Status: Full-time position
Location: Hobbs, NM
Job Summary: Penn National Gaming has thrilled and entertained guests since 1971 when it all began as a horse racing venue. From a single race track, we have grown to be one of the nationís largest gaming companies, operating properties that offer broad and diverse gaming and pari-mutuel wagering experiences. PENN is dedicated to becoming the undisputed leader in guest service by offering Red Carpet experience for each and every guest.
Oversees successful execution of all banquet functions. Creates new business through marketing networking in order to assist in reaching profitability, guest satisfaction, workforce strenght and compliance goals. Provides encouragement, sets high expectations and sets proud and positive examples necessary to ensure a fun, exciting and professional working environment for our staff and a pleasant and entertaining experience for our guests.
Qualifications: To perform the 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 a minimum of 21 years of age.
High school diploma or G.E.D required.
Bachelors degree from four year university/college preferred.
3 to 5 years relevant experience or equivalent combination of education and experience.
Intermediate computer skills required.
Intermediate knowledge of Microsoft Word, Excel, PowerPoint required.
Must qualify for licensing with the New Mexico Racing Commission.
Must qualify for certification through NMAST.
Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.
Ability to read, write and speak English required.
Strong customer service and interpersonal skills are required.
Ability to work as part of a team and to promote cooperative approach between departments.
Ability to work unsupervised.
Duties: Follow up on all inquires from internal/external guests on catering room needs in both verbal and written communication forms
Book functions and handle appropriate menu planning, room set up and other special needs of guests
Oversee the proper execution of all catering events
Determine blocks for groups with catering needs
Coordinate with pertinent departments regarding needs for events
Bill all charges to appropriate departments/external guests
Provide upcoming events and distribute to all necessary departments
Develop and monitor departmental budget
Order all supplies
Submit proper notice of events to Director Food & Beverage, and his/her designate Manager
Receive all sales leads and inquiries about meeting space
Prepare contract and follow up with client based on payment
Must work well under pressure, and meet multiple and sometimes competing deadlines.
Adhere to all corporate and local policies, procedures, and operating guidelines.
Assists and maintain food and beverage costs through control and supervision.
Ensures that all employees adhere to company's standards.
Directs interviews and hiring, assignments of duties, motivation of staff, evaluations and management of staff.
Responsible for maintaining personnel performance records and monitor staffing levels to maintain budgeted levels of employment.
Requisition supplies from food storeroom and maintain adequate par levels.
Review financial transactions and monitor budget to ensure a efficient operation and that expenditures stay within budget limitations.
Have knowledge of and practice food and alcoholic beverages handling procedures to ensure guest safety.
During certain times throughout the year will be expected to assist in supervising other outlets as deemed necessary by the F&B Director.
Performs other duties as may be assigned by department and/or company management.
Monitor the condition of ballrooms, carpet, painting, wallpaper, lights, etc.
Must at all times demonstrate ethical and cooperative behavior with guests, co-workers and leadership.
Responsible for recruiting, hiring, and training to maintain budgeted staffing levels.
Supervise hourly staff to ensure optimum operating efficiencies and appropriate staffing.
Recommends as to the hiring, firing, advancement, or promotions of employees.
Estimates food, non-food and beverage needs and requisitions all items needed for staff to successfully perform in the outlet
Anyone interested in the position can apply at email@example.com