.
- Strong guest service and problem-solving skills.
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Able to multitask in a fast-paced environment
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Must be able to tolerate areas containing varying noise, smoke, and temperature levels
Gaming License Required? Ability to secure and maintain STATE OR TRIBAL Gaming License.
