Director of Banquet Operations job vacancy in GRATON RESORT & CASINO, (Rohnert Park, CA 94928)

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We got a new job details in GRATON RESORT & CASINO & they are Hiring Candidates for Director of Banquet Operations

Job Details
Company Name :
Company Location :
Rohnert Park, CA 94928
Job Position :
Director of Banquet Operations
Job Category :
Jobs in California

Job Description :


Starting Pay Rate

Job Description

Position Summary:

The Director of Banquet Operations will be responsible for working directly with the Sales & Catering team to meet the guest expectations. This position manages all aspects of meeting and event execution including planning, budget, quality of service, preparing the venue, coordinating the catering menus and service with the banquet and catering team.

This position has an irregular schedule that will vary based on event or guest needs. This position is often required to be present at events from start to finish ensuring all is going according to timeline and guest expectation. This can often mean late hours and working weekends. Having flexibility with scheduling and availability is a must for this position.

The ideal candidate will have three to five years of experience, specifically in catering and banquet management. We are seeking an organized, personable, and business minded individual with strong communication skills who can coordinate, plan, and oversee events in totality. This person must possess proficiency in catering management software skills and strong inter personal skills. They will need the ability to manage multiple priorities, and communicate effectively with guests, vendors, team members and departments.

Essential Functions:

1. Partner across all departments in an effort to support the team in consistent execution of all systems & processes to deliver all services to Graton Resort & Casino standards.
2. Support Graton Resort & Casino Leadership Team in upholding all Graton Resort & Casino standards & core values while meeting or exceeding Graton Resort & Casino business objectives.
3. Foster an environment of guest service, both internally and externally, putting the guest first.
4. Ideate meetings and events that exceed guest expectation and stay within budget.
5. Provide timely responses and concise communication to the departments, vendors and guests.
6. Supervise the setup and strike of all events including scheduling, designation of job duties and training. Ensure the timing and flow of the event are in accordance with the BEO.
7. Handle all scheduling, designation of job duties and training for the banquet team.
8. Build floorplans, generate BEO’s, create group menus and finalize proposals and contracts.
9. Perform continual inspection of all areas to ensure standards. Prepare work orders for maintenance or repair of those areas as needed.
10. Provide guidance and support to vendors and departments regarding event timelines and details while maintaining strong working relationships.


Minimum Qualifications:
1. Three to five years of experience in banquet and event management.
2. Excellent verbal and written communication skills
3. Demonstrate strong problem solving skills and ability to implement solutions.
4. Proficiency in catering management software and floorplan software.
5. Comprehend and use technical or professional language, either written or spoken to communicate at a high level.
6. Strong organization skills and must be detail oriented.
7. Ability to manage in a fast-paced environment with a focus on guest service.
8. Strong leadership and motivational skills, including the ability to build strong relationships with guests, vendors & team members.
9. Professional personal presentation with warm, confident and hospitable personality.
10. Experience in supervising banquet venue staff.
11. Exceptional ability to plan banquets, manage budgets, and meet deadlines.
12. Extensive knowledge of catering equipment and venue requirements.
13. In-depth knowledge of hospitality industry best practices.
14. Ability to collaborate with the Sales & Catering team as well as head chefs.
15. Knowledgeable in various types of banquet services, hotel functions and well versed with food and beverage trends.

Physical Requirements:
1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers, and symbols.
2. Requires mobility and prolonged standing.
3. Requires bending and reaching from floor level to 7ft. with or without assistance.
4. Requires lifting up to 50lbs. with or without assistance.
5. Requires normal sense of smell, taste, touch and sound.
6. Requires hand/eye coordination and manual dexterity to operate job related equipment.

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