Catering & Events Senior Manager

Fontainebleau Las Vegas•Las Vegas, NV

37d•$80,000 - $100,000•Onsite

About The Position

The Senior Manager of Catering and Conference Services will contribute to the creation and delivery of world-class catering and event experiences at Fontainebleau Las Vegas. This position is 10% leadership and 90% client-based functionality.

Requirements

Must be at least 21 years of age.
Bachelor’s Degree in Hospitality, Business, or a related field; or equivalent combination of education and experience, preferably in a large, luxury resort setting
Minimum of three (3) years of luxury, large-scale hotel experience in Catering and Conference Services
Knowledge of F&B products, proper preparation, and presentation of food and beverage items in a gaming environment
Knowledge of meeting room capacities, banquet set-up, audio-visual, and any other pertinent details as they relate to function and room set-up
Provide the ultimate experience for all clients while providing the highest level in standards of service without sacrificing quality
Ability to work under pressure and manage stressful situations during busy periods
Must have proven selling, negotiating, and presentation skills and strong attention to detail
Proven ability to manage and prioritize multiple projects simultaneously in a fast-paced environment
Proficient in Microsoft application tools, including but not limited to Microsoft Word, PowerPoint, Excel, and Outlook
Title 26 knowledge required
Successfully communicate and present conceptual ideas and detailed design, both verbally and visually with different stakeholders
Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
Excellent communication and customer service skills
Able to lead and mentor a team
Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
Must be willing and able to work a flexible schedule to include nights and weekends
Ability to work in a fast-paced, busy, everchanging, and somewhat stressful environment
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to read and communicate verbally in English.
Written communication skills in English may also be required.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls.
Frequently required to reach with hands and arms and talk or hear.
Specific vision abilities required by this job include close vision and peripheral vision.
Must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
Must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

Nice To Haves

Preferably in a large, luxury resort setting

Responsibilities

Create and maintain a work environment that promotes teamwork, performance, feedback, recognition, mutual respect, and Team Member satisfaction
Assist team in providing service levels resulting in maximum profitability and the highest guest satisfaction
Mentor and challenge administrators to develop and prepare for advancement
Maintain an open perspective and provide ideas to better the department
Participate in daily departmental operations including budget/forecasting, various reporting, and training
Represent the Company at industry events by promoting our brand and product offerings
Meet and entertain potential customers in collaboration with the sales team
Evaluate event space needs to ensure appropriate room/location size based on the number of attendees
Conduct tours of banquet and event facilities, sleeping rooms, and other areas of the hotel
Generate catering, wedding, restaurant, and event prospectus, contracts, event orders, and all other production requirements
Assist meeting and event planners by proposing appropriate F&B and A/V requirements, and coordinate all aspects of the event(s) with appropriate hotel staff
Ensure BEOs being prepared/written are following SOP guidelines
Review and prepare timely event orders to successfully set up culinary and operations
Coordinate with other departments and venues to set up service and breakdown of all functions and confirm that all necessary equipment is on hand (both in-house and rental)
Collaborate with the culinary team on creative menu proposals and out-of-the-box experiences
Responsible for complying with Title 26 policies and procedures