The Assistant Director of Banquets is responsible and accountable for the efficient operation of the Banquet Operations of the Hotel / Convention Center. He/ She coordinates all activities required to the proper execution of functions conducted within the convention space including but not limited to, Convention Set-Up, Bar Operations, and Banquet Management. The Assistant Director of Banquets has influence over the supporting departments of Stewarding, Culinary, and Audio Visual to ensure all departments receive timely information for conference/event success. • Directs and oversees the proper execution of events, by coordinating and managing the efforts of the Banquet Manager, Assistant Banquet Managers, Convention Setup Managers, and supporting staff. • Exercises the general responsibilities necessary to minimize operation costs and maximize operational profits. • Helps to establish policies and procedures with all support departments including the addition of an in-house audio/visual department. • Reviews the departmental P&L’s and has a strong understanding of financials. • Supervise staff/employees to ensure proper execution of company standards and an elevated level of guest satisfaction. • Conducts meetings with Banquets, Set-Up, Kitchen and Production staff to plan extraordinary events, and functions and communicate information relevant to the operation. • Performs continual inspection of all areas under jurisdiction to ensure standards of maintenance, and sanitation are always adhered to. • Works with the Director of Banquets to develop operation budgets, short- and long-range goals, monitor expenses, cost and be proactive in implementing upgraded standards. • Maintains healthy working relationships and professional climate. Must interface effectively with senior departmental management, peers, employees, and guests. • Complies with directives and policies from senior management and respective departments. • Individual is capable, team-focused has high integrity, is passionate, and is loyal to the Caesars brand. • Sets, develops, communicates, and adheres to standards including, set up, food and beverage, health, and sanitation in addition to fire codes. • Assists the Banquet Management team with a pre-function briefing with servers to include timing, menus, customer expectations, side duties, and assignment of server stations. Assures VIP tables are staffed with the best staff available. Assures that all banquet checks are accurate, presented on a timely basis to customers for signature, and posted on the day of the event. Assures that Manager reports are completed and communicated on a timely basis. • Thorough Knowledge of issues such as fire, accident, loss and theft, emergency procedures, gaming, liquor sales, and consumption. • Thorough knowledge of the hotel industry in general with specific knowledge of meetings and conventions procedures and a clear understanding of the purpose and function of all hotel departments, especially sales, and catering. • Ability to read, write and speak the English language to fully comprehend guest requests, memos, proposals, contracts, general correspondence, and similar written materials. • Must possess excellent communication skills both spoken and written. Requires the ability to formulate memos, letters, programs, and numerous technical requests as well as the ability to articulate clear and concise information to clients and fellow team members. • Ability to make the best use of time, resources, and personnel to a high degree of effectiveness and productivity. • Ability to learn and perform all the essential job functions accurately and safely with minimal direct supervision, within the initial training period after the team member begins work. • Assists in the ordering of food and beverage items as needed per BEO’s. • Assists with monitoring of par levels and costs for banquet controllables. • Understands and completes scheduling on a weekly basis. • Understands and completes payroll on a bi-weekly basis. • Helps to develop internal candidates and recruits top-tier talent for the department. • Actively looks at food and beverage trends and collaborates with the culinary team to enhance our food and beverage program for our guests. • Ability to work a flexible schedule including nights, weekends, and holidays as required. • Ability to deliver a service level that creates an atmosphere that makes our guests want to return. • Commitment to go above and beyond in the accomplishment of departmental goals. • Be accessible and available to employees for one-on-one meetings and coaching/ counseling sessions. • Attend meetings in absence of the Director of Banquets. • Has a comprehensive knowledge of setups of banquet rooms. • Supervises and oversees the convention department managers and staff. • Understanding of the local union contract and how we successfully operate together. • Ability to post banquet checks as needed. • Greets group contacts upon their arrival, communicates with group contacts throughout the program, and offers group contacts ‘surprise and delights’ as a show of appreciation. • Completes special projects as required by the Director of Banquets. • Runs the day-to-day operations of the department in absence of the Director of Banquets. • Must be 21 years of age or older • Work requires effective communication in English, both verbal and written form in a professional manner. • Work requires 4-6 years of a manager level in Banquet or Catering and Convention experience. • Must present a neat and professional appearance. • Work requires the ability to compile, compute, and analyze pertinent data needed for reports ADDITIONAL REQUIREMENTS • Work requires flexibility to work various shifts. • Work requires knowledge of computer programs including Word, Excel, PowerPoint, Windows, LMS, Agilisys & Evention. • Fast-paced environment, multiple tasks to be managed under time constraints. • Must be able to oversee a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.