Job Details

Position Summary:
The Assistant Banquets & Event Manager is responsible for maintaining a strong client relationship, and ensuring that all conference and special event specifications are communicated to and executed by all hotel operating departments, making for a successful meeting or event experience for the guest and attendees.

Essential Functions:
1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
2. Set up all functions and meetings in an appropriate and timely manner while maintaining standards of food, beverage and meeting specifications.
3. Oversee, train, coach, develop, mentor, inspire, and direct all banquet employees in all areas, and all Banquet Assistant Managers, Captains, and Convention Leads.
4. Inspect Team Member uniforms, grooming, required identification, work tools, etc.
5. Oversee the ordering of supplies, product and necessary tools to ensure proper par levels and appropriate working tools at all times.
6. Keep Team Members informed of all new procedures, policies and pertinent department information. Ensure a safe working environment for our Team Members and Guests.
7. Promote teamwork, collaboration and innovation among employees.
8. Have a clear understanding and knowledge of CBA.
9. Keep current on all relevant banquet and event trends to identify solutions, products and concepts to pursue that support food and beverage strategies.
10. Focus on strategies that drive the guest experience and maintain Graton Resort and Casino's
competitive advantage within the market.
11. Communicate daily activities, in-person or by log, to banquet personnel to ensure smooth transition and follow-up from one function to another.
12. Maintain appropriate staffing levels, room/station assignments, buffet dcor, and enhancements as they relate to banquet and meeting room set-up.
13. Assist to develop and maintain all policies, procedures and quality standards within the department.
14. Utilize a continuous improvement approach to ensure a high quality, cost effective and guest focused operation.
15. Assist to develop and implement a training plan to ensure high quality presentations and level of guest service within the banquet/function service team.
16. Manage, in conjunction with the Executive Steward, the inventory, control and breakage/loos reduction of china, glass and silver as it relates to function and banquet services.
17. Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on banquet levels.
18. Coordinate with housekeeping and engineering to ensure the highest level of product deliver.
19. Communicate information to the kitchen and other supportive departments prior to and during events.
20. Provide daily support and guidance to fellow banquet personnel, as well as monitor job performance.
21. Maintain a high level of service by constantly training and coaching all direct reports and associates.

Required Qualifications:
1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
2. Bachelor's Degree preferred.
3. Knowledgeable of all styles of banquet service, i.e. American, French, etc. Well versed in current food and beverage trends.
4. Prior Banquet experience at an upscale property preferred.
5. Minimum three (3) years banquet hotel supervisory or management experience required.
6. Ability to motivate in a team oriented, collaborative environment.
7. Ability to handle multiple priorities in a results-oriented environment, continuing to deliver quality service and consistently meet deadlines.
8. Proven success in guest service and guest recovery.
9. Exceptional communication skills. Both verbal and written form.
10. Knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities required.
11. Knowledge of budgeting and forecasting preferred.
12. Ability to supervise subordinate team, including, but not limited to: assignment of duties, motivating and mentoring, evaluating service and taking disciplinary action when necessary.
13. Ability to solve problems and make rational decisions.
14. Strong facility and safety awareness.

Physical Requirements:
1. Position requires walking and giving direction most of the working day.
2. Must be able to stand and exert well-paced mobility.
3. Must be able to bend, stoop, squat and stretch to fulfill tasks.
4. Must be able to lift up to 25 pounds on a regular basis.
5. Must be able to push and pull carts containing up to 250 pounds with or without assistance.
6. Requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending and climbing.