Banquet Manager - Casino oversees the operations of the banquet facilities. Deals with clients and potential clients. Being a Banquet Manager - Casino discusses clients' needs and timing, and negotiates contracts. Coordinates with buffet chefs to identify options and needs. Additionally, Banquet Manager - Casino may require a bachelor's degree in area of specialty. Typically reports to a head of a unit/department. The Banquet Manager - Casino supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. To be a Banquet Manager - Casino typically requires 3-5 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
JOB SUMMARY: Manages and oversees all aspects of the banquet service operations. Supervises, trains and develops all banquet staff. Maintains an effective working relationship with the Food & Beverage Manager and Executive Chef. Works closely with the Hotel and Marketing Departments on upcoming shows and functions as they pertain to Food & Beverage. Ensuring operational standards and guest service standards are in accordance with company policy and procedures.
SPECIFIC DUTIES PERFORMED: This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned.
Revised 10/19
SUPERVISION EXCERCISED: None.
LICENSE REQUIRED: Must obtain and hold a Class II gaming license while employed and complete an annual background check with TGA.
MINIMUM EDUCATION REQUIREMENTS: High school diploma or GED required, two years dining experience or two years as a lead supervisor in Food & Beverage. Must have a minimum of five years management or Banquet Supervisor experience. Must have a valid ServSafe certification and a Washington State Food Handlers Card.
PHYSICAL REQUIREMENTS: Manual finger dexterity for operation of personal computer and routine paperwork. Ability to sit and/or stand for extended length of time. Ability to lift forty (40) lbs. Consistently walking while carrying up to fifteen (15) lbs. Ability to perform tray service. Extensive bending, lifting, reaching, pushing and pulling. Occasionally requires raising objects from a lower to higher position. Able to tolerate areas containing secondary smoke, high noise levels, bright lights and dust.
SPECIFIC SKILLS/KNOWLEDGE/EBPERIENCE REQUIRED FOR POSITION: