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Position Summary:

Under general direction from the Director of Food and Beverage Operations, responsible for planning and executing internal and external events that exceed client expectations.  This role requires strong communication and organizational skills, close collaboration with culinary and service teams, and a proactive approach to problem-solving.

 

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

 

Essential Duties & Responsibilities:

• Coordinate event logistics and collaborate with internal teams to ensure seamless execution.
• Meet with clients to understand catering needs, event vision, budget, and preferences.
• Work with chefs and kitchen staff to align menu offerings with event goals.
• Maintain vendor relationships for rentals and event-related services.
• Oversee event setup, including food and beverage stations, décor, and guest flow.
• Monitor event timelines and ensure smooth service throughout each event.
• Attend weekly BEO meetings to confirm event details and service expectations.
• Update and manage Banquet Event Orders (BEOs) and share changes promptly.
• Gather post-event feedback and assist in action plans for service improvement.
• Communicate effectively with directors, managers, and team members to ensure full alignment.

• Maintains meticulous attention to detail in fast-paced environments.
• Perform special projects and other responsibilities as assigned. 
• Maintain positive guest relations at all times.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Promote a cooperating working climate.

• Maintain punctuality in daily work times, appointments, and meetings.
• Communicate with each delivery guest the expected time of arrival.
• Deliver consistent quality in planning and execution of events.
• Respond to opportunities, issues, and concerns with a sense of urgency.
• Report all accidents and injuries in a timely manner.
• Take, place, and prepare catering orders.
• Keep work area neat and clean while following all safety and sanitation procedures.
• Maintain and improve service level resulting in increased customer satisfaction.

• Performs other duties as required.

 

Direct Reports:  None.

Access to Sensitive Areas:  Access to F&B storage areas. 

Signatory Authority:  None.

 

Minimum Qualifications:

High School Diploma or equivalent plus one (1) year of experience in coordinating catering/banquet events in a resort environment. Familiarity and ability to utilize technology as it relates to catering and conference services operations and communications.  ServSafe certification required.  Excellent interpersonal, guest service, communication (verbal and written), analytical, decision-making, and problem-solving skills are required.  Must be 21 or older.  Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

 

Knowledge, Skills and Abilities:

• Thorough knowledge of the practices and procedures of the catering, food & beverage and hospitality industry.
• Knowledge of the hotel's policies and procedures and the ability to determine course of action based on these guidelines.
• Knowledge of various food services.

• Knowledge of the principles and practices within the food and beverage/hospitality industries.
• Knowledge of food service quality and safety standards.
• Knowledge of the principles and practices of management accounting, finance, and business administration.
• Knowledge of the development, preparation, and control of budgets.
• Knowledge of business English, proper spelling, grammar, punctuation, and basic arithmetic.
• Skill in operating business computers and office machines, including in a Windows environment, specifically Word, Excel, Access, presentation software (such as PowerPoint), and PC-based computerized accounting software.
• Skill in reviewing and understanding operational and financial reports.
• Skill in providing leadership to, supervising, training, and evaluating assigned staff.
• Skill in analyzing problems, projecting consequences, identifying solutions, and implementing recommendations.
• Ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
• Ability to negotiate, convince, sell and influence professionals and/or hotel guests.
• Ability to communicate effective in English both verbally and written forms.
• Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.
• Ability to maintain confidentiality.
• Ability to analyze situations and adopt appropriate courses of action.
• Ability to work independently and meet strict time lines.
• Ability to make solid decisions and exercise independent judgment.
• Ability to be persuasive and tactful in controversial situations.
• Ability to manage a number of priorities simultaneously.
• Ability to interpret applicable federal, state, county, and local laws, regulations, and requirements.
• Ability to ensure user compliance with the requirements of the gaming compact.

 

Physical Demands:

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is regularly required to stand, walk, sit, use hand to finger, handle or feel objects, tools or controls, and reach with hands and arms. The employee frequently lifts and/or moves up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.

 

Work Environment:

While performing the duties of this position, the employee may be exposed to cigarette smoke.  The work environment is noisy and employee will work indoors and outdoors; work performed in areas which may be unusually hot, cold, noisy, smoky and dimly lit, and maneuver outside in temperatures in excess of 115° and as cold as 15° (exposed to all weather conditions). 

Must be able to work Nights, Weekends, and Holidays