City
Las Vegas
State
NV
Shift
All
Type of Shift
Full Time
Department
Food & Beverage

Banquets Manager

The Strat (Las Vegas, NV)

Description:

Summary: Responsible for the overall day to day operation of the Banquets department. Oversees the execution of banquets, meetings, weddings, and other events to ensure events are properly set up, executed to the guests’ satisfaction, and torn down.

Essential Functions:

  • Hires, trains, schedules, develops, and disciplines department staff to ensure established standards are maintained
  • Meets with staff to review upcoming events
  • Communicates and coordinates with support staff to ensure equipment needs are met
  • Develops and implements successful operating plans for each event
  • Oversees standards of service and ensures they are properly maintained. Handles accordingly when standards are not met
  • Monitors staff to ensure outstanding guest service is being provided to guest and handles any guest concerns or complaints
  • Conducts inspections of the food and beverage service areas to ensure facilities are consistent in the sanitation, safety and aesthetic standards. Ensures event is set per BEO requirements
  • Monitors the performance of the menu items in conjunction with the Executive Chef and implements menu changes upon the direction of the Director of Catering and Convention Services to maximize revenues and increase guest satisfaction
  • Oversees all Banquet Checks are entered into Infogenesis correctly and signed by the client
  • performs other duties as assigned

Requirements:

Qualifications/Requirements:

  • Three to five years experience in casual dining, high-volume food and beverage outlet or banquets
  • Previous supervisory experience within the food and beverage industry
  • Previous experience supervising culinary union staff preferred
  • Excellent written, verbal and group presentation communication skills
  • Effective leadership techniques, program/system planning, decision making, staff development, statistical reporting/analysis and cost-benefit analysis skills
  • Working knowledge of kitchen equipment and sanitation guidelines
  • Understanding of P&
  • L, budgets, forecasting, scheduling and collective bargaining agreements
  • Delphi, Infogenesis, Kronos and Stratton Warren preferred.
  • High school diploma or equivalent preferred
  • Secondary education degree or equivalent preferred
  • At least 21 years of age


    Required Work Cards
  • Alcohol Awareness
  • Health
  • Non-Gaming
  • Serve Safe


    Physical Requirements
  • Walking, continuously standing and working indoors (more than 75% of the time)
  • Lifting, pushing, pulling, carrying, bending and kneeling (up to 50% of the time)
  • Using chemical agents and wearing protective equipment (less than 25% of the time)
  • Hearing, vision, speech and literacy (critical)
  • Ability to work in noisy environments and hot or cold temperatures
  • Ability to work at extreme heights


    Disclaimer
    The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with our without reasonable accommodations.