Position Summary:
Under general supervision of the Director of Food & Beverage Operations, accomplishes the Catering/Banquets objectives by planning, organizing, and managing the restaurant operations to an optimal level of service, quality and revenues. Ensures that the restaurant operates in accordance with applicable laws, regulations, policies and procedures. Maintains confidentiality of all privileged information.

Minimum Qualifications:
Bachelor’s Degree in Restaurant, Hotel or Institutional Management plus three (3) years progressive work experience in banquet management to include two (2) year in a supervisory capacity; or HS Diploma or GED plus five (5) years progressive work in a restaurant or catering environment to include three (3) years in a supervisory position. Must meet all knowledge, skills and abilities. Must be twenty-one years (21) of age. Valid driver’s license. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Navajo preference.