The Four Diamond, Viejas Casino and Resort is hiring an energetic, experienced Banquet Manager to lead the banquet team during our expansion of our new hotel and banquet space.

The Banquet Manager is responsible for the execution of all banquet events including the physical set up/break down of the room, coordination of any audio/visual services, coordination of the food and drink and management of the guest relationship. He/she is also responsible to ensure that the overall product delivered and the quality of the event meets the Viejas Four Diamond standards. Must have 5-7 years of related experience and/or training or equivalent combination of education and experience. 2-3 years managerial/leadership experience is required. Experience working in a casino environment preferred.

The Banquet Manager will:

• Proactively provides answers to questions and information to team members they need to perform their job.
• Leads and drives organizational change initiatives by effectively preparing and supporting the team through the process.
• Ensures that banquet team members are effectively trained and positioned for success.
• Provides positive reinforcement and recognition.
• Communicates company and departmental goals and fosters open communication across the department.
• Builds constructive and effective relationships with other managers across the organization.
• Manages conflict effectively; listens and assesses situations; takes action to resolve.
• Makes good decisions in a timely manner, taking into account relevant information and utilizing available resources.
• Projects an approachable, engaging, friendly and accommodating demeanor to both external and internal guests.
• Creates an engaging atmosphere by introducing himself/herself and attentively offering a friendly verbal greeting, making a personal connection, using the guest’s name, a promoting winning/positive environment, encouraging luck and offering a positive parting remark.
• Knowledgeable of banquets, including room and table set-up, menu planning and costing out functions.
• Strong written, verbal and interpersonal communication skills.
• Strong guest service skills and attention to detail.
• Excellent time/project management and organizational skills with ability to handle multiple projects.
• Proficient in Microsoft Excel, PowerPoint, Visio and Finance systems, including report generation.
• Must be a self-starter and able to adjust to change.
• Ability to work a flexible schedule to accommodate company and team members’ needs.

Required Skills

GENERAL SUMMARY

The Banquet Manager is responsible for the execution of all banquet events including the physical set up/break down of the room, coordination of any audio/visual services, coordination of the food and drink and management of the guest relationship.  He/she is also responsible to ensure that the overall product delivered and the quality of the event meets the Viejas Four Diamond standards.

CORE SCOPE OF POSITION

GUEST FOCUS

• Projects an approachable, engaging, friendly and accommodating demeanor to both external and internal guests.
• Creates an engaging atmosphere by introducing himself/herself and attentively offering a friendly verbal greeting, making a personal connection, using the guest’s name, a promoting winning/positive environment, encouraging luck and offering a positive parting remark.
• Maintains knowledge and promotes current promotions and event advertising one or more features of the property.
• Follows all department and casino standards and expectations to deliver exceptional guest service.
• May establish and maintain guest network.
• Uses professional language that is devoid of slang and refrains from addressing guest in an overly familiar manner.
• Anticipates guest’s needs and asks questions, delivers service within department guidelines, checks for guest satisfaction and offers additional assistance and expresses friendly appreciation for their business with our company.
• Resolves problems beyond expectations without consulting a supervisor or escalates as needed.
• Ensures the staff is prepared to support current marketing promotions and/or events.
• Ensures that guest and mystery shop feedback is communicated and that issues area appropriately resolved.

 LEADERSHIP

• Proactively provides answers to questions and information to team members they need to perform their job.
• Leads and drives organizational change initiatives by effectively preparing and supporting the team through the process.
• Ensures that banquet team members are effectively trained and positioned for success.
• Provides positive reinforcement and recognition.
• Communicates company and departmental goals and fosters open communication across the department.
• Builds constructive and effective relationships with other managers across the organization.
• Manages conflict effectively; listens and assesses situations; takes action to resolve.
• Makes good decisions in a timely manner, taking into account relevant information and utilizing available resources.

 DEVELOPS AND MAINTAINS A HIGH PERFORMING TEAM

• Responsible for the hiring, training, motivating and appraising of performance of team members.
• Sets staffing levels and schedules to ensure cost effective use of labor while meeting guest service and business level needs.
• Plans, organizes and distributes workload and provides clear direction and support.
• Eliminates roadblocks and focuses resources on priority tasks.
• Accepts accountability for department performance; does not give up when things become difficult and drives to solutions.
• Works with supervisors to address team member performance and behavior concerns; develops plans for improvement; takes necessary corrective action.

