Banquet Manager - Casino jobs in Killeen, TX

Role & Responsibilities

Objective:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets, and other food facilities, resulting in outstanding guest satisfaction. Responsible for the smooth running of the kitchen and managing areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Primary Area of Responsibility:

· Focus on the guests.

· Display exceptional leadership by providing a positive work environment and demonstrating a dedicated and professional approach to management.

· Advocate sound financial/business decision-making, demonstrates honesty, integrity and leads by example.

· Attend the daily morning meetings and other administrative sessions.

· Clear and regular communication with the Event Sales team to assist in function menu co-ordination and meet with clients as required.

· Working with Hospitality Director, develop menu items, menu item presentation and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

· Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

· Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

· Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

· Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

· Follow all kitchen policies regarding personnel and administer prompt, fair and consistent corrective action.

· Proactive in creating standard operating procedures and checklists to insure smooth operations and control of costs

· In Charge of bi-weekly inventories

· Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.

· Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

· Ensure guest service standards and efficient operations.

· Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

· Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

· Check and maintain proper food holding and refrigeration temperature control points.

· Provide safety training in lifting and carrying objects and handling hazardous materials.

· Follow Health and Safety requirements noting that all duties must be carried out to comply with current Health & Safety at Work legislation.

· Performs other duties as assigned by The Manager.

Must haves:

· Positive, guest and staff focused attitude.

· Dynamic, energetic, creative leader.

· Great communicator – verbal, non-verbal, written.

· Be fit – able to bend, reach, stoop, lift up to 50 pounds and stand for long periods of time.

· Brilliant presentation.

· Computer operating skills.

· Attention to detail and a clean freak.

· A love for great food!

Nice to haves:

· Proficiency with computers and computer programs, including Word, Excel and Outlook.

· 3 Year Hospitality Management or equivalent Culinary university degree.

· A minimum of 5 years experience in varied kitchen positions including food preparation, line cook, fry cook.

Job Type: Full-time

Pay: $56,000.00 - $62,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift

Supplemental pay types:

• Bonus opportunities

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Fine dining restaurant

Work Location: In person