Position Summary:
Under general supervision of the Banquet Manager and/or 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:
High school diploma or GED plus one (1) year progressive work experience in a restaurant environment. 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.