Assistant Manager, Banquet Set

POSITION OVERVIEW

The Banquet Set Up Assistant Manager will assist management with day-to-day banquet operations at Fontainebleau Las Vegas. This position will be responsible for assisting with the planning, coordinating, and executing of banquets, conferences, meetings, and special events within the resort, while fulfilling the promise of delivering world‑class, luxury service to every Member and guest.

The following and other duties may be assigned as necessary:

• Responsible for the setup of all banquet events
• Supervise all banquet operations, including setup, service, and breakdown
• Collaborate with clients, event planners, and other departments to understand their requirements, budgets, and timelines
• Assist with maintaining a cohesive Banquet department to ensure professional interaction with Members and guests
• Monitor safe and sanitary conditions in all banquet service areas and for all banquet service and set up equipment
• Maintain full knowledge of banquet menu items and ingredients, room set-ups, bar menus, functions of service, house and bar rules and regulations, and alcohol awareness training
• Communicate and collaborate with all departments to coordinate seamless execution of all things related to Banquet Operations
• Train, coach, develop, mentor, inspire, and direct all banquet Members
• Assist management with conducting performance‑related conversations with Members and issue discipline when necessary
• Oversee documentation of incidents and events involving guests or Members accurately and in detail
• Assist with the ordering of supplies, products, and necessary tools to always ensure proper par levels and appropriate working tools
• Responsible for complying with Title 26 policies and procedures as well as completing all assigned/required modules in a timely manner
• Maintain knowledge of common food allergies, dietary options, and/or alternate food requests
• Ensures fiscal responsibility in all aspects of his/her job, which includes watching COGS, operational expenses and ensuring efficient labor practices
• Work with management to monitor and adjust staffing levels, equipment, and inventory to optimize efficiency and quality
• Build and maintain strong relationships with clients, event planners, and internal stakeholders;
  Act as a point of contact for event‑related inquiries and concerns, ensuring prompt and effective resolution
• Seek opportunities to upsell services and generate repeat business
• Advise, counsel, and train the Banquet team to keep informed of new procedures and in compliance with policies and work standards

• Maintain department policies and procedures to control costs while delivering exceptional luxury service
• Stay updated with industry trends, innovations, and best practices related to banquet operations.
• Identify areas for improvement and implement strategies to enhance guest satisfaction, operational efficiency, and revenue generation
• Maintain a professional, courteous and friendly demeanor with all members and guests always
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• High School diploma or equivalent required
• Two (2) years in Banquets and Catering, with one (1) year in a management capacity in a high‑volume, luxury hotel with a minimum banquet space of 200,000 square feet
• Demonstrated knowledge and experience in overall Banquet operations
• Complete knowledge of health and safety regulations
• Must have basic knowledge of Microsoft Office software
• Must have ability to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, Member training and development as they relate to overall Food & Beverage products
• Ability to write reports, business correspondence, and…