Assistant Convention Set Up Manager

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.

• Must be 21 years of age or older

• Work requires effective communication in English, both verbal and written form in a professional manner.
• 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
• 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.
• Nevada Food Handlers’ Certification

ADDITIONAL REQUIREMENTS

• 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.

• 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.
• Act 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.
• Recommend changes including hiring, promotion, demotion and release of personnel; recommend wage and salary adjustments for personnel within established guidelines.
• Interview potential employees who have been recommended by Personnel.