Banquet Manager

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.

• Practices, supports, and maintains the Mission, Vision and Values of Casino.
• Identify the needs of clients accurately and formulate operational plans to ensure successful event execution.
• Participate in meetings working with team members to find efficiencies and plan for the logistics of upcoming events, especially high-volume events.
• 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.
• Greet guests; direct and assist staff continually during execution of events.
• Conduct function reviews with clients; adjust specifications as necessary and perform follow-up to ensure all details are correct.
• 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.
• Coordinate with Accounting to manage all aspects of cash handling procedures.
• 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.
• Maintain appropriate staffing levels; schedule staff to ensure an adequate number is available to serve each event.
• Supervise and develop direct reports by mentoring, coaching, and providing constructive performance feedback.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are executed as expected.
• Interview, recommend hires, write and issue performance evaluations, resolve problems, provide open communication, and recommend corrective action and/or termination, when appropriate.
• Conduct all onboarding and continuous training programs and have regular meetings to increase staff performance and knowledge.
• Manage inventory and ordering to ensure that supplies and products are neither over nor under-ordered; ensure inventory is managed and controlled.
• Review sales for the previous day and resolve discrepancies with Accounting. Track revenue against budget.
• Prepare weekly work schedule in accordance with staffing guidelines and labor forecasts.
• Recommend and implement techniques to improve productivity, reduce costs, and improve guest service.
• 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.
• Inspect table and bar set-ups, check for cleanliness, neatness, and agreement with group requirements and departmental standards, and rectify deficiencies with respective personnel.
• 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.
• Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
• Communicate additional meal requirements and special requests to the Kitchen.
• 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.
• Total all charges for the group function, prepare check and present to group contact for payment.
• Handle void checks in accordance with Accounting procedures.
• Prepare and submit daily/weekly payroll and service charge distribution records.
• Ensure the department operates effectively on a day-to-day basis, confirming company standards are met and delivered consistently with attention to detail.
• Review and coordinate action to any relevant internal and external audits in order to enhance the environment and achieve positive consistent results.
• Maintain updated knowledge of all STC and department policies and procedures.
• Comply with statutory and company requirements regarding Health, Safety, and Food Safety, and ensure strict adherence by team members through consistent training.
• Lead by example in all areas including punctuality, appearance, work quality, etc.
• Perform other duties as assigned.

Skills and Abilities Required:

• 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.
• Exhibit knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people.
• Exhibit knowledge of supervisory; budgetary and human resources principles and procedures.
• Exhibit knowledge of applicable laws and regulations as well as STC’s internal controls, policies, and procedures.
• Demonstrate computer proficiency with Microsoft Office Suite software, Banquet POS and catering systems.
• Demonstrate strong organizational, planning, and time management skills.
• Demonstrate strong communication skills. Read, write and speak English fluently.
• Demonstrate skill in working courteously with the public as well as developing and maintaining strong working relationships.
• Demonstrate skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
• Demonstrate ability to execute seated events and buffets ranging in concept from plain to elaborate.
• Demonstrate ability to work effectively in a team environment with minimal supervision.
• Demonstrate ability to exercise independent judgment and be fiscally prudent.
• Demonstrate ability to cheerfully handle stress in a fast-paced environment.
• Demonstrate ability to perform mathematical computations pertaining to the position.
• Demonstrate ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Demonstrate working knowledge of health & safety standards, and safety regulations as required.
• Perform other tasks assigned

• Must be at least 21 years of age.
• Possess and maintain a valid driver’s license.
• Possess an operational cell phone and reliable transportation.
• High school diploma or GED equivalent required.
• 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.
• Obtain and maintain a valid WA State Health Card/Food Handlers Permit.
• Obtain and maintain a valid MAST certification.
• Strong guest service and problem-solving skills.
• Able to multitask in a fast-paced environment
• 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.