Accountable for overall success of the daily banquet operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all banquet kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. ESSENTIAL JOB FUNCTIONS:
-Supervises Banquet kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
-Sets a positive example for guest relations.
-Ensures associates understand expectations and parameters.
-Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
-Maintains purchasing, receiving and food storage standards.
-Ensures compliance with food handling and sanitation standards.
-Performs all duties of kitchen managers and associates as necessary.
-Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
-Ensures Horseshoe Bay Resort policies are administered fairly and consistently.
-Assists Executive Chef with all kitchen operations.