Job Description
Location: Las Vegas, Nevada, US 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 towards guest satisfaction by every employee they encounter. In addition, ensure that all guests are drinking responsibly and not over-indulging in alcoholic beverages. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. Essential Duties & Responsibilities: Is responsible for the management of all aspects of the Banquet Department functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. Maintains complete knowledge of and comply with all departmental policies/service procedures/standards. Maintains complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipates guests’ needs, responds promptly and acknowledges all guests, however busy and whatever time of day. Maintains positive guest relations at all times. Is familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolves guest complaints, ensuring guest satisfaction. Monitors and maintains cleanliness, sanitation and organization of assigned work areas. Maintains complete knowledge of: manual system procedures, daily house count, arrivals/departures, VIPs.,scheduled in-house group activities, locations and times, correct maintenance and use of equipment, all department policies/service procedures. Maintains complete knowledge of service requirements for each scheduled function: a) Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation. b) Particular characteristics/descriptions of wines/champagnes ordered. c) Prices of specified selections of cash functions. d) Groups' names and background. e) Type of functions and expected attendance/guarantee numbers. f) Scheduled hours of service. g) Special requests/arrangements. h) Order of service, traffic flow in room. i) VIPs. j) Payment arrangements. Additional Duties & Responsibilities: Maintains complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. 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. Requisitions linens/skirting required for business and assign staff to transport such to the storage areas. Reviews sales for previous day and resolve discrepancies with Accounting. Tracks revenue against budget. Retrieves and organizes Banquet Event Orders (B.E.O.'s) according to departmental standards. Make note of changes as received from Catering and post function sheets for the next 7 days. Prepares weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjusts schedules throughout the week to meet the business demands. Ensures that staff report to work as scheduled. Documents any late or absent employees. · Coordinates breaks for staff. Inspects the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify 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. Prepares station assignments according to group requirements and hotel standards. Assigns side work to Servers in accordance with departmental procedures. Communicates additions or changes to the assignments as they arise throughout the shift. Identifies situations, which compromise the department's standards and delegate these tasks. Conducts pre-function meeting with Servers and reviews all information pertinent to set-up and service of group. Inspects grooming and attire of staff; rectify any deficiencies. Inspects table setups; checks for cleanliness, neatness and agreement with group requirements and departmental standards; rectifies deficiencies with respect