 BUSINESS STRATEGY AND FINANCIALS

• Establishes and continually refines processes to maximize efficiency and results and continually adjusts to meet business needs.
• Maintains and develops relationships with vendors and sets up new accounts.
• Maintains revenue and payroll budgets; meets budgeted productivity
• Allocates applicable gratuity to staff.

 FOOD QUALITY AND SERVICES

• Reviews the menu prior to the event in order to plan and coordinate the proper and timely set up for each function.
• Ensures food quality and guest service standards are maintained throughout the banquet or catered event.
• Plans, schedules and coordinates the preparation of banquet activities to ensure a timely set-up of tables, chairs, chafing dishes, food and drinks.
• Ensures all team members comply with governmental laws and regulations, gaming commission rules and regulations, and departmental policies and procedures.

 GENERAL OFFICE AND SPECIAL PROJECTS

• Attends and participates in weekly BEO meetings to discuss upcoming events and work through any needed changes.
• Attends and participates in pre- and post-convention meetings.
• Assists in performing any FOH operations, as needed.
• May drive company vehicle to transport food, beverages, equipment and supplies.
• Completes all required and necessary documentation with complete and accurate information in a timely manner.
• Keeps up to date with current business strategies in the industry and remains current with our competition.
• Reads and responds to emails on a daily basis.
• Ensures office and other supplies are available.
• Attends all required training and meetings.
• Performs other duties as assigned.

 JOB COMPLEXITY

• Contributes to the development of operating plan, budget and performance goals.

• Makes decisions based on professional methods, business principles and experience.

• Knows and effectively applies fundamental concepts, practices and procedures relative to training and developing talent, budgeting and cost control.

 DISCRETION

• Acts with discretion and confidentiality in handling sensitive material; required to sign and adhere to a confidentiality agreement.
• Under general direction, works from defined policies and procedures.
• Typically involves evaluation of short- to intermediate-term results but not on procedures used to accomplish results.

 INTERACTION

Interacts with team members, subject matter experts, management and department heads

SUPERVISION

• Supervises entire banquet operations staff.

 EDUCATION/CERTIFICATION

• High school diploma or general education degree (GED).
• Food Handler's Card (every 3 years).
• Training in Intervention and Prevention Certification (TIPS, every 3 years).
• Learning Education on Alcohol and Drugs Certification (LEADS, every 1 year).

 EXPERIENCE

• 5-7 years of related experience and/or training or equivalent combination of education and experience.
• 2 to 3 years of managerial/leadership experience is required.
• Experience working in a casino environment preferred.

 KNOWLEDGE AND SKILLS

• Knowledgeable of banquets, including room and table set-up, menu planning and costing out functions.

• Strong written, verbal and interpersonal communication skills.

• Strong guest service skills and attention to detail.

• Excellent time/project management and organizational skills with ability to handle multiple projects.

• Proficient in Microsoft Excel, PowerPoint, Visio and Finance systems, including report generation.

• Must be a self-starter and able to adjust to change.

• Ability to work a flexible schedule to accommodate company and team members’ needs.

 PHYSICAL DEMANDS/WORK ENVIRONMENT

• See working conditions form for the Banquet Manager position.

 DISCLAIMER

The information on this description has been designed to indicate the general nature and level of work performed by team members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job. Viejas reserves all rights to make changes to job descriptions whenever necessary.

Required Experience

GENERAL SUMMARY

The Banquet Manager is responsible for the execution of all banquet events including the physical set up/break down of the room, coordination of any audio/visual services, coordination of the food and drink and management of the guest relationship.  He/she is also responsible to ensure that the overall product delivered and the quality of the event meets the Viejas Four Diamond standards.

CORE SCOPE OF POSITION

GUEST FOCUS

• Projects an approachable, engaging, friendly and accommodating demeanor to both external and internal guests.
• Creates an engaging atmosphere by introducing himself/herself and attentively offering a friendly verbal greeting, making a personal connection, using the guest’s name, a promoting winning/positive environment, encouraging luck and offering a positive parting remark.
• Maintains knowledge and promotes current promotions and event advertising one or more features of the property.
• Follows all department and casino standards and expectations to deliver exceptional guest service.
• May establish and maintain guest network.
• Uses professional language that is devoid of slang and refrains from addressing guest in an overly familiar manner.
• Anticipates guest’s needs and asks questions, delivers service within department guidelines, checks for guest satisfaction and offers additional assistance and expresses friendly appreciation for their business with our company.
• Resolves problems beyond expectations without consulting a supervisor or escalates as needed.
• Ensures the staff is prepared to support current marketing promotions and/or events.
• Ensures that guest and mystery shop feedback is communicated and that issues area appropriately resolved.

