PORT MADISON ENTERPRISES

Suquamish Clearwater Casino Resort

Kiana Event Manager

Pay: Depending on Experience

General Position Summary: Sells, directs and ensures proper execution of all catered events and meetings at Kiana Lodge, while ensuring that all guests receive Clearly Superior Customer Service.

Essential Functions/Major Responsibilities:

• Solicits for weddings and other catered events at Kiana Lodge as appropriate
• Schedules catered events
• Coordinates and executes catered events
• Responsible for preparing invoices for billing catered events
• Works closely with the kitchen staff to ensure food quality and presentation standards are met
• Coordinates with lodge management for decorations, supplies and advertisement needs
• Prepares group estimates, contracts, banquet and event orders and banquet checks
• Provides property tours for potential clients
• Attends networking and industry events to help promote the property

Secondary Functions:

• Promotes positive customer relations while handling complaints and suggestions
• Administrative functions to include event planning, receipt issuance and rental equipment
• Assists in hiring, training, evaluating staff in coordination with the Director
• Personnel scheduling based on the demands of the business
• Works closely with outside vendors to coordinate clients needs
• Other duties as assigned

Specific Job Skills:

• Familiar with special menu items and food presentation
• Demonstration in proper etiquette of table setting and service
• Good supervisory skills and acts as a motivator
• Excellent communication skills, both oral and written
• Knowledge of computer programs relative to the catering business
• Excellent math skills for calculations
• Must be able to work well with all levels of staff

Supervisory Responsibilities: Directs staff in an effort to fulfill guests requests

Education and/or Experience: High School diploma or GED required. Some office or business training preferred. Minimum of five (5) years catering preferred

Job Scope: Performs duties as directed with minimal supervision, operating from established Food and Beverage policy and procedures. Decisions are made within general company policy constraints, but may require some independent decision-making. Coordinates with Chef any special requests or services required prior to event.

Job Conditions: Working conditions include working in an office setting with a computer, telephone and fax, which require manual and finger dexterity. Conditions may include but are not limited to: possible long periods of standing, loud noise, frequent interruptions, crowded conditions, stress, smoky environment, late nights, early mornings, weekends and holidays.

Physical Requirements: Ability to stand and / or sit for extended periods of time. Ability to lift up to 75 lbs.