• Plan and oversee day-to-day banquet culinary operations and give direction to associates • Create and implement menu selections for special banquet themes and events • Ensure the consistency in the preparation of all food items according to hotel recipes and standards • Follow all safety and sanitation policies • Contribute to maximizing the overall departmental profit • Control and analyze the quality levels of production and presentation, guest satisfaction, merchandising and marketing, operation/payroll/food costs, sanitation, and cleanliness and hygiene • Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting coaching & counseling, conducting evaluations, training, scheduling, assigning work, and delivering recognition and reward • Participate in the development of the kitchen’s business strategies • Supervise daily setup for menu, anticipate business volume, and adjust work areas/schedules accordingly • Manage time effectively and efficiently • Establish and maintain effective employee relations and interdepartmental working relationship • Additional duties as assigned
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