Banquet Shift Mgr

The Banquet Shift Manager is responsible for executing all banquets, meetings and conferences, as well as execution of food and beverage needs for special events on a shift basis. Coordinates and supervises banquet functions to ensure client’s specifications are adhered to and that the function runs smoothly and efficiently. Oversee daily operations of all banquet servers, captains, banquet bartenders and bar backs on a shift basis. Possesses knowledge of food production and service, and has the ability to perform all positions in banquet operations. All duties are to be performed within the guidelines of the Seneca Gaming Corporation’s policies and procedures, Internal Control Standards and objectives.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
1.    Report to work on time, well-groomed in approved attire with badge on the upper left side of the uniform.
2.    Participate in weekly banquet event meetings.
3.    Review and have a thorough understanding of all function sheets to coordinate scheduled events.
4.    Assist with training of banquet staff.  Assist with weekly scheduling and floor plans for all banquet events. Provide banquet staff with a copy of each function sheet to enable them to gain a thorough understanding of the client’s expectations prior to the event. Keep accurate payroll information of the banquet staff.
5.    Keep accurate payroll information of the banquet staff and accurately maintain the gratuity spreadsheet weekly.  Complete timeworks daily.
6.    Requisition or obtain equipment and supplies needed for each function. Ensure that they correspond to the client’s specifications, where applicable.
7.    Inspect each function room prior to scheduled event to check whether the room setup, menu and schedule of events conform to the function sheet.
8.    Greet client prior to the onset of the function and be present throughout its duration to assist in areas where needed. Prior to function starting, review with the Contact the details of event, such as timeline, guest count and menu.  Review and update information with Chef on duty.  Periodically check with client to ensure satisfaction with the function and to respond to any additional request.
9.    Continually direct and assist banquet staff during the entire event to ensure all details are carried out according to the client’s specifications.
10.    Prepare, tender and present accurate function bill to the client at the completion of the event and collect payment and necessary signatures.
11.    Properly and accurately report all in-house function costs to the accounting and audit departments.
12.    Supervise clean up and breakdown of function after its completion, account for all equipment and supplies, and ensure their return to storage area.
13.    Adhere to all Purchasing, HR, and TERO compliance regulations.
14.    Oversee Banquet staff assisting the Beverage department with functions held in the Feature Bar on the casino floor, as needed.
15.    Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy.  Understand and comply with all information security policies and procedures at all times.
16.    Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times.  Maintain a professional work environment with supervisors, managers and staff.
17.    Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies.
18.    Must complete all required SGC Training programs within nine (9) months from commencement of employment.
19.    Attend all necessary meetings.
20.    Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed.  Hours are determined by a 24-hour schedule.

QUALIFICATIONS/REQUIREMENTS:
1.    Must demonstrate leadership, fairness and sensibility to the customers and employees.
2.    Must possess ability to instill a sense of pride and personal responsibility in subordinate employees.

Education/Experience    
1.    Must be 18 years of age or older upon employment.
2.    High School Diploma or equivalent is required.
3.    Minimum two (2) years’ experience in Food & Beverage in a supervisory role.
4.    Previous customer service experience required.
5.    Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required.
6.    Must possess general knowledge of all phases of full-service dining and food and beverage service procedures.
7.    Must be able to evaluate statistical reports and other business reports.
8.    Must be computer literate, including broad knowledge of all Microsoft office applications as well as resta