What are the responsibilities and job description for the Banquet Chef position at TPG Marinas?
Overview
* The Banquet Chef manages staff and day-to-day banquet kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction.
* Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning.
* Ensure Banquet Event Orders are reviewed closely to understand and provide all detailed items in accordance with guests’ wishes.
* Manage staff schedules to ensure adequate coverage while managing the department budget.
* Train and motivate associates to have positive and effective guest relations skills.
* Ensure staff compliance with all guest service basics such as uniforms, name tags and proper guest greeting.
* Manage banquet food orders including menus, food preparation and presentation, and food costs.
* Review and monitor internal control procedures. Report, investigate and resolve violations to policies, procedures and regulations.
* Review vendors, products and bills to ensure procurement of top quality products at minimum prices and submit recommendations to senior management on internal controls, policies and procedures improvements.
* Possess knowledge of culinary arts, food & beverage service, hospitality, business and basic accounting principles and practices.
* Possess organizational skills that result in accurate, timely and thorough work.
* Ability to effectively and efficiently manage daily operations and resolve operational problems. Ability to appropriately interview, hire, schedule, motivate, train, monitor and address staff performance.
Requirements
Education plus schooling in culinary arts, hotel and restaurant management or related major. Three or more years of related experience. Familiarity with hospitality industry practices preferred. ServSafe Manager and allergen certification a plus. Must be able to work a flexible schedule, including weekends and holidays.
EEO/VET/DISABLED
