Director - Catering and Conference Management


Las Vegas, Nevada, US

Position Overview:

The primary responsibility of the Director - Catering and Conference Management is to interpret the needs of the guests and management and see that these needs are met in a most aggressive, positive manner, which will prove to the guest that the Venetian is driven towards guest satisfaction by each and every employee they encounter. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Essential Duties & Responsibilities:

· Manage the Catering/Convention Services department in accordance with hotel standards.

· Directs, implements and maintains management philosophy which serves as a guide to Catering/Convention Services staff.

· Maintains complete knowledge of and complies with all departmental policies/service procedures/standards.

· Anticipates guests’ needs, responds promptly and acknowledges all guests, however busy and whatever time of day.

· Maintains positive guest relations at all times.

· Resolves guest complaints, ensuring guest satisfaction.

· Ensures that Catering/Convention Services staff are familiar with Banquet service standards to better sell the facilities.

· Directs and monitors the performance of Catering/Convention Services staff, ensuring that all procedures are followed. Corrects any deficiencies with respective personnel.

· Establishes a departmental manual identifying all policies relevant to booking functions with respective charges.

Establishes standardized form letters for use by all Catering/Convention Services staff as response to inquiries, tentative/definite bookings, thank you, cancellations and re-bookings. Ensures appropriate letters are sent and filed.

· Acts as a liaison with the Executive chef to plan special requests for clients and special event menus. Arranges introductions between the client and chef.

· Provides feedback to Catering/Convention Services staff on their performance. Handles disciplinary problems and counsel employees according to hotel standards.

· Manage staff and organize department functions in accordance with company guidelines.

· Delegate tasks and department assignments or projects, meeting deadlines related to those assignments.

· Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).

· Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.

· Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.

· Safety is an essential function of this job.

· Consistent and regular attendance is an essential function of this job.

· Performs other related duties as assigned.


Additional Duties & Responsibilities:

Company Standards of Conduct

All Venetian | Palazzo Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct. Team Members are expected to behave in a manner that supports a harmonious work environment to help us deliver unmatched service to our guests and customers.

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Minimum Qualifications:

  • 21 years of age,
  • Proof of authorization/eligibility to work in the United States,
  • Bachelor’s degree preferred.
  • Minimum of 5 years as a Catering/Conference Manager.
  • Ability to communicate clearly and effectively in English, both in spoken and written form.
  • Excellent knowledge of Delphi and Meeting Matrix, working knowledge of MS Word and Excel, and excellent knowledge of Food, Beverage and Wine.
  • Proven ability to handle Guest complaints to resolution.
  • Proven ability to mentor Conference Managers to guide them to higher levels of Conference Management.
  • Excellent leadership skills.
  • Must be able to work with others, communicate well, give direction, review the work of others, and provide guidance and counsel when needed to achieve department goals and objectives.
  • Must be able to address stressful situations with clients with dignity and the utmost tact and politeness.
  • Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.
  • Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
  • Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements:

Must be able to:

  • Lift or carry 20 pounds, unassisted, in the performance of specific tasks, as assigned.
  • Physically access all areas of the property and drive areas with or without a reasonable accommodation.
  • Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
  • Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
  • Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
  • Work in a fast-paced and busy environment.
  • Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.