Directs and administers the activities of the Sales and Catering team Responsibilities include developing strategies and marketing plans and related activities to achieve sales targets and increase market share, guest satisfaction, and departmental profitability. In addition, the Director of Sales and Catering oversees training, standard procedures, communication between departments and the consistency and quality of the product and services provided to the customer.

Responsible for the development, implementation and monitoring of the annual forecast, market and business plan; capital budget; annual performance reviews; incremental revenue tracking; group monthly forecast; monthly, quarterly and annual reporting as requested by the operations leadership team and team member talent development plans for continuous improvement.
Coordinates and directs the daily activities of all catering team members and department administrative support staff.
Responsible for hiring, orientation, training, succession planning and job performance assessment for all direct reports. Establishes criteria and measurement of individual and team goals.
The Director manages VIP, casino, property and corporate events and remains open to managing short term events, events of a sensitive nature or those events that specifically require assignment to a Director.
Conducts timely departmental meetings as well as individual coaching and counseling sessions with all team members to assess individual needs and concerns in an effort to promote a clear and functional line of communication.
Participates in meetings, including, but not limited to Department Meetings, Food and Beverage Meetings, Menu Meetings, Pre and Post Convention Meetings (if applicable). Occasional participation in Citywide Sales and Operations meetings.
Demonstrates highly developed leadership qualities and skilled in the management of catering personnel, budget, forecasting, inter-departmental liaison and communication.
Works with local police and fire safety personnel to ensure regulations relating to usage of surface streets and internal function space/public areas are in place and enforced.
Other duties as assigned by the Director of Food & Beverage.


Regular attendance in conformance with the standards which may be established by Horseshoe from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality/entertainment industry, Employees may be required to work varying schedules to reflect the business needs of the property.
Any education, training or experience that provides the required knowledge, skills and abilities. Minimum of two years of college level courses with an emphasis on business or communication required. Associates or Bachelors degree in Hospitality Management, Business or Communications preferred. CPCE (Certified Professional Catering Executive) desirable but not required. Ability to obtain any government required license or certificate. Product and industry knowledge, i.e., staffing, operations, safety, security, union rules, structural, terminology, fire, police and health codes, hotel policies, city ordinances required.

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