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Posted Date February 9

Thanksgiving_Point

Job Title Catering Manager
Company Thanksgiving Point
Job Type Full Time
Job Number 0209185-2
Level Food & Beverage Management

Position Description

The Banquet Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service.


QUALIFICATION STANDARDS
Education & Experience:
At least 2 years of progressive experience in a hotel or a related field required.
High School diploma or equivalent required.
Supervisory experience required.
Must be proficient in Windows, company approved spreadsheets and word processing.
Must have a valid driver's license for the applicable state.
Physical requirements:
Long hours regularly required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Ability to stand during entire shift.

Mental requirements:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high pressure situations, must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.

DUTIES & FUNCTIONS
Essential:
Approach all encounters with guests and employees in a friendly, service oriented manner.
Maintain regular attendance in compliance with Thanksgiving Point standards, as required by scheduling which will vary according to business levels.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
Comply at all times with Thanksgiving Point standards to encourage safe and efficient operations.
Prepare schedules and wage progress reports for all Banquet employees.
Prepare payroll for the Banquet department.
Assist as necessary in the setup, service and breakdown of banquet functions.
Coordinate all banquet related food and beverage requirements with the appropriate department(s).
Keep kitchen informed of accurate counts for plating.
Recruit, hire, train and evaluate all Banquet personnel. 
Review menu/service with Catering Event Managers and Food and Beverage Director.
Maintain up to date details on banquet functions and communicate to supervisors.
Responsible for ongoing training of captains/hourly employees to maintain standards of service.
Respond to guest requests as needed.
Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
Notify the Food & Beverage Director all materials and equipment that require ordering or need to be replaced.
Responsible for safety, sanitation, and cleanliness of service areas.
Responsible for loss prevention programs among service employees.
Attend Daily Food & Beverage Meeting and Weekly BEO Meeting to ensure proper communication between departments.
Conduct menu classes as necessary to develop staff.
Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
Ensure that pre-meal meetings are conducted for all functions.
Review Banquet Staffs hours worked for payroll compilation and submit to accounting on a timely basis.
Marginal:
Supervise the work of Banquet Captains/Housemen and observe the performance of hourly service personnel.
Assist Food & Beverage Director and Catering Director with budgeting.
Responsible for control and maintenance of all service equipment. Write service requests as necessary.
Correct hazards and notify the Director of Maintenance or Food & Beverage Director.


Submit order of all FOH supplies to Food & Beverage Director for approval and maintain inventory levels.

Position  Available  Available now
Salary Range

DOE

Contact Name Wendy Herzog
Title Human Resources Manager
Company Thanksgiving Point
Address 3003 North Thanksgiving Way
City, Zip Lehi, UT  84043
Apply please apply online at https://thanksgivingpoint.applicantpro.com/jobs/709202.html#apply_now
 

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