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 at the hotel and convention center. The role coordinates activities required to execute functions in the convention space, including convention set-up, bar operations, and banquet management, and works with supporting departments such as Stewarding, Culinary, and Audio Visual to ensure timely information sharing for successful events. The Assistant Director oversees daily departmental operations and banquet and convention managers and staff, including when the Director of Banquets is absent. The position works with the Director of Banquets on budgets and goals, monitors expenses and costs, reviews departmental financials, supports staffing and development, and ensures company standards, guest satisfaction, event execution, safety, and sanitation. The role works in a fast-paced environment, manages multiple tasks and sensitive staff or guest situations, and requires schedule flexibility, including nights, weekends, holidays, and various shifts.

Requirements

Must be at least 21 years old.
Must communicate effectively and professionally in English, verbally and in writing.
Must have 4–6 years of manager-level experience in Banquet or Catering and Convention operations.
Must maintain a neat and professional appearance.
Must be able to compile, compute, and analyze data needed for reports.
Must know Word, Excel, PowerPoint, Windows, LMS, Agilisys, and Evention.
Must be able to oversee a heavy business volume and address sensitive staff and guest situations in a timely manner.
Must be able to manage multiple tasks under time constraints in a fast-paced environment.
Must be able to work various shifts, including nights, weekends, and holidays.

Responsibilities

Direct and oversee event execution by coordinating the Banquet Manager, Assistant Banquet Managers, Convention Setup Managers, and supporting staff.
Help minimize operating costs and maximize operational profits.
Help establish policies and procedures with supporting departments, including the addition of an in-house audio/visual department.
Review departmental P&Ls and maintain a strong understanding of financials.
Supervise employees to ensure company standards and elevated guest satisfaction.
Conduct planning 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 with senior management, peers, employees, and guests, and comply with senior management and departmental directives.
Set, develop, communicate, and follow standards for set-up, food and beverage, health, sanitation, and fire codes.
Assist with pre-function briefings for servers, including timing, menus, customer expectations, side duties, and station assignments; ensure VIP tables are staffed appropriately.
Ensure banquet checks are accurate, presented to customers for signature promptly, and posted on the day of the event; complete and communicate manager reports on time.
Apply knowledge of fire, accident, loss and theft, emergency procedures, gaming, and liquor sales and consumption.
Use knowledge of the hotel industry, meetings and conventions procedures, and hotel departments, particularly Sales and Catering.
Use time, resources, and personnel effectively and productively, and perform essential job functions accurately and safely with minimal direct supervision after training.
Assist with ordering food and beverage items according to BEOs and monitor banquet par levels and controllable costs.
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 food and beverage program.
Work a flexible schedule, including nights, weekends, holidays, and various shifts as required.
Deliver service that encourages guests to return and support departmental goals.
Be available to employees for individual meetings and coaching or counseling sessions.
Attend meetings in the Director of Banquets' absence and complete special projects as required by the Director.
Maintain comprehensive knowledge of banquet room setups and supervise convention department managers and staff.
Understand the local union contract and work successfully within it.
Post banquet checks as needed.
Greet group contacts on arrival, communicate with them throughout their programs, and offer surprise-and-delight gestures.
Run day-to-day departmental operations in the Director of Banquets' absence.