Manager Banquets

Why Bally's?

Bally’s Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally’s owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally’s Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business.

With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally’s also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas.

The Role:

Responsible for managing the Event Center and extended banquet rooms. Including the development of its staff, sales, and profits. Manages in accordance with established standards and procedures. Develops managers and hourly employees through effective communication, regular reviews, and the development of service standards and the routine training in these standards. Increases sales by ensuring memorable guest experiences that create a sense of value, comfort and a high level of service. Optimizes profits by controlling all restaurant costs including cost of goods and labor. Maintains Twin River guidelines and standards.

Responsibilities:

• Promptly informs immediate supervisor of all matters of significance. Takes corrective action as necessary. Complies with direction of supervisor and suggests viable courses of action.
• Creates a positive working environment that results in low staff turnover. Fosters a professional and harmonious workplace that maximizes employee morale, productivity and effectiveness
• Presents a positive image of Twin River at all times. Interacts with the public so as to increase the appreciation of the facility and the brand in the marketplace.
• Works with V.P. and Director of food and Bev to develop annual restaurant budget for all revenue and cost areas. Budget must comply with company standards. Participates in monthly P & L reviews with supervisor
• Maintains monthly restaurant P&L to track and manage restaurant performance. Prepares and utilizes action plans to address performance opportunities.
• Ensures that all company controls and administrative procedures are correctly followed. All financial and personnel reporting duties are completed accurately and in a timely manner. Knows and applies all standards detailed in standard operating procedures.
• Ensures a safe working environment through proper sanitation and continual maintenance of the facility. Any staff or guest injuries are promptly reported.
• Maintains staff levels to meet company pars. Selects new employees who exceed minimum standards. Ensures complete orientation and training of all staff. Has responsibility for all hiring and termination decisions of hourly employees with HR and executive management approval.
• Ability to build teams with on call staff and constant training for new staff members.
• Prepares or approves manager and hourly staff schedules that ensure that the facility maintains its service and cost standards.
• Conducts regular manager and staff meetings. Provides regular one-on-one coaching for managers and hourly employees. Ensures that all employees receive annual performance reviews.
• Manages shifts in all dayparts. Is hands-on and can assist in any position. Responsible for daily decision-making that upholds Twin River standards including service, cleanliness and product quality
• Executes all aspects of Twin River marketing promotions. Develops and implements effective local marketing to build sales.
• Need ability to understand and follow all contractual obligations pertaining to all labor agreements

Qualifications:

• Analytical skills with college education preferred.
• Knowledge of table settings for all meal types i.e. plated sit down, buffet, etc…and “steps of service” with the ability to train staff.
• Develop training manuals pertinent to all banquet operations.
• Minimum 3 years of successful experience with full P&L responsibility in comparable operation.
• Oversees an operation with $5 million or more in annual sales. Able to work with minimal supervision
• Knowledge and appreciation of all types of events and catering.
• Full knowledge of all Twin River Policies and procedures and ensures that the entire staff is knowledgeable as well.
• Ability to become validated in all hourly and manager job functions
• Ability to use Micros point-of-sale, reservation systems, and back-office Micros with Microsoft Office software
• Demonstrates competence in leadership, sales building, human resources, teambuilding, quality operations, problem solving, administration and financial responsibility
• Ability to manage multiple responsibilities while maintaining daily standards
• Continual sound business decision-making that solves problems and improves the performance of all aspects of the facilities.
• Excellent phone and customer service skills
• Successfully completes customer service training
• Well-groomed and appealingly dressed in manager attire. Excellent personal hygiene
• 1 or more Banquet Captains
• 1 or more Managers in training.
• 1 or more trainers and hourly shift supervisors
• Hourly staff of 50 or more Kitchen and Service employees.

Physical/Mental Requirements:

• Possesses stamina and energy to remain active and move quickly for up to 12-hour shifts.
• Maintains a calm demeanor in an intense environment. Calmly and effectively handles any emergency.
• Clearly communicates standards and expectations. Consistently and fairly handles disciplinary decisions.
• Ability to lift and carry 50lbs for a distance of 10 feet occasionally.
• Ability to tolerate cold temperatures below 50 degrees F. for up to 10 minutes at a time frequently.
• Ability to hear, understand, and respond to guest and staff requests in a loud environment constantly
• Ability to adjust to a flexible schedule and possibly work a minimum of 50 hrs per week

Working Conditions:

• Fast-paced restaurants style service, customer service oriented with a noisy environment.

License Requirements:

• Must secure appropriate gaming license from the RI Department of Business Regulation
• ServSafe Alcohol Awareness Certification.
• Must attend new employee orientation during hiring process.

What’s in it for you:

• Competitive Salary with annual performance reviews
• Comprehensive health coverage plan that includes medical, dental, and vision
• 401(K)/ Company Match
• Access Perks and Childcare discounts

Target Salary Range: (Post $ min- $ mid-range)

Bally's Lincoln Casino Resort: About | LinkedIn

http://www.ballyslincoln.com/ (Right Click to open)

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

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