Catering Manager - Requisition #902805

GENERAL SUMMARY

The Catering Manager coordinates all details and menus for client functions and meetings. This position will be responsible for writing Banquet Event Orders for all social and corporate events. The Catering & Conferences Services Manager will be responsible for ensuring that the needs of the clients are met and are maintained with the highest standards of the Resort. This position also ensures maximum guest satisfaction by constantly and consistently maintaining a high level of service and corrects operating procedures.

FOUR DIAMOND SERVICE AGREEMENT

All Team Members will display a Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by Pechanga Resort Casino.

KEY RESPONSIBILITIES

Responsible for maintaining a high level of service and proper operation procedures as directed by the Director of Catering/Conferences Service Primary liaison between the Resort/Casino and the guest on-site contact Maintains the integrity of the Resort/Casino when resolving catering concerns and requests Responsible for understanding of processes for ensuring security and confidentiality of client information and Resort data Remains aware of competitors and industry trends Actively solicits and book business following Resort standards Ensures a safe environment for all guests on property Thoroughly understands, and adheres to proper catering guest credit, check cashing, and Resort cash handling policies and procedures Perform other job related duties as assigned

ACCOUNTABILITY

This position serves in a management capacity. Responsibilities include budgeting. Incumbent is responsible for protecting the assets of Pechanga Resort and Casino and for maintaining and providing a positive and professional work environment.

EXPERIENCE / TRAINING / EDUCATION

Associate's degree (A. A.) or equivalent from two-year college or technical school is preferred; and at least three (3) years Banquet/Catering experience in high volume operation or equivalent combination of education is required to successfully perform this job. One year of lead or supervisory work-related experience required. An equivalent combination of education and experience may be combined in lieu of degree/experience requirements.

COMMUNICATION SKILLS

This position requires the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations in English. This position also requires the ability to write reports, business correspondence, and procedure manuals. Furthermore, this position also requires the ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Must be able to verbally communicate in English.

MATHEMATICAL SKILLS

This position requires the ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. This position also requires the ability to apply concepts of basic algebra.

REASONING ABILITY

This position requires the ability to define problems, collect data, establish facts, and draw valid conclusions. This position also requires the ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

CERTIFICATES, LICENSES, REGISTRATIONS

Qualify to obtain and maintain class “A” gaming license

SKILLS / ABILITIES

Must have exceptional guest service skills Ability to prioritize and organize work assignments; delegate work as required in an active catering operation Understands and complies with all company and departmental rules, regulations, policies and procedures Skill in establishing and maintaining effective working relationships with Resort/Casino staff, related departments, and Resort guests Ability to maintain confidentiality of sensitive information Must be familiar with traditional and contemporary styles of cuisine Must be aware of contemporary nutritional and health requirements of customer base including dietary, allergen, and safe food restrictions Must have a working knowledge of food and labor [Kitchen & Banquets] costs and how they are affected by the actions of the Catering Department Is capable of managing an office staff and must be proficient in personnel operations in a large modern hotel Capable of successfully operating computers including Word Processors, Opera, and Spreadsheet applications Strong interpersonal skills Must be flexible with work schedule, which includes holidays and weekends, and longer hours as needed #J-18808-Ljbffr Infor