 LEADERSHIP

• Proactively provides answers to questions and information to team members they need to perform their job.
• Leads and drives organizational change initiatives by effectively preparing and supporting the team through the process.
• Ensures that banquet team members are effectively trained and positioned for success.
• Provides positive reinforcement and recognition.
• Communicates company and departmental goals and fosters open communication across the department.
• Builds constructive and effective relationships with other managers across the organization.
• Manages conflict effectively; listens and assesses situations; takes action to resolve.
• Makes good decisions in a timely manner, taking into account relevant information and utilizing available resources.

 DEVELOPS AND MAINTAINS A HIGH PERFORMING TEAM

• Responsible for the hiring, training, motivating and appraising of performance of team members.
• Sets staffing levels and schedules to ensure cost effective use of labor while meeting guest service and business level needs.
• Plans, organizes and distributes workload and provides clear direction and support.
• Eliminates roadblocks and focuses resources on priority tasks.
• Accepts accountability for department performance; does not give up when things become difficult and drives to solutions.
• Works with supervisors to address team member performance and behavior concerns; develops plans for improvement; takes necessary corrective action.

 BUSINESS STRATEGY AND FINANCIALS

• Establishes and continually refines processes to maximize efficiency and results and continually adjusts to meet business needs.
• Maintains and develops relationships with vendors and sets up new accounts.
• Maintains revenue and payroll budgets; meets budgeted productivity
• Allocates applicable gratuity to staff.

 FOOD QUALITY AND SERVICES

• Reviews the menu prior to the event in order to plan and coordinate the proper and timely set up for each function.
• Ensures food quality and guest service standards are maintained throughout the banquet or catered event.
• Plans, schedules and coordinates the preparation of banquet activities to ensure a timely set-up of tables, chairs, chafing dishes, food and drinks.
• Ensures all team members comply with governmental laws and regulations, gaming commission rules and regulations, and departmental policies and procedures.

 GENERAL OFFICE AND SPECIAL PROJECTS

• Attends and participates in weekly BEO meetings to discuss upcoming events and work through any needed changes.
• Attends and participates in pre- and post-convention meetings.
• Assists in performing any FOH operations, as needed.
• May drive company vehicle to transport food, beverages, equipment and supplies.
• Completes all required and necessary documentation with complete and accurate information in a timely manner.
• Keeps up to date with current business strategies in the industry and remains current with our competition.
• Reads and responds to emails on a daily basis.
• Ensures office and other supplies are available.
• Attends all required training and meetings.
• Performs other duties as assigned.

 JOB COMPLEXITY

• Contributes to the development of operating plan, budget and performance goals.

• Makes decisions based on professional methods, business principles and experience.

• Knows and effectively applies fundamental concepts, practices and procedures relative to training and developing talent, budgeting and cost control.

 DISCRETION

• Acts with discretion and confidentiality in handling sensitive material; required to sign and adhere to a confidentiality agreement.
• Under general direction, works from defined policies and procedures.
• Typically involves evaluation of short- to intermediate-term results but not on procedures used to accomplish results.

 INTERACTION

Interacts with team members, subject matter experts, management and department heads

SUPERVISION

• Supervises entire banquet operations staff.

 EDUCATION/CERTIFICATION

• High school diploma or general education degree (GED).
• Food Handler's Card (every 3 years).
• Training in Intervention and Prevention Certification (TIPS, every 3 years).
• Learning Education on Alcohol and Drugs Certification (LEADS, every 1 year).

 EXPERIENCE

• 5-7 years of related experience and/or training or equivalent combination of education and experience.
• 2 to 3 years of managerial/leadership experience is required.
• Experience working in a casino environment preferred.

 KNOWLEDGE AND SKILLS

• Knowledgeable of banquets, including room and table set-up, menu planning and costing out functions.

• Strong written, verbal and interpersonal communication skills.

• Strong guest service skills and attention to detail.

• Excellent time/project management and organizational skills with ability to handle multiple projects.

• Proficient in Microsoft Excel, PowerPoint, Visio and Finance systems, including report generation.

• Must be a self-starter and able to adjust to change.

• Ability to work a flexible schedule to accommodate company and team members’ needs.

 PHYSICAL DEMANDS/WORK ENVIRONMENT

• See working conditions form for the Banquet Manager position.

 DISCLAIMER

The information on this description has been designed to indicate the general nature and level of work performed by team members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job. Viejas reserves all rights to make changes to job descriptions whenever necessary.