Catering & Events Manager

Position Overview The Catering and Events Manager will contribute to the creation and delivery of world‑class catering and event experiences at Fontainebleau Las Vegas. This position is 10% leadership and 90% client‑based functionality. Essential Duties and Responsibilities Create and maintain a work environment that promotes teamwork, performance, feedback, recognition, mutual respect, and Member satisfaction Assist team in providing service levels resulting in maximum profitability and the highest guest satisfaction Mentor and challenge administrators to develop and prepare for advancement Maintain an open perspective and provide ideas to better the department Participate in daily departmental operations including budget/forecasting, various reporting, and training Represent the Company at industry events by promoting our brand and product offerings Meet and entertain potential customers in collaboration with the sales team Evaluate event space needs to ensure appropriate room/location size based on the number of attendees Conduct tours of banquet and event facilities, sleeping rooms, and other areas of the hotel Generate catering, wedding, restaurant, and event prospectus, contracts, event orders, and all other production requirements Assist meeting and event planners by proposing appropriate F&B and A/V requirements, and coordinate all aspects of the event(s) with appropriate hotel staff Ensure BEOs being prepared/written are following SOP guidelines Review and prepare timely event orders to successfully set up culinary and operations Coordinate with other departments and venues to set up service and breakdown of all functions and confirm that all necessary equipment is on hand (both in‑house and rental) Collaborate with the culinary team on creative menu proposals and out‑of‑the‑box experiences Responsible for complying with Title 26 policies and procedures Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary Qualification Requirements Bachelor’s Degree in Hospitality, Business, or a related field; or equivalent combination of education and experience, preferably in a large, luxury resort setting Minimum of three (3) years of luxury, large‑scale hotel experience in Catering and Conference Services Knowledge of F&B products, proper preparation, and presentation of food and beverage items in a gaming environment Knowledge of meeting room capacities, banquet set‑up, audio‑visual, and any other pertinent details as they relate to function and room set‑up Provide the ultimate experience for all clients while providing the highest level in standards of service without sacrificing quality Ability to work under pressure and manage stressful situations during busy periods Must have proven selling, negotiating, and presentation skills and strong attention to detail Proven ability to manage and prioritize multiple projects simultaneously in a fast‑paced environment Proficient in Microsoft application tools, including but not limited to Microsoft Word, PowerPoint, Excel, and Outlook Title 26 knowledge required Successfully communicate and present conceptual ideas and detailed design, both verbally and visually with different stakeholders Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams Excellent communication and customer service skills Able to lead and mentor a team Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights and weekends Ability to work in a fast‑paced, busy, ever‑changing, and somewhat stressful environment Supervisory Responsibilities This position will have shared supervision of department administrators. Salary $68,000.00 per year - $88,000.00 per year #J-18808-Ljbffr