POSITION SUMMARY: Under the direction of the Director – Entertainment & Banquets, the Manager of Banquets manages all operational aspects of meetings and events for the property and directs the overall execution, including all related management functions to ensure a positive guest experience; acts as a key leader and example to the department, ensures accurate record keeping, prepares, reviews, and analyzes reports.
ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Organize and execute booked meetings and events in all event space, manage decor for the property and guests, both internal and external. Lead the Banquet team, ensure that all payroll, schedules, and reports are completed in a timely manner. Leads by example, creating an environment focused on hospitality, service, and product quality. Hires and discharges employees according to established personnel policies and procedures, ensuring the appropriate staffing levels are consistently met. Implements and conducts training classes and evaluation programs. Develop department members' knowledge and skills through education, training, coaching, corrective counseling, etc. Conducts monthly staff meetings, as well as attends Banquet Event Order Meetings, F & B Meetings and Pre-Convention Meetings. Ensures guest service according to established standard of quality. Implements inventory and ordering processes monthly, keeps departmental labor cost on an acceptable level. Responsible for scheduling to ensure maximum coverage to the department, planning, timing and supervision of all details for successful banquet functions. Prepare and instruct Team Members on upcoming functions, including station sheets, floor plans and specific instructional details to be followed through. Continuously maintain visibility to Team Members and guests while checking on events to ensure that all is running smoothly and as expected. Order supplies, linens, uniforms, and outside purchases. Prepare and adhere to monthly budget and monthly payroll forecast. Advises staff of and adheres to established Hard Rock policies, food and beverage policies, labor regulations and liquor laws. Promotes positive public/employee relations at all times. Maintains a clean, safe, hazard-free work environment within area of responsibility. Conducts or reviews detailed management and operational analyses to ensure ongoing success and efficiency within the department. Recommends to senior management operational enhancements that support initiatives and promote excellence. Demonstrates a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations. Conducts personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company's Mission and Values. Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports, and team members as appropriate. Responsible for cleaning and sanitizing work and public spaces. Perform other duties as assigned . NON-ESSENTIAL FUNCTIONS: Attend seminars when needed. EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) Requires a BS/BA degree in related field, and at least seven (7) years of management experience in the hospitality, entertainment, and/or food and beverage industry preferred.
ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain all licenses / certifications per Federal, State, and Illinois Gaming Board regulations. Must successfully pass background check. Must successfully pass drug screening. Must be twenty-one (21) years of age. Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours. Proof of authorization/eligibility to work in the United States. Must be flexible schedule including nights, weekends, holidays with the understanding days off will fluctuate. Proficient in MS Office Computer applications. Ability to sustain a high level of confidentiality and professionalism. Must be able to address stressful situation with guests with dignity and the utmost tact and politeness. Prior experience opening new properties/outlets strongly preferred. KNOWLEDGE OF: Pertinent federal, state, and local laws, codes, and regulations. Management of a high-volume restaurant, bar, or similar business. Standard safety and sanitation practices for food and beverage service. Applicable computer systems. Various positions within the restaurant, e.g., host/hostess, dining room attendant, waitperson, etc. Service, service etiquette, and standard service practices for full-service restaurants. Standard safety and sanitation practices for food and beverage service. ABILITY TO: Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. Communicate clearly and concisely, both orally and in writing. B e flexible to work varying shifts and time schedules as needed. Deliver programs which create a service level of excellence for internal and external guests. Select, supervise, train, and evaluate team Participate in the development and administration of goals, objectives, and Interpret and explain policies and Communicate effectively with all levels of team members and outside contacts. Review and comprehend all necessary documentation. Act professionally with a constantly changing internal and external environment. Monitor and control cash flow and security of assets. Link scheduling to customer flow. Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible. 21+
