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Position Summary:

Under general direction from the Director of Food and Beverage Operations, responsible for soliciting, booking, planning and coordinating meetings/functions while maximizing the banquet space to meet/exceed sales goals. Position is responsible for finalizing both local catering and group business and disseminating all details of these groups’ stay to all departments. Daily interaction with client base, generate catering sales, manage all catering events, and manage all catering staff. Creates a vision and actionable plan for special and customized events. Recommends program and procedural changes.

 

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

 

Essential Duties & Responsibilities:

• Maintain a well-organized catering facility, ensure proper controls are in place to protect all Table Mountain Casino property (BEO) Banquet Event Order; work closely with accounting to ensure timely payment and deposits for catering functions, while maintaining records of all charges/changes.
• Ensure food service is prepared and or delivered on time and in accordance with acceptable quality and quantity standards established, oversee all steps of service and event setup/breakdown, and work closely with all chefs.
• Correspond and oversee event/events set up, break down, and pay attention to client requests, including specific themes or colors and decorations.
• Actively manage off property catering events to ensure function exceeds the guest’s expectations.
• Offer and maintain an exciting banquet program with innovative menus; keep updated on new products and catering trends.
• Responsible for calculating and managing event and menu item costs. Assist in managing all Food and Beverage areas as needed or during catering down time.
• Responsible for the staffing, evaluating, recommending discipline and scheduling of all Catering Team Members.
• Attend or lead weekly BEO meeting and ensure accuracy in event planning and execution.
• Solicit, negotiate and book new and repeat business through efforts (outside sales calls, telemarketing, mailings, networking, etc.) while maximizing banquet space to meet/exceed revenue goals.

• Execute a territorial marketing strategy to capture the maximum amount of revenue and meet/exceed sales goals.
• Review and update marketing plan each quarter, as necessary and as directed by the Director of Food and Beverage Operations.
• Effectively manage the availability of banquet space and develop / implement marketing strategies to target off-peak dates.
• Complete contracts, prepare the appropriate paperwork and coordinate with the appropriate areas in the hotel.
• Resolve customer issues, complaints and problems to ensure quality product delivery and customer satisfaction.
• Prepare status and period end reports to keep management abreast of activities.
• Maintain up-to-date knowledge of hotel procedures and products and the competition's products, strengths and weaknesses to improve sales strategies and the achievement of goals.

• Participate in communication and professional organizations to maintain high visibility and promote sales.
• Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.
• Monitor catering financial statements, ensuring payroll is in line with revenue and purchases are justified.
• Establish, implement and enforce catering departmental policies and procedures.
• Review catering checks and group reports after functions.
• Enforce billing procedure and ensure all checks are closed within 24 hours of completed function
• Oversee and monitor ordering of supplies and rental items for catering department.
• Ensure catering services are up to property standard and priced in established guidelines.
• Perform all duties as deemed necessary for the success of the department.
• Maintain positive guest relations at all times.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Meet daily with peers and immediate supervisor to review status of business schedules, priority assignments, bookings and all information pertinent to the department’s operation.
• Ensure that the Banquet Department is familiar with Banquet services standards in order to better sell the facilities.
• Escort clients through the property and highlight features of facility as well as available services.
• Meet with Executive Chef to plan special requests for clients and special event menus.
• Review the Daily Event reports; ensure that all information is complete and accurate and distributed on a timely basis.
• Monitor changes to Banquet Event Orders; ensure that accurate information is communicated to respective departments on a timely basis in ordered to best service the client.
• Promote a cooperating working climate, maximizing productivity and employee morale.

• Periodically complete ROI on events to ensure % are all accurate with Labor, COG’s and Expenses
• Schedule team members to ensure appropriate coverage and service for events.
• Experiment with new trends in menu formats and selection offerings and update yearly
• Maintain punctuality in daily work times, appointments, and meetings.
• Oversee service of group functions once they are in house, available for precon and postcon events with contacts
• 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.
• Continuously provide employees with verbal recognition, direction, and support.
• Report all accidents and injuries in a timely manner.
• Take, place, prepare catering orders, and teach others to do so effectively.
• Oversight of the sales process for catering and/or conference services.
• 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: Catering Services Manager

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

Signatory Authority: Requisitions and personnel forms.

 

Minimum Qualifications:

Bachelor’s Degree in Restaurant, Hotel or Institutional Management or related field plus five (5) years of management experience in catering/banquet/sales in a resort environment. Upscale food & beverage (including food and wine) knowledge is required. Working knowledge of wine and beverage service. Familiarity and ability to utilize technology as it relates to catering and conference services operations and communications. ServSafe certification required. Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, and problem-solving skills are required. 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 menu development.

• Knowledge of the principles and practices within the food and beverage/hospitality industries.
• Knowledge of food service quality and safety standards.
• Knowledge of the cost analysis techniques, principles and practices of management accounting, finance, and business administration.
• Knowledge of the development, preparation, and control of budgets.
• Knowledge of managerial and statistical analysis techniques and reporting procedures.
• 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 preparing, reviewing, and analyzing 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 drive to outside sales calls.
• Ability to communicate effective in English both verbally and written forms.
• Ability to communicate effectively in the English language both verbally and in writing.
• 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 create and present effective speeches and presentations.
• 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 50-70 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