Banquet & Catering Operations Lead

Caesars Entertainment; Las Vegas (NV); On-site; USD 60,000 - 80,000; Full time

Job summary

Caesars Palace in Las Vegas is seeking an Assistant Banquet/Catering Manager to support the Service Manager in delivering exceptional banquet experiences. You will coordinate with departments, supervise setup and breakdown of function rooms, and guide staff according to event schedules.

You will also lead training initiatives, monitor safety and quality standards, manage budgets, and handle staff performance reviews. A strong background in hotel/restaurant management and food service is required.

Qualifications

• Must be 21 years or older.
• Associates degree in hotel/restaurant management or equivalent.
• Bachelor’s degree in Hotel/Banquet Management preferred.
• Five years in restaurant/food service with 3 years supervisory experience.
• Ability to compile, compute, and analyze data for reports.
• Flexibility to work various shifts and strong English communication.

Responsibilities

• Manage day-to-day banquet/catering operations per policies.
• Develop and administer staff training programs.
• Direct cost controls to run department efficiently and profitably.
• Coordinate food prep quality and service procedures for events.
• Schedule staff to events with minimal man-hours.
• Ensure safety policies are followed and incidents minimized.
• Address customer complaints promptly and effectively.
• Prepare and review annual budgets and management reports.
• Coach staff and conduct performance reviews.
• Assist in hiring, promotions, and staffing decisions.
• Interview potential employees as needed.

Skills

English communication

Professional appearance

Flexibility

Staff supervision

Education

Associate degree in hotel/restaurant mgmt

Bachelor’s in Hotel/Banquet Mgmt

Culinary arts training (2-year)

Tools

Word

Excel

Windows LMS

Job description

Caesars Palace in Las Vegas is seeking an Assistant Banquet/Catering Manager to support the Service Manager in delivering exceptional banquet experiences. You will coordinate with departments, supervise setup and breakdown of function rooms, and guide staff according to event schedules.

You will also lead training initiatives, monitor safety and quality standards, manage budgets, and handle staff performance reviews. A strong background in hotel/restaurant management and food service is required.