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The ancestors of the Sycuan Band of the Kumeyaay Nation existed many centuries ago as a community of people…a Tribe living together, farming, hunting and fishing to survive.

Much has changed since that time. Today the Sycuan Tribe governs its Reservation, owns and operates a Casino and a Golf Resort, and owns a number of other business ventures in the San Diego Region.

One attribute that remains unchanged, however, is Sycuan's sense of community. Sycuan is more than just a business. Sycuan is a community of people working together toward a common goal. Whether you work in our state-of-the-art Casino, our beautiful Resort, or become a staff member in our Tribal Government division, you will be part of the Sycuan family.

Job Purpose:

Manages banquets, activities, and staff.

Job Duties and Responsibilities:

(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)

• Ensures efficient operation of banquets by reviewing event orders, scheduling and assigning duties to banquet staff, communicating pertinent event information to staff, instructing personnel on food service policies and procedures, correcting out of compliance behaviors, regulating food product utilization, drafting food production sheets, monitoring banquet staff performance, tracking and allocation of gratuities and performing banquet duties as needed.

• Maintains adherence to ABC laws and ensures all team members follow RBS guidelines and are up to date with certifications.

• Ensures compliance with all health, safety,

  and labor regulations, including OSHA/SERV safe standards and break compliance.

• Provides guidance to Banquet Servers, Banquet Houseperson, and Banquet Captains by holding pre-event meetings, delegating duties for each event, ensuring room set up to specifications, and proving training as needed.

• Ensures responsible alcohol beverage service polices are followed by asking for proper identification from guests that appear to be under the age of 30, monitoring alcohol consumption, ensuring guests do not become intoxicated following established procedures, stopping alcohol service at the designated time, and clearing the room of all alcoholic containers, glasses and bottles for each venue at the time specified.

• Provides accounting of transactions by entering cash transactions in to point-of-sale system, counting currency, logging guest discounts, vouchers, VIP points and credit cards on to cashier drop work sheet, balancing money drawer against generated cashier report following established procedures, and reporting discrepancies to the food service management team.

• Promotes guest service by monitoring and ensuring guests are serviced in a professional and timely manner, proactively speaking with guests, resolving guest concerns, and referring complex problems to the Director of Catering. %

• Develops team members by monitoring team member performance, identifying on-going training needs, conducting performance appraisals, and providing counseling, guidance and corrective action as needed.

• Maintains safe and sanitary banquet areas by cleaning surfaces, breaking-down buffets, beverage tables, storing equipment and supplies in designated areas, and disposing of all trash.

• Oversees inventory control, ordering, and cost management for banquet beverages and supplies.

• Monitors and manages labor and scheduling based on business levels, ensuring efficiency while maintaining service quality.

• Ensures banquet equipment and supplies are stocked and clean by submitting supply requisitions, placing delivered water, food and supplies in designated areas, polishing silverware, folding napkins, and cleaning shelves, condiment holders, tables and counters according to established procedures.

• Supports restaurant and bar operations by assisting with overall food & beverage service operations when banquet activity is low or when additional leadership support is required. Coordinates with restaurant managers and culinary leadership to maintain service standards, assists with staffing coverage during high volume periods, ensures adherence to service procedures, and helps maintain a seamless guest experience across both banquet and restaurant outlets

  Job Specifications:

  Education and Experience:

  Essential:

• High School Diploma or G.E.D.

• ServSafe Manager Certification

• CA ABC Responsible Beverage Service Certification

• California Driver's License in good standing

• 5 years banquet/catering experience

• 6 months of cash handling experience

  Desirable:

• Serve safe certified

  Skills and Knowledge:

  Essential:

• Ability to communicate and interact effectively with team members and guests

• Ability to prioritize and perform multiple tasks and assignments

• Ability to communicate effectively in the English language

• Ability to maintain professionalism and composure

• Ability to understand verbal directives and written instructions

• Ability to document and complete office forms

• Ability to count U.S. currency and make change in a fast-paced environment

• Ability to recognize counterfeit monies

• Ability to perform simple mathematical calculations

• Working knowledge of word processing and spreadsheet applications

• Ability to provide guidance to staff

• Ability to accept constructive criticism

• Ability to stand and walk for up to 8 hours at a time

• Ability to carry large serving tray and tray jacks

• Ability to routinely lift and carry 35 pounds

• Ability to bend, stoop, push and pull

• Ability to work in a smoking environment

• Ability to appear for work on time

  Desirable:

• Multi-lingual

  Supervisory/Managerial Accountability:

  Direct: Banquet Captain, Banquet Server, Banquet Houseperson

  Indirect: None

If you enjoy being part of a community dedicated to creating a memorable guest experience, we invite you to explore career opportunities with Sycuan and join our winning team!

Job Details

Pay Type Salary