Executive Banquet Chef - Hilton Norfolk The Main
Full Time
Norfolk, VA 23510
Posted
Job description
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The Main, Downtown Norfolk’s upscale hotel, dining, and meeting destination. We are focused on delivering exceptional customer service while having competent, dedicated, and focused associates who are motivated by a profound responsibility to exceed our guests’ expectations. We are always looking for the best talent to join our team.
Overview:
The Executive Banquet Chef is responsible for catering revenue through execution of the business plan and oversight of the banquet kitchen. The Executive Banquet Chef drives revenue through excellence in direct client contact and seamless execution of the Banquet Menus and Banquet Event Orders. The Executive Banquet Chef thinks creatively to exceed quest expectations while insuring that department performance goals are achieved. The Executive Chef is responsible to ensure that the Banquet kitchen supports internal food production and delivery needs as defined by department. As a property leader, this role is expected to promote Associate engagement through training, accountability development and culture.
Responsibilities:
- Support a culture that promotes effective communications, service excellence, teamwork, performance feedback, recognition, mutual respect, and Associate satisfaction.
- Hire, retain and mentor Banquet Associates to execute safe and successful operation of the department. Collaborate with assigned recruiters to determine and implement hiring guidelines and standards.
- Schedule Associates to meet operational needs and maximize time and station productivity while meeting the guidelines and labor expectations of the budget and business plan.
- Drives guest satisfaction through menu creation, food quality standards and Associate scheduling and training. This is accomplished by ensuring menu design creates high value for price paid. This is further accomplished through implementation of written menu specifications for Banquet Associates and proper utilization of training programs and tools.
- Regularly review guest feedback and take actionable steps to prepare the department to meet or exceed guest expectations
- Attend Banquet Event Order Meetings to promote team collaboration, communication, and seamless execution of the BEO to ensure guest satisfaction.
- Ensure that the Banquet kitchen is set up for success through implementation and adherence to the operating plan; including SOPS and checklists.
- Ensure guest safety and satisfaction though adherence to health department and company standards; including safe food handling. Monitor safety and quality control measures.
- Coordinate a preventative maintenance program and schedule with the Engineering department for kitchen equipment.
- Ensure that assigned assets are properly maintained and protected; through execution of the established inventory process, Associate training on food preparation and storage, effective security of storage areas and coordination of a preventative maintenance program for production equipment and area.
- Manage food ordering process and internal requisitioning; including systems usage, to ensure food cost objectives are met.
- Set short-term and long range goals in collaboration with Manager to ensure the achievement of the outlets defined performance metrics.
- Practices responsible financial management of the department. Works with manager to develop department business plans and budgets, to accurately forecast financial performance and to deliver financial results in accordance with those budgets.
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