A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
AUGUST 6TH, 2026 JOB SUMMARY Responsible for all banquet operations, including managing staff, coordinating the event needs with the kitchen, bar, custodial, marketing, etc., by ensuring that the event is properly planned, organized, and executed to meet and/or exceed the guests' expectations and generate return business.
ESSENTIAL JOB FUNCTIONS
: Ensures customer satisfaction through prompt, efficient, and friendly service, placing the customers' interest first. Promotes a clean, safe, and healthy work environment at all times for employees and guests. Promptly addresses hazards and reports concern areas to supervisor. Leads, coaches, mentors, and develops team members by hiring, onboarding, scheduling, training, evaluating performance, recognizing achievements, addressing performance concerns, and supporting career development. Participation and development of a tribal member workforce. Works closely with Executive Chef and Banquet Chef to ensure food service is prepared and delivered on time and by established standards. Works with Bar Manager to assure appropriate bar staff for catering functions. Works closely with Sales staff to ensure a thorough understanding of all Banquet Event Orders to coordinate scheduled events. Completes and posts weekly staff schedules ensuring an adequate number of staff to service each function. Communicates event staffing/schedule with F&B administration, and Payroll. Provides pre-event meeting with banquet staff and a copy of each banquet event order to enable them to gain a thorough understanding of the client's guidelines and expectations. Inspects each function room before the scheduled event to check whether room set-up, menu, and scheduled events conform to the function sheet. Continually directs and assists banquet staff during the entire event to ensure that all details are carried out according to the client's requests. Supervises clean up and breakdown of function after its completion; accounts for all equipment and supplies, and ensures its return to storage area. Maintains banquet department and events in an organized manner for quick reference and retrieval of events orders, plans, costs, tools, etc. Reviews financial transactions and monitor the budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Communicates with customers in a professional and timely manner; maintains consistent communication with customers to ensure a smooth and successful event. Understanding of POS, Catering System, Payroll, and Service Charge distribution. Maintains updated training manual, policies, and procedures for all main banquet tasks and areas of responsibility. Trains staff and monitors their handling and preparation of food items, ensuring that safety and health procedures are followed at all times. Maintains a well-organized banquet storage facility and ensures proper controls are in place to protect all property used. Also maintains the appearance of banquet rooms and equipment, developing a maintenance schedule for cleaning of chairs, tables, carpet, equipment, etc., and repairs needed. Assists in the acquisition of special equipment, decorations, materials, etc., as needed for banquet functions. Events will require working varied days, shifts, and hours, requiring a flexible schedule and availability. Takes pride in work and create positive energy, excitement, and fun. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests. Required to attend meetings including weekly catering meetings, F&B managers' meetings, and staff meetings. Complies with an employee handbook, applicable laws, department policy and procedures, and safety codes. May be assigned to oversee specific outlets to cover management voids. Performs other duties as assigned.
PROMOTE WRC QUALITY SERVICE STANDARDS
SAFETY:
Ensuring a safe experience by protecting the welfare of all.
INTEGRITY
Expecting personal accountability at every level.
COURTESY
Creating an exceptional customer service experience for everyone.
TEAM:
Functioning together to create a cooperative and positive experience.
SHOW:
Providing flawless experience -a clean and cared-for resort.
SUPERVISORY AUTHORITY
: Banquet Staff.
SIGNATORY ABILITY
: Personnel action forms. Accounting documents for payment.
ACCESS TO SENSITIVE AREAS
: F&B Controlled areas.
MINIMUM QUALIFICATIONS
: Requires five (5) years of banquet management experience, preferably in a venue with multiple events being coordinated consecutively. Supervisory experience in the hospitality field. Comprehensive knowledge of food and beverage preparations, service standards, guest relations, and etiquette. High School Diploma or GED or ten years' experience. Budget experience with labor costs, ordering supplies, equipment, and inventory. Requires strong organizational and multi-tasking skills and abilities. Requires creativity to develop an esthetic feel for each event, including physically setting up rooms, decorations, etc. Excellent interpersonal, guest service, leadership, communication, analytical, decision-making, and problem-solving skills are required. Demonstrates computer literacy with Microsoft Word, Excel, and Outlook. Need to stand and/or walk for long periods; able to perform repetitive motions with arms, elbows, wrists, hands, and fingers; able to bend, lift and maneuver 50 lbs.; and good visual and auditory acuity. Possess or obtain a Food Handler Certification and an OLCC card within 30 days of employment, with permit application submitted by first day of employment. Requires flexible schedule and ability to work varied hours, days, and shifts. Requires a High-Security Gaming license clearance. Must be at least 21 years of age.
PREFERRED QUALIFICATIONS
ServSafe Management Certification Experience with Versa PMS system or similar banquet/catering management platform. Extensive experience in a multifaceted event center with multiple events running concurrently. Experience managing large scale conferences, weddings, tournaments, multiple day events. Associate or bachelor's degree in hospitality management, Business Administration, or related field. Job Descriptions - DISCLAIMER This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Duties may be modified or assigned at any time based on business needs. Licenses & Certifications Required High Security Badge
