Banquet Manager

Banquet Manager

Department: Stellantis Cafe Overhead 700260

Employment Type: Full Time

Location: Stellantis AH

Reporting To: Katherine Sargent

Compensation: $58,000 - $63,000 / year

The Banquet Manager is primarily responsible for coordinating caterings with executive chef. This includes catering menu development, customer interaction, financial goals and performance based on new catering sales, ensuring all catering invoices are executed in accordance with company standards, and that customer needs are met and catering opportunities are pursued. Fresh at Work grab and Go weekly forms are prepared for coming week.

Weekly catering meetings with culinary team to prepare for following week of service.

• Lead the successful execution of food preparation and client service for assigned locations. Anticipate client needs, uphold quality expectations, and embrace service standards.
• Be a catalyst for continuous improvement. Review team performance, identify opportunities and implement change. Standardize operating procedures and maintain site-level accountability.
• Step in as a working manager, leading by example. Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis.
• Maintain culinary quality control at all times. Create and maintain Standard Operating Procedures (SOPs). Ensure food is properly prepared, packaged and served in a way that is appealing while upholding the integrity of the recipes.
• Adhere to food safety procedures in accordance with health code standards.

• Actively engage in the caterings, training, setting up events, and scheduling of the team. Regularly coach, direct and evaluate catering driver. Provide recognition to team members excelling in their work. Provide open, honest communication with Executive Chef. Identify knowledge gaps and look for improvements to the catering operation within unit.

• Inspire preferred status through exceptional client experiences. Earn respect and build rapport with clients. Identify and exploit opportunities within assigned accounts.
• Achieve financial objectives. Create, monitor and review progress for catering business. Design, develop and execute changes with executive chef that perpetuate the achievement of both short and long term objectives. Foster sales growth at the unit.
• Participate with chief culinary officer, regional chefs and executive chefs on catering ideas and new concepts for consideration.
• Participate with large catering events when applicable.
• Complete outgoing and incoming catering invoicing.
• Ensure quality and completeness of each catering.
• Ensure quality standards are being met and timelines followed.
• Ensure timely and complete communication with interested parties.
• Cash handling and daily deposits.
• Printing and setting up forms for Fresh at Work Grab and Go items.
• Print labels for Fresh at Work Grab and Go items.

• Monitor and maintain proper levels of inventory for all catering supplies.
• Ensure proper rotation and efficient stocking.
• Plan for proper breakdown and pick up of catering event equipment.
• Maintain awareness of shortages of catering equipment.

• Average number of reports: 5-12
• Staff reporting to position:
  Catering/Event Drivers
• Provides coaching, training, and development opportunities with executive chef.
• Resolves employee concerns, escalated issues, and grievances with executive chef.

• 3-5 years culinary experience required, large kitchen strongly preferred.
• Prior management experience strongly preferred.
• Serv Safe Manager. If the individual does not hold these, must be willing to obtain them through our Serv Safe training program.

• Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes.
• Has a passion for food and is skilled in needed…