Banquet Manager

The Banquet Manager is primarily responsible for coordinating caterings with the 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 caterings exceeded with follow up for possible additional catering opportunities, and complete catering invoices. 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.

Key Responsibilities

Culinary and Service Excellence

• 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.
• Adhering to food safety procedures in accordance with health code standards.

People Management

• 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.

Business Development

• 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. Fostering 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.

Invoicing/catering operations/cash handling

• 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

Inventory

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

Supervisory Responsibilities

• 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.

Skills, Knowledge and Expertise

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

Working Knowledge, Skills, and Abilities (KSAs):

• 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 areas; good at visualizing how to develop new dishes, scale them appropriately to achieve a remarkable client experience. Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals.
• High energy level; has demonstrated resilience, endurance and persistence throughout career.
• Can-do attitude; stays positive, even in the face of adversity; sets right tone for others. Collaborative in work style with others both inside and outside organization; respectful of what others can contribute.
• Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others’ points of view and encourages independent thought; listens well.
• Personal values align with the company’s values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes long-range view.
• Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry.

Communication (Internal and External):

• Contacts include: Customers, Vendors, Team Members, Management, etc.
• Methods include: Phone, email, face-to-face, presentations, etc.

Typical Mental Demands (Discretion and Judgment):

• Work requires independent ability to form opinions and make recommendations;
• Negotiations with catering clients and/or customers on behalf of the company;
• Assignments are significant in nature and greatly impact business operations;
• Acts as a primary point of contact to outside customers and clients on catering events on and off unit location.

Typical Physical Demands:

• Work requires computer and usage
• Regular lifting of 25-50 pounds.
• Extended periods of time standing.
• Walking required.

Typical Working Conditions:

• Work in an office environment and will include providing tour of the catering facility with clients on and off unit property.
• Schedule must be flexible for varied days/shift pending business need. Time ranges from 4:00 AM – 6:00 PM in-house. Events range from 12:00 Noon – 2:00 AM. Flexibility required for events - both evening and potential weekend.