Welcome page Returning Candidate? Log back in! Requisition Post Information* : Posted Date 4 days ago(12/17/2024 9:34 AM) Requisition ID 2024-9366 Division Entertainment Employee Type Full-Time Exempt Location : City Bossier City Overview

Why We Need Your Talents:

With our rapid projected expansion, the Live! Casino & Hotel Brand is searching for the right talent to grow with the organization and help drive our future success.

 

The Banquet Manager is responsible for planning, coordinating the delivery of all food and beverage for Banquet functions held throughout the Casino, hotel and event space and maintain the standards prescribed by management.  The position is primarily concerned with front of house activities and the operational coordination, directing and overseeing all aspects of a banquet or event, including set-up, menu selection and food presentation, serving, and clean-up while focusing on detail and quality presentation and customer service.

Responsibilities

Where You'll Make an Impact:

Achievement of budgeted food sales, beverage sales and labor costs.Achieve maximum profitability and over-all success by controlling costs and quality of service.Liaise on an on-going basis with the Catering Sales Manager and Executive Chef to ensure client needs and requirements will be met.Completion of weekly schedules.  Schedule staff as necessary to ensure adequate and consistent levels of service.All aspects of the supervision of banquet staff including: hiring, training, coaching, disciplining and reviewing banquet staff.Review and insure compliance of all room set ups in accordance to company standards.Completion of Banquet Bar Requisitions, control policies.Participation and input towards F&B Marketing activities.Control of Banquet inventory to include china, cutlery, glassware, linen, décor, and equipment.Completion of function banquet checks in an accurate and timely fashion.Help in preparation of forecast and actual budget function sheets.Completion of forecast and actual budget function sheets, weekly payroll and gratuity input.Maintain records for inventory, labor cost, food cost and other Cost of Sales.Following of proper purchasing and requisitioning procedures.Attendance and participation of weekly 1:1, F&B Department Head meetings and BEO Meetings.To assist Chef and Catering Sales in menu planning and pricing.Development of and maintenance of department manual and all department control procedures.Supervises payroll input and provides function employee list and hours for gratuities distribution.Provides labor costing information for Function Summary.Coordinates with other staff and departments to arrange for the delivery of requested services.Responsible to ensure Quality of Event set-up with Inspection of event set-up prior to guest’s arrival ensuring that client specifications have been met.Greet customer upon arrival, maintain presence during function, presents/settles billing and reviews for satisfaction with client post event.Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded.Supervises clearing and post function clean-up and the handling, storage and security of all catering service equipment.  Assures that all china, silverware, linen, etc. are returned to their proper locations after each event.Maintains clean and orderly back areas, pre-function areas and storage areas.Follow-up each function by completing a Function Critique and submit to the Director of F&B, Chef and Catering Sales Manager.Continuously evaluate strategies and ideas for enhancements to benefit the guests.Timely Completion of Collateral Administrative requirements.Department meeting being held monthly.Personal self-development and growth.Other duties as assigned.

Skills to Help You Succeed:

Ability to work efficiently with other departments and maintain strong interpersonal relationships.Excellent communication and guest relations skills in English.Ability to work long hours and work well in stressful, high-pressure situations while maintaining composure and objectivity.Ability to handle guest complaints and disputes and resolve them to satisfactory results.Knowledge of food and beverage operations and preparation is required.Ability to work a flexible schedule including nights, days, weekends and holidays.Ability to climb, bend, stretch, twist or reach with your body and arms, work under variable temperatures and noise levels.Must have normal vision (corrected), hearing and verbal communication.Environmental conditions include both indoor and outdoor settings, with events possibly taking place in the elements in all four seasons.  Events often involve loud musicRequires a working knowledge of banquet/catering food and beverage servicesRequires ability to learn computer equipmentRequires compiling facts and figures in accordance with established proceduresSupervisory skills neededCommunication skills required to provide information and associated services to hotel management and guestsAbility to service clients on moment’s notice, variable distancesFunction observation, client site inspections  Qualifications

Must-Haves:

Education:  A degree in hospitality or business management is preferred.  However a secondary diploma is required.Experience:  Previous supervisory experience is required and ability to work well with a large group of people in a team environment.  Previous experience handling the scheduling, coaching/counseling for similar venue.You will be exposed to an alcohol and smoking environment and must be able to work in such environment. Must have the ability to secure and maintain licensure as required by Louisiana Gaming Control Board or any other applicable regulatory entity as may be required to perform assigned duties, or as required by Live’s operating standards.

 

Physical Requirements:

Ability to work long hours.Ability to stand for long periods of times without sitting or leaning.Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 30 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.Ability to work around variable temperatures.