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Assistant Manager Banquets & Catering-Full Time-Lake Tahoe

JOB SUMMARY:
The Assistant Banquet/Catering Managerassists the Service Manager in ensuring service standards are met with each assignedbanquet/catering function/event. They communicate with other departmentpersonnel regarding type of equipment needed and placement, supervise thebreakdown and setup of function rooms, assist in training and supervisingstaff, and assigning staff according to schedule of events.
ESSENTIAL FUNCTIONS:
Managesthe day-to-day operation of banquets/catering in accordance with establishedpolicies and procedures.
Establishesand administers training programs within the department, including new employeeorientation.
Directsthe development and administration of controls for all phases of the departmentin an economical and profitablemanner while maintaining established standards.
Coordinatesthe maintenance and development methods for high quality preparation of food;assists in the maintenance and development of procedures for food service; andpresents menu items for maximum customer service satisfaction.
Maintainsan efficient program of scheduling to the schedule of events with the use ofminimum man-hours.
Maintainsand instructs assigned personnel as to safety policies and procedures andfollows up to ensure hazards are eliminated.
Actsimmediately on all customer complaints to ensure that corrections are made whenpossible.
Compilesannual budget, variance reports, weekly management reports, comp reports, andany other reports deemed necessary by the Banquet/Catering Manager or Director.
Counsels,guides and instructs assigned personnel in the proper performance of theirduties.
Preparesand coordinates the periodical performance reviews of assigned personnel.
Recommendschanges including hiring, promotion, demotion and release of personnel;recommends wage and salary adjustments for personnel within establishedguidelines.
Interviewpotential employees who have been recommended by Personnel.
EDUCATION and/or EXPERIENCE:
Workrequires a minimum of an Associate's Degree, preferably in hotel and/orrestaurant management, Graduate of post high school two year Culinary ArtsSchool or equivalent technical training in the food service industry may besubstituted on a year for year basis.
Preferred:Bachelor's Degree in Hotel or Banquet Management.
Workrequires Five years of restaurant/food service, including 3 years supervisoryexperience
QUALIFICATIONS:
Workrequires effective communication in English, both verbal and written form in aprofessional manner.
Mustpresent a neat and professional appearance.
Workrequires ability to compile, compute, and analyze pertinent data needed forreports
Workprefers Bilingual abilities
Workrequires flexibility to work various shifts.
Workrequires knowledge of computer programs including: Word, Excel, Windows, LMS.
Literateand fluent in English
Excellentinterpersonal skills, with emphasis in relationship building
Excellentcommunication and guest service skills
Flexibilityto meet the various schedules of the Special Events Center functions' needs
Computerliterate
Aboveaverage organizational skills
Demonstratedleadership skills and abilities
Excellenttrouble-shooting and problem solving skills
Abilityto uphold and demonstrate the highest level of integrity in all situations andrecognize standards required by a regulated business
Actsas a role model to other Team Members and always presents oneself as a creditto Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company anddepartment policies and procedures
PHYSICAL, MENTAL AND ENVIRONMENTALDEMANDS:
Abilityto grasp, hold, reach, bend, use a step stool, have hand-eye coordination
Visualrange must include near and far distances
Abilityto handle multiple tasks
Auditoryrange must include immediate environment
Fastpaced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy businessvolume, and sensitive situations relating to staff and guest problems, in atimely manner.
Abilityto lift and carry large, heavy banquet trays and beverage trays weighing up to 40lbs.
Abilityto stand/walk for 8 hours
Abilityto climb stairs
Mobilityto move quickly and easily throughout the restaurant and kitchen areas
Abilityto frequently tolerate extreme indoor temperatures
Positionsthat have contact with the public require the ability to work in a noisy
environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may berequired to enter public areas from time to time, in connection with theirduties, and may be subject to the same environment.
Disclaimer
This isnot necessarily an exhaustive list of all responsibilities, skills, duties,requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job,management reserves the right to revise the current job or to require thatother or different tasks be performed when circumstances change, (e.g.emergencies, changes in personnel, workload, rush jobs or technicaldevelopments).
JOB SUMMARY:
The Assistant Banquet/Catering Manager assists the Service Manager in ensuring service standards are met with each assigned banquet/catering function/event. They communicate with other department personnel regarding type of equipment needed and placement, supervise the breakdown and setup of function rooms, assist in training and supervising staff, and assigning staff according to schedule of events.
ESSENTIAL FUNCTIONS:
Manages the day-to-day operation of banquets/catering in accordance with established policies and procedures.
Establishes and administers training programs within the department, including new employee orientation.
Directs the development and administration of controls for all phases of the department in an economical and profitable manner while maintaining established standards.
Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
Maintains an efficient program of scheduling to the schedule of events with the use of minimum man-hours.
Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
Acts immediately on all customer complaints to ensure that corrections are made when possible.
Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary by the Banquet/Catering Manager or Director.
Counsels, guides and instructs assigned personnel in the proper performance of their duties.
Prepares and coordinates the periodical performance reviews of assigned personnel.
Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
Interview potential employees who have been recommended by Personnel.
EDUCATION and/or EXPERIENCE:
Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.
Preferred: Bachelor's Degree in Hotel or Banquet Management.
Work requires Five years of restaurant/food service, including 3 years supervisory experience
QUALIFICATIONS:
Work requires effective communication in English, both verbal and written form in a professional manner.
Must present a neat and professional appearance.
Work requires ability to compile, compute, and analyze pertinent data needed for reports
Work prefers Bilingual abilities
Work requires flexibility to work various shifts.
Work requires knowledge of computer programs including: Word, Excel, Windows, LMS.
Literate and fluent in English
Excellent interpersonal skills, with emphasis in relationship building
Excellent communication and guest service skills
Flexibility to meet the various schedules of the Special Events Center functions' needs
Computer literate
Above average organizational skills
Demonstrated leadership skills and abilities
Excellent trouble-shooting and problem solving skills
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Ability to grasp, hold, reach, bend, use a step stool, have hand-eye coordination
Visual range must include near and far distances
Ability to handle multiple tasks
Auditory range must include immediate environment
Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.
Ability to lift and carry large, heavy banquet trays and beverage trays weighing up to 40 lbs.
Ability to stand/walk for 8 hours
Ability to climb stairs
Mobility to move quickly and easily throughout the restaurant and kitchen areas
Ability to frequently tolerate extreme indoor temperatures
Positions that have contact with the public require the ability to work in a noisy
environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.
Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

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