Banquet Manager

Wynn Resorts; Everett (MA); On-site; USD 60,000 - 65,000; Full time

Job summary

Encore Boston Harbor is seeking a Manager – Catering & Banquets to lead daily group dining operations and staff. You will oversee staffing, labor, ordering, and inventory while ensuring service excellence in line with Encore standards.

The role requires strong leadership, project planning, and communication across departments to maximize guest satisfaction and departmental success.

Qualifications

• Bachelor’s degree in hotel/restaurant management preferred.
• Minimum 5 years of full-service restaurant or group dining experience.
• Leadership experience and strong organizational skills.
• Ability to manage staffing, inventory, and guest service to standards.

Responsibilities

• Oversee daily operations of group dining events and staff.
• Manage staffing, labor, ordering, and inventory to standard.
• Ensure guest service aligns with Encore standards and brand.
• Lead department strategy, safety, and staffing needs across shifts.
• Monitor compliance with policies and applicable laws.
• Communicate across departments to optimize service flow.

Skills

Leadership

Guest service

Communication

Labor cost control

Education

High School diploma or equivalent

Bachelor’s Degree in hotel/restaurant management

Tools

Delphi

Meeting Matrix

POS Systems

Purchasing Software

Time-Keeping Software

Microsoft Office

Job description

Company Description

ABOUT ENCORE BOSTON HARBOR

Encore Boston Harbor is a luxury global destination gaming resort that will feature 671 hotel rooms with sweeping views of the Boston skyline and Boston Harbor, ultra-premium spa, luxury retail, high-end dining, and state-of-the-art ballroom and meeting spaces. It is the largest private single-phase development in the history of the Commonwealth. Situated on the waterfront along the Mystic River and connected to Boston Harbor, Encore Boston Harbor will include a six-acre park along the water that will feature a harborwalk, an events lawn, public viewing areas, ornate floral displays and retail and dining experiences that overlook the Encore Harbor Walk.

Job Description

Salary pay: $60,000.00 - $65,000.00

The Encore Boston Harbor Manager – Catering & Banquets

The Manager will manage the daily operations of group dining events. The Manager will be responsible for all aspects of daily operations including staffing and labor management, ordering and inventory, guest service and execution of all associated Food & Beverage to standards of preparation and presentation. This includes, but is not limited to; the management of the department strategy and ensuring alignment with overall Encore Boston Harbor strategy; maximizing opportunities for departmental and company success; maintaining all Encore Standards: and ensuring excellent guest and team member experience.

Job Responsibilities

• Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied.
• Manages short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success.
• Manages the departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.
• Manages the performance of team members under his/her area of responsibility.
• Monitors all activities of the department to ensure that all applicable internal policies, federal and state laws, rules, regulations and controls property wide are enforced.
• Ensures department delivers and maintains a maximum level of property-wide service and satisfaction.
• Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property wide communication.
• Responsible for hiring, performance management, and employee engagement within the department. Provides training opportunities, constructive and positive feedback to team members within area of responsibility. Creates a motivating environment.
• Keeps informed of all new developments within the department and makes recommendations designed to maximize department and company success.
• Effectively manages internal and external guest relations, which will require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate.
• Manages multiple priorities simultaneously and meets deadlines, often in stressful and high‑pressure situations.
• Must have the ability to promote positive, fair, and ethical relations with all team member, with all Encore contractors, and in all interactions within the Host and Surrounding communities as an ambassador of the Encore brand.
• Oversees the implementation of standards as detailed in the departmental standards and procedures manual.
• Ensure staff are diligent in their opening and closing procedures and that the facility is always correctly prepared.
• Check environmental elements including sound, lighting and temperatures are always correctly set.
• Conduct effective shift briefings ensuring all staff are aware of service flow, VIP guests, and other special arrangements as set forth in the Catering Event Order.
• Encourage and motivate staff to provide optimum service during all shifts.
• Share recommendations and guest comments to the Director of Banquet Operations & Executive Chef to reflect guest feedback.
• Resolves guest’s complaints and team member difficulties.
• Works with safety as a priority and follows department and company safety standards.
• Maintains relevant knowledge of industry through continuing education and training.
• Performs any other job‑related duties as assigned.

Qualifications

Job Requirements:

To perform this job successfully, an individual must be able to perform each job responsibility 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.

Age, Gaming and Certifications:

21 years of age or above.

Will be required to obtain and maintain registration, or a license issued by the Massachusetts Gaming Commission.

Must be able to obtain an alcohol awareness card.

Education and/or Experience:

High School degree or equivalent required. Bachelor’s Degree in a hotel or restaurant management field or equivalent experience preferred.

Minimum 5 years of full-service restaurant or group dining experience required, 3 years in a leadership role preferred.

Requires strong computer skills and proficiency in Delphi, Meeting Matrix, POS Systems, Purchasing Software, Warehouse Requisition Software, Time-Keeping Software and Microsoft Office

Candidate must have experience with planning and project management.

Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail.

Knowledge of union as well as non‑union working environments preferred.

Language Skills:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Fluency in English required, second language a plus. Ability to write detailed instructions and correspondence. Ability to effectively present information in one‑on‑one and group situations.

Mathematical Skills & Reasoning Ability:

Ability to compute basic mathematical calculations. Ability to decipher various reports and create reports upon request.

Physical Demands:

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools, or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least thirty (30) pounds, and varied instances of standing/walking.

Work Environment:

The work environment characteristics described here are representative of those that exists while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is typically moderate. Whenon kitchenfloor or some backofhouse areas, the noise level increases to loud. Mustbeable to interactwithinternalandexternalguestsina professionalmanner.
• Duetotheunpredictablenatureofthehospitality/entertainment industry, Teammembers may be expected to work varying‑schedules to reflect the business needs of the property.
• Team members may be expected to work outside and may be subject to all weather conditions and subject to varying levels of cold, heat, humidity, precipitation, wind, noise, and vibration. Work may be performed in and or around electrically or mechanically energized equipment. May be required to work in elevated places on ladders, lifts, catwalks, and staging inside and outside of the building. Proper precautions and procedures must be taken including the use of appropriate Personal Protection Equipment (PPE).

Additional Information

All your information will be kept confidential according to EEO guidelines.