Assistant Director of Banquets (Caesars Palace LV)

Caesars Entertainment•Las Vegas, NV

About The Position

The Assistant Director of Banquets is accountable for the efficient operation of banquet operations in the hotel and convention center. The role coordinates activities needed to execute functions in convention space, including convention setup, bar operations, and banquet management, and works with Stewarding, Culinary, and Audio Visual to ensure timely information supports successful conferences and events. The Assistant Director oversees day-to-day operations and the execution of events, supervises banquet and convention staff, supports financial and operational planning, and helps maintain company standards and guest satisfaction. The position works with the Director of Banquets on budgets, goals, expense monitoring, and standards, and runs the department in the Director’s absence. It also requires effective communication with guests, employees, senior management, and supporting departments, as well as the ability to work a flexible schedule that may include nights, weekends, and holidays.

Requirements

Must be at least 21 years old.
Must have 4–6 years of manager-level Banquet or Catering and Convention experience.
Effective professional communication in English, both verbal and written.
Ability to read and understand guest requests, memos, proposals, contracts, correspondence, and similar written materials in English.
Excellent spoken and written communication skills, including the ability to prepare memos, letters, programs, and technical requests and communicate clearly with clients and team members.
Ability to make effective and productive use of time, resources, and personnel.
Ability to learn and perform essential job functions accurately and safely with minimal direct supervision during the initial training period.
Ability to compile, compute, and analyze data for reports.
Neat and professional appearance.
Ability to work various shifts, including nights, weekends, and holidays as required.
Knowledge of Word, Excel, PowerPoint, Windows, LMS, Agilisys, and Evention.
Ability to work in a fast-paced environment and manage multiple tasks under time constraints.
Ability to oversee heavy business volume and address sensitive staff and guest issues in a timely manner.
Thorough knowledge of fire, accident, loss and theft, emergency procedures, gaming, liquor sales, and consumption.
Knowledge of the hotel industry, meetings and conventions procedures, and the purposes and functions of hotel departments, especially Sales and Catering.

Responsibilities

Direct and oversee event execution by coordinating the Banquet Manager, Assistant Banquet Managers, Convention Setup Managers, and support staff.
Help minimize operating costs and maximize operational profits.
Help establish policies and procedures with support departments, including the addition of an in-house audio/visual department.
Review departmental P&Ls and understand departmental financials.
Supervise employees to ensure company standards and guest satisfaction.
Conduct planning and operational meetings with Banquets, Set-Up, Kitchen, and Production staff.
Inspect areas under the department’s jurisdiction to ensure maintenance and sanitation standards are met.
Work with the Director of Banquets to develop operating budgets and short- and long-range goals, monitor expenses and costs, and implement upgraded standards.
Maintain professional working relationships and comply with senior management and departmental directives and policies.
Set, develop, communicate, and follow standards for setup, food and beverage, health, sanitation, and fire codes.
Assist with pre-function briefings for servers covering timing, menus, customer expectations, side duties, and station assignments.
Ensure VIP tables are staffed with appropriate staff.
Ensure banquet checks are accurate, presented promptly for customer signatures, and posted on the day of the event or as needed.
Ensure manager reports are completed and communicated on time.
Assist with ordering food and beverage items according to BEOs and monitor par levels and costs for banquet controllables.
Complete weekly scheduling and bi-weekly payroll.
Develop internal candidates and recruit talent for the department.
Monitor food and beverage trends and collaborate with the culinary team to enhance the guest program.
Be accessible to employees for individual meetings and coaching or counseling.
Attend meetings in the Director of Banquets’ absence and complete special projects as requested by the Director.
Maintain comprehensive knowledge of banquet room setups and supervise convention department managers and staff.
Understand the local union contract and how the department operates under it.
Greet group contacts on arrival, communicate with them throughout the program, and offer appreciation gestures.
Run daily department operations in the Director of Banquets’ absence.
Deliver service that encourages guests to return and support departmental goals.
Manage multiple tasks and heavy business volume, including sensitive staff and guest situations, within time constraints.