Convention/Banquet Set-Up Manager (Mirage)

MGM Resorts International Las Vegas, NV 2018-12-14


Las Vegas, Nevada

Become one of the stars behind the show and become part of the world’s most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race.

It is the primary responsibility of the Banquet Set-up Manager to oversee all aspects of day-to-day banquet set-up operations. All duties are to be performed in accordance with departmental and MGM Resorts International policies, practices and procedures.

  • Manages assigned operational functions within the department consistent with the strategic plan and vision for the department, the division and Mirage.
  • Works closely with Director of Catering, Catering Managers and Convention Services Manager regarding servicing of events.
  • Attends pre-cons, tie downs and preplanning meetings with Catering Managers, Convention Service Managers and clients as required for upcoming groups.
  • Oversees the Assistant Managers and Leads and insures they are following department and hotel policies and procedures and adhering to the collective bargaining agreement.
  • Reviews Banquet Event Orders and Meeting Event Orders and has a complete understanding of the events as planned by the client, catering manager and convention services manager which is shared with the Banquet Set-up Lead Porters and Assistant Managers handling events.
  • Manages the delivery and measurement of guest service within assigned department(s) consistent with the company’s core service standards and brand attributes.
  • Provides input into the research, development, evaluation and implementation of new products, services, technology and processes to ensure Mirage’s competitive position and in anticipation of changing guest needs within the dynamic hospitality and gaming environment.
  • Attends classes to expand product knowledge, human resource knowledge and fiscal efficiencies.
  • Creates a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.
  • Creates weekly convention porter schedule in accordance and compliance with the collective bargaining agreement.
  • Works closely with Clark County Fire Department for AutoCad diagram submittals and on-site walk-throughs.
  • Works closely with Clark County Fire Department to ensure policies and regulations are met.
  • Works with all departments to ensure all Health Code and Safety policies are adhered to.
  • Conducts Step One meetings with shop stewards and banquet staff with the goal of resolving issues whenever possible so as to alleviate any board of adjustments or grievances.
  • Ensures Service Standard Training is current, being communicated effectively to staff and that ongoing training is occurring within all areas of department.
  • Inventories all equipment and supplies to ensure equipment is in acceptable condition for all functions and par stocks are maintained.
  • Works closely with supervisors on developing their employee management skills and styles.
  • Practices and observes safety rules and regulations and encourages others to do the same.
  • Participates in staff meetings with Banquet Set-up Team to ensure we are remaining consistent with our Strategic Plan and vision for the department. Communicates any new policies and procedures.
  • Completes all duties in accordance with the MGM Resorts International standards and procedures.
  • Perform all other duties as requested.


  • At least 3 years of recent work experience in a large convention center or banquet operation at the position of at least a supervisor or department manager.
  • Knowledge of F&B operations and procedures.
  • Proficient knowledge of Microsoft Word, Excel, Outlook and Infogenesis.
  • Strong leadership abilities, organizational skills, sound judgment and knowledge of banquet operations.
  • Working knowledge and understanding of the Culinary Union Bargaining Agreement.
  • Excellent customer service skills.
  • Able to lead and mentor a team.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • High School diploma or equivalent.
  • Able to effectively communicate in English, in both written and oral forms.


  • Working knowledge of catering sales systems such as Daylight or Delphi computer program.
  • Working knowledge of AutoCAD.
  • Previous experience working in a similar resort setting.
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