Catering Manager

SUMMARY:

Responsible for ensuring maximum Guest service and satisfaction by orchestrating through the Banquet team service of quality food and providing a standard of excellence in all phases of catering services. Regularly confers with the Food and Beverage Director regarding the same.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Interacts effectively with the public and Team Members. Provide excellent customer service at all time.
• Supervises Banquet Captain, Banquet Servers and Banquet Stewards, ensuring that all Team Members are properly trained in the responsibilities of their jobs, particularly in the area of guest services.
• Maintains a working knowledge of the property as well as special events on and near property in order to answer guest questions.
• Responds to Guests’ requests, complaints or inquiries courteously and promptly.
• Directs Guests to appropriate location for Banquet events and assists servers with any special Guest requests.
• Possesses a good working knowledge of Banquet Event Order processes, special Guest requests and assists servers as needed or requested by the Convention Sales.
• Inspects meeting rooms or locations where events will be served, making sure that excellent hygiene and cleanliness is always present.
• Ensures that the Banquet Team Members are receptive and visible for guest services at all times.
• Ensures prompt, efficient and courteous service of food and beverage to banquet guests
• Enforces performance standards and all Company Policy and Procedures in accordance with the Company’s expectations.
• Complies with all food and beverage health, liquor and safety regulations as well as all federal, state and local applicable laws.
• Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
• Schedules, evaluates and trains Team Members, ensuring staff’s compliance with all customer service standards.
• Ensures catering operations are run in a smooth, efficient manner to ensure customers satisfaction.
• Reviews and approves all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline Team Members in a fair and equitable manner.
• Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor and revenue benchmarks.

• Monitors job performances of Team Members and provides feedback on same to aid the Team Members in developing and enhancing skills.
• Confers with Director of Food & Beverage concerning operational deficiencies and areas in need of attention.
• Receives payment from food and beverage customers in a prompt and courteous manner.
• Adheres to established cash control policies and procedures of the Company.
• Adheres to all cashiering responsibilities.
• Maintains a consistent, regular attendance record.
• Performs any reasonable request made by management.

SUPERVISORY RESPONSIBILITIES:

Directly supervises restaurant venue supervisors; indirectly supervises all other venue Team Members.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

Four-year college degree in Business Administration or Restaurant Management preferred. Minimum of five years’ experience working at management level in high volume/fast paced restaurant. Minimum of two years’ experience supervising and serving banquet events. Experienced at corporate training for food and beverage service.

SPECIAL QUALIFICATIONS:

Strong understanding of wines, cocktails, food preparation techniques and Steps of Service. Skilled at POS, Excel, Word and Time and Attendance software. Appropriate Licenser. Strong organizational and interpersonal skills required.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Team Members of organization.

MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member is regularly required to talk or hear. The Team Member is also regularly required to stand; walk; and use hands to finger, handle, or feel objects, tools or controls. The Team Member is occasionally required to reach with hands and arms; and to sit; climb or balance; stoop, kneel, crouch or crawl.

The Team Member is occasionally required to lift up to 50 lbs.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud. When on the casino floor, the Team Member will be exposed to a smoke-filled environment.