Banquet Food and Beverage Manager

Location

The St. Regis Deer Valley, 2300 Deer Valley Drive East, Park City, Utah, United States, 84060

Schedule

Full Time

Position Type

Management

Job Summary

This Banquet Food and Beverage Manager role showcases your culinary talents by leading the banquet food preparation team and overseeing all catering functions. You'll be accountable for coordinating menus, purchasing, scheduling, food preparation, and plating for catering events, delivering a consistently high-quality product with an appetizing presentation. Key responsibilities include working to improve guest and employee satisfaction while managing the operating budget, ensuring sanitation and food standards are met.

Candidate Profile

Education and Experience:

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major; 2 years experience in the culinary, food and beverage, or related professional area.

Core Work Activities

Ensuring Culinary Standards and Responsibilities Are Met:

• Assists in determining food presentation and creating decorative displays.
• Attends daily Banquet Event meetings to review culinary requirements.
• Checks the quality of raw and cooked food products to ensure standards are met.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products (including artistic contributions).
• Ensures compliance with all Food & Beverage policies, standards, and procedures.
• Estimates daily Banquet Event Order production needs.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Manages the BEO process including menu development, pricing, tracking, and ordering.
• Manages food quantities and plating requirements for all banquet functions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Recognizes superior quality products, presentations, and flavor.
• Supports procedures for food & beverage portion and waste controls.

Managing Culinary Teams:

• Communicates production needs to key personnel.
• Communicates regularly with employees to ensure clear performance expectations.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures and maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Ensures property policies are administered fairly and consistently.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Serves as a role model to demonstrate appropriate behaviors.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Supervises and manages employees.
• Manages all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence.
• Supervises banquet kitchen shift operations.
• Utilizes an "open door" policy to identify and address employee problems or concerns.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Maintaining Culinary Goals:

• Achieves and exceeds goals (including performance goals, budget goals, team goals, etc.).
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Manages to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service:

• Empowers employees to provide excellent customer service.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis.
• Provides services that are above and beyond for customer satisfaction and retention.
• Responds effectively to guest problems and complaints.

Managing and Conducting Human Resource Activities:

• Conducts training when appropriate.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
• Ensures disciplinary procedures and documentation support the Peer Review Process.
• Participates in training staff on menu items, including ingredients, preparation methods, and unique tastes.
• Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Trains employees in safety procedures.

Additional Responsibilities:

• Analyzes information and evaluates results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.

• Bonus program.
• Comprehensive health care benefits.
• 401(k) plan with up to 5% company match.
• Employee stock purchase plan at 15% discount.
• Accrued paid time off, including sick leave.
• Life insurance and group disability insurance.
• Travel discounts.
• Adoption assistance and paid parental leave.
• Health savings account and flexible spending accounts.
• Tuition assistance and pre-tax commuter benefits.
• Other life and work wellness benefits.
• Potential for stock awards and deferred compensation plans.

• High school diploma or GED; 4 years of experience in culinary or related field, or a 2-year degree with 2 years of experience.
• Strong leadership and communication skills.
• Ability to manage culinary teams and banquet operations.
• Knowledge of food presentation and sanitation standards.
• Experience in menu development and food ordering processes.
• Capability to analyze and improve guest and employee satisfaction.
• Skills in training and mentoring culinary staff.