• Job Description

  Req#: 188987BR
  SUMMARY:
  
  Manage operation in an efficient and professional manner to ensure quality service to guests. Ensure all employees maintain Four Star/Four Diamond customer service standards so that all Banquet functions result in success. Interact with other Food and Beverage managers and other Department Heads to help outlet operations run smoothly. Checkup constantly with our banquet hotel clients/guest and maintain constant communication with the other banquet supervisors. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).
  
  ESSENTIAL DUTIES AND RESPONSIBILITIES :
  
  
  • Continually monitor ordering, par levels and costs for outlet.
  • Control labor expenses based on business levels.
  • Maintain accurate paperwork for inventory levels, scheduling, payroll, employee records, captain’s reports, gratuity sheets and Banquet checks.
  • Draw and delegate diagrams for room set-ups.
  • Maintain par levels of outlet and Steward supplies.
  • Maintain all Banquet equipment and ensure it is organized in storage areas.
  • Attend all F&B, Special Events and Catering meetings as scheduled.
  • Complete required paperwork from meetings (notes, diagrams, etc.).
  • Conduct pre-shift meetings.
  • Ensure employees adhere to established policies and procedures.
  • Responsible for counseling all employees. Ensure supervisors maintain consistency of rule enforcement.
  • Ensure adherence to the Union Contract.
  • Monitor and follow-up on employee training.
  • Have working knowledge of Micros/Aloha system. Close Banquet checks as needed
  • Have working knowledge of Delphi and ability to put in consumption numbers daily.
  • Check to ensure that all rooms are set-up to department specifications.
  • Meet and talk with host. Keep in direct contact with host during the function. Handle or delegate all special requests from the host.
  • Delegate and direct work to the Banquet Supervisors.
  • Supervise porters and assist when necessary in the set-up of all Banquet rooms.
  • Supervise bartenders/apprentice bartender and assist when necessary.
  • Supervise and direct servers during set-up, service and breakdown.
  • If closing, secure all Banquet rooms. Ensure porters have completed all room set-ups for the following day.
  • Ensure employees have valid work cards while they are working.
  • Provide Human Resources with the necessary information to keep personnel files current.
  • Responsible for scheduling all supervisors and employees.
  • Encourage and motivate employees.
  • Be accessible and available to employees.
  • Consistently demonstrate excellent people skills when dealing with employees and guests.
  • Ensure guest satisfaction during the function and resolve customer complaints.
  • Communicate with Room Chef or Executive Chef regarding any problems relating to the food or the kitchen.
  • Communicate with Engineering to ensure quality physical appearance of the outlet.
  • Ensure a neat, clean and safe working environment.
  • Present needs of the outlet to the VP of Food and Beverage or the Director of Catering.
  • Complete special projects as requested by Food and Beverage Management.
  
  QUALIFICATIONS :
  To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
  
  • Excellent communication skills, written and verbal
  • Working knowledge of Culinary and Bartender Union Contracts
  • Knowledge of food and beverage, products, preparation and presentation
  • Computer skills, MS office, Delphi, Meeting Matrix, Work, Excel.
  • Excellent interpersonal and sales related skills
  • Is self-motivated, detail oriented, professional, outgoing, and personable. Knowledge of meeting room capacities, banquet set-up and service, audiovisual and any other pertinent details as they relate to banquet operations
    
  EDUCATION and/or EXPERIENCE :
  
  
  
  • 5 years’ experience overseeing banquets.
  • Bachelor’s or related degree preferred
  • Minimum age requirement is 21.
  • Must possess TAM card, Health Card, and Non-Gaming Sheriff’s Card

• About the company

  The Golden Nugget Las Vegas is a luxury hotel and casino located in downtown Las Vegas, Nevada on the Fremont Street Experience.

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