Banquet Manager

Position Summary The Banquet Manager, under the direction of the General Manager, is responsible for the planning, directing, and organizing events at both the Sault and St. Ignace locations. The role coordinates all food and beverage requirements for banquet functions and provides attentive, cheerful, courteous, and professional customer service to all customers, internal and external, striving to exceed expectations. Essential Functions Collaborate with clients to understand their event requirements and preferences. Plan and coordinate all aspects of Kewadin Casino events, including menu selection, room setup, and audio‑visual requirements. Maintain open and clear communication with clients throughout the event‑planning process. Coordinate with various departments to ensure seamless execution of events. Direct all activities and responsibilities of the Banquet Department. Monitor and maintain high standards of customer service. Build and maintain strong relationships with clients, ensuring their needs are met. Address and resolve any issues or concerns raised by clients during or after events. Seek cost‑effective solutions without compromising the overall vision and quality of the event. Oversee activities of assigned Banquets teams and functions and act as the onsite contact for guests or customers. Maintain up‑to‑date group files to ensure proper coordination of sales commitments and customer needs. Monitor payroll costs, food costs, and quality of product. Ensure employees comply with all rules, regulations, and procedures and monitor service levels at all locations. Evaluate operational procedures, recommend changes, and implement approved changes as necessary. Additional Responsibilities All other job‑related duties as assigned. Contacts Customers, clients, immediate peers, peers in other departments, immediate supervisor/manager, managers in other departments, executives, Board of Directors, and outside vendors/service providers. Physical Requirements Position requires medium lifting up to 50 pounds maximum with frequent lifting/carrying up to 25 pounds. Physical factors include constant standing, walking, pushing/pulling, hearing, smelling, near/midrange/far vision, depth perception, color/field of vision, frequent carrying/lifting, stooping, reaching, typing, bending, occasional sitting, climbing, kneeling, crawling, noise exposure, extreme hot/cold, dim lighting, weather, wet/humidity, vibration, moving mechanical parts, electric shock, chemicals, computer use and equipment, high places, and insecticides/pesticides. Requirements Education: High school diploma or equivalent required; associate’s degree in business or culinary arts preferred. Experience: Minimum of 3 years of previous event planning/management required; supervisory experience also required. Certification/License: T.I.P.’s certification required within first 3 months of hire (training provided); sanitation certificate required within 6 months of hire (training provided); must undergo criminal background investigation under National Indian Gaming Commission rules; must have a valid driver’s license and be insurable by the Sault Tribe Insurance Department; must comply with annual driver’s license review and insurability standards. Knowledge, Skills and Abilities • Knowledge or ability to learn word processing, spreadsheet, and database software; ability to use office machines such as calculator, copier, fax, printer, and computer. • Knowledge of Banquet/Catering Department functions. • Effective verbal and written communication with diverse audiences and settings. • Ability to maintain effective working relationships with supervisors, personnel, coworkers, subordinates, and the general public. • Knowledge of records management systems. • Willingness to travel to other Kewadin Casino locations. • Flexible and available to work various shifts, including nights, weekends, and holidays. • Ability to maintain privacy and confidentiality. • Native American preferred. Salary: $27.50 per hour #J-18808-Ljbffr