Manager - Banquets

Position Overview The primary responsibility of the Manager - Banquets is to interpret the needs of the guests and see that these needs are met in a most aggressive, positive manner, which will prove to the guest that The Venetian Resort is driven toward guest satisfaction by each and every employee they encounter. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. Essential Duties & Responsibilities Checks storage areas for proper supplies, organization and cleanliness. Instructs designated personnel to rectify any cleanliness/organization deficiencies. Establishes par levels for supplies and equipment. Completes requisitions to replenish shortages or additional items needed for the anticipated business. Reviews sales for previous day and resolves discrepancies with Accounting. Tracks revenue against budget. Retrieves and organizes Banquet Event Orders (B.E.O.'s) according to departmental standards. Makes note of changes as received from Catering and posts function sheets for the next 7 days. Inspects the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectifies any deficiencies with respective departments. Meets with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Ensures agreement of delivery times, amounts and special arrangements. Conducts pre-function meeting with servers and reviews all information pertinent to set‑up and service of group. Directs servers on timing of service throughout function. Communicates additional meal requirements and special requests to the kitchen. Constantly monitors staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectifies any deficiencies with respective personnel. Additional Duties & Responsibilities Assists Banquet staff with their job functions to ensure optimum service to guests. Observes guest reactions and confers frequently with service staff to ensure guest satisfaction. Totals all charges for the group function, prepares checks and presents to group contact for payment. Adheres to all cashiering procedures and policies. Answers outlet phone within 3 rings, using correct salutations and telephone etiquette. Accesses all functions of the P.O.S. system in accordance with specifications. Restocks journal tape and changes ribbons as needed. Issues manual checks when the system is down and ensures accountability of such. Runs system closing reports and ensures that all servers' checks are closed before they sign out. Responds to all pages by beeper promptly. Prepares and submits daily/weekly payroll and tip distribution records. Completes work orders for maintenance repairs and submits to Engineering. Contacts Engineering directly for urgent repairs. Prepares weekly forecast of revenues, covers and labor costs. Coordinates deliveries of scheduled function amenities (i.e., flowers) with vendors. Schedules and completes function room inspections in accordance with departmental standards. Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods. Manages responsibilities for the department to include hiring of new team members, promotions, creating a work environment that promotes teamwork, performance feedback, discipline, recognition, and termination. Consistent and regular attendance is an essential function of this job. Performs other related duties as assigned. Company Standards of Conduct All Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct. Minimum Qualifications 21 years of age. Proof of authorization/eligibility to work in the United States. High school diploma. Must be able to obtain and maintain a Health, Alcohol Awareness Card (TAM) and any other certification or license, as required by law or policy. Three years of experience as a banquet manager. Demonstrated experience in a 4‑star hotel preferred. Ability to communicate clearly and effectively in English, both in spoken and written form. Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience. Must be able to work varied shifts, including nights, weekends and holidays. Physical Requirements Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned. Physically access all areas of the property and drive areas with or without a reasonable accommodation. Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts. Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts. Ability to engage in prolonged periods of time to walk, stand, stretch, bend and kneel. Work in a fast‑paced and busy environment. Work indoors and be exposed to various environmental factors such as CRT, noise, dust, and cigarette smoke. #J-18808-Ljbffr