Available to Work Any Shift
Positions with guest contact
Employment Status




Summary:  The position of Banquet Shift Manager is responsible for ensuring the successful delivery of the Gibson’s Restaurant Group’s philosophy during banquet events, which is based upon three distinct

Core beliefs: Hospitality, Quality and Value.


R1SE Engagement Expectations: 

We believe that team member engagement is the basis for a great culture and superior guest service. During every interaction, we display three behaviors:

  • Smile, display energy and open body language
  • Proactively greet team members and guests, initiating interaction to provide service
  • Always use a positive parting remark to end the conversation


Essential Job Functions:

  • Ability to extend complementary services in accordance with the approved comp matrix.
  • Provides oversight to ensure all banquet events effectively maximize sales potential and deliver 100% guest satisfaction.
  • Treats guests with a sense of caring and individuality while effectively identifying their specific needs.
  • Responds to guest complaints and resolves them in a way that ensures the guest will return again quickly and ensure that every guest leaves happy.
  • Shows special recognition of frequent guests.
  • Consistently welcomes guests, thanking them for their patronage, seeking ways to make them comfortable and expressing your desire to have them return.
  • Ensures Guest Service Standards are met consistently.
  • Maintains professional grooming and appearance and acts as a role model according to established appearance policy.
  • Maintains a safe, clean and comfortable environment at all times.
  • Ensures proper staffing levels are in place to deliver a positive experience and meet budgeted labor costs.
  • Achieves proper food and liquor/ beverage costs consistent with budgeted expense.
  • Administers and enforces departmental policies and performance standards.
  • Consistently promotes the Casino through good will and positive attitude.
  • Maintains high sanitation and safety standards meeting all required regulatory standards including but not limited to the Health Department, OSHA, FSLA, etc.
  • Complies with all policies and procedures, current federal, state and local standards, guidelines and regulations as directed by the Director of Events and the General Manager- Hugo’s.
  • Takes action to ensure the standards of the Gibson’s Restaurant Group are upheld and applied firmly and fairly.
  • Possess the ability to work shifts in the restaurant when the banquet area is not being utilized.
  • Reads and executes the BEO. Trouble shoots event issues as soon as possible.
  • Organizes the staff and their duties prior to the staff’s arrival. (Side work sheet, clocking in, responsibilities during party, closing side work and checks.)
  • Organizes the flow of service with Chef and discuss expediting systems, special needs, timing etc.
  • Checks quality of food and has understanding of what to send and not send out of the kitchen.
  • Completes closing paperwork including printing reports, daily paperwork, nightly logs and tip sheets.
  • Closes the banquet space, resets for future events, ensures closing check list is complete and locks and required areas to reduce opportunity for theft.
  • Creates catering checklist and has an understanding of rental vs. in house items.
  • Orders required rental items and coordinates there delivery, pickups and monitors the condition while under our responsibility.
  • Assignments working in other F&B departments based on business, volume and demand.
  • Performs all other duties as assigned.



  • Must be 18 years of age or older.
  • Bachelor’s Degree or other four-year degree preferred.
  • Four or more years of experience in a restaurant environment with at least one year of management experience preferred; or equivalent combination of education and experience.
  • Knowledge of state liquor regulations and point of service systems required.
  • Must possess outstanding interpersonal communications skills to effectively interface with guests, supervisors, and Team Members.
  • Ability to work flexible shifts and days of the week including holidays.
  • Ability to obtain and maintain all necessary licensing.


Physical and Mental Demands:

  • Regularly required to see, talk and hear; use hands to finger, handle, or feel and reach with hands and arms.
  • Must occasionally lift and/or move up to 50 pounds. 
  • Regularly required to stoop or kneel and stand for long periods of time.
  • Regularly required to move with a sense of urgency, including pivoting and shuffling.
  • Able to interact with others while maintaining a positive and professional demeanor in a work environment that is frequently faced paced and noisy.
  • Ability to communicate verbally with kitchen staff in a fast pace environment.