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Employment Opportunities

Banquet Coordinator

by Human Resources | Nov 06, 2017

Title:  Banquet Coordinator 
FLSA Status: Non-Exempt 
Reports to:  Assistant Operations Director  
upervises:  Banquet Staff 
Department:  Food 

JOB SUMMARY

Under general direction of the Assistant Operations Manager the Banquet Coordinator ensures overall event execution is a success for Tamarack and the customer. The Banquet Coordinator is responsible for the planning, staffing and coordinating, all the functions of the Banquet Department to meet the daily needs of the banquet operations; including managing the front-of-house service staff.

The Banquet Coordinator, as with all members of the Tamarack Junction Casino Team, is expected to conduct himself/herself in a manner, which demonstrates initiative, professionalism, personal awareness, integrity, and exercises confidentiality in the appropriate areas of his/her performance.  The banquet administrator shares in the Tamarack Junction Casino support of the company’s Vision, Mission, Values, and consistently performs all functions in a fashion that inspires and motivates others to actively pursue them.
 

ESSENTIAL JOB FUNCTIONS
1. Provides excellent guest service to internal and external customers and guests.
2. Actively markets and cross-promotes use of all Tamarack facilities and in-house catering services to area businesses and existing clients. Actively seeks new business by following up on all leads, including email, phone and meeting association leads. Generates and develop leads from cold calls, etc.
3. Talks with prospective customers and provides information on services and facilities for meetings, service club functions, weddings, fund raisers, sports events and advertising.
4. Confirms space, date and time availability. Develops contracts in accordance with facilities needs and sends to customer for acceptance and agreement of payment terms. Prepares contracts, correspondence, and completes other documentation including deposits and contract amendments. Handles deposits and secures necessary payments; assist Accounts Receivable as needed.
5. Conducts tours of facilities with prospective clients. Communicates with and may show facilities to other service providers (caterers, photographers, florists, event-planners etc.).
6. Works with the Food and Beverage Management, Chefs, banquet and casino services staff to ensure catered events run smoothly
7. Must have good working knowledge of food and beverage service. Answers questions and provides information regarding casino, restaurants and catering amenities, policies, building policies, contractual requirements, settlements procedures, and cost estimates; assist clients in finalizing booking arrangements.
8. Recruits, hires, trains, schedules and supervises bussers, banquet servers and banquet bartenders assigned to the Banquet’s to ensure world class quality of service; may oversee and direct front-of-house personnel at the Tamarack’s other Food and Beverage venues when necessary.
9. Coordinates daily with Casino Services department to ensure effective and efficient operations are in place to meet guest service standards; works with staff to up-sell special events; effectively communicates last minute changes to Chef and Banquet Staff.
10. Oversees the set-up, logistics, timing and the break-down of events; orders linens and alcohol for events; and maintains all event sheets, billings and invoices through current catering software and POS system.
11. Oversees the quality and creativity of presentation of served plates and buffets; ensures accuracy in cashiering and cash handling at Banquet events; managing the Point of Sale System for training of staff.
12. Ensures uniform and dress code requirements are met by all food and beverage staff.
13. Assists with ensuring that food and beverage physical properties are maintained in a clean and organized manner.  Follows all health and safety regulations, rules and guidelines.
14. Assists with development of the annual operating budget and capital improvement budget for assigned area(s) of responsibility; assists with monitoring and controlling of these budgets utilizing a computerized financial accounting system; ensures controllable expenses (i.e. labor, linens, etc) coincide with budgeted amounts.
15. Participates in the development of goals, objectives, policies and priorities for the Food and Beverage Division.
16. Assists with the monitoring and measuring of division’s effectiveness in attaining goals.
17. Is required to taste food and alcoholic beverages for quality and educational purposes.
18. Performs special projects and other duties as assigned from time to time, such as assisting with inventory, physical asset maintenance, etc.
19. Inputs and/or monitors employee time & pay records (including tips) using an automated system. Ensures records are accurate each pay period.
20. Other duties as assigned.

 

TECHNICAL/PROFESSIONAL KNOWLEDGE (Knowledge/Skills, Education, and Experience)

• Effective oral and written communication skills with the ability to give clear direction and respond to inquiries.
• Understanding of accounting principles and budget process with the ability to read and interpret numerical information.
• Ability to organize and prioritize several projects at one time.
• Proficient in computer skills including Microsoft Office products (Word/Excel/Outlook), data base concepts, data entry, and spreadsheets.
• Computer proficient with knowledge of Microsoft Office products (Word/Excel/Outlook).
• Working knowledge and ability to use Caterease proficiently.

SUPERVISORY RESPONSIBILITIE
• Directly supervises up to 12 employees in the Banquet Department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include assisting in interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE
• Associate’s degree (AA) in related business management from a two-year college or university or approved culinary school; with a minimum of five years of related food and beverage experience in a supervisory position. Or equivalent combination of education and experience.

WORK ENVIRONMENT

The Banquet Coordinator works on-site to interface with external/internal customers, employees, and vendors on a regular basis. The position work schedule is part time/on-call work depending on the needs of the operation. 

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs/ladder; balance; stoop, kneel crouch or crawl; talk, and hear.  The employee must occasionally lift and/or move up to 25 pounds.  Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. 

The Tamarack Junction Casino is the best locals’ casino in Reno, NV and we appreciate your interest in our property!

If you wish to apply for any open position, please fill out an application or an internal job transfer form.

Tamarack Junction Casino is an “At Will” employer, Equal Opportunity employer and a drug free workplace.

If you would like to apply for a position, please fill out our Online Application.

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