- PURPOSE AND PERFORMANCE GOALS Responsible for the coordination and supervision of all Banquet events. Responsible for the daily plating and presentation of all banquet food requirements to insure five star culinary service, profitability and guest satisfaction. ESSENTIAL DUTIES AND RESPONSIBILITIES Manage the daily production of all Banquet Event Orders in a timely and efficient manner. Assists with hiring, training, supervision of all banquet cooks. Assist in preparing, cooking and the presentation of food in accordance with productivity standards, cost controls and forecast. Analyze Banquet Event Orders, plan and coordinate the functions with the Catering team to ensure guest satisfaction. Maintains a safe, clean and organized kitchen adhering to all state/local health department regulations and safe work environments. Creates and implements new menus and individual menus according to LondonHouse standard recipes, guest specifications and inspects the food quality for consistency. Monitors team performance, product quality, production flow. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Manage the overall banquet kitchen to oversee production flow and presentation Assist with the estimation of annual food budget and forecast. Report equipment repair to Property Operations. Supervise and manage a large staff. Conduct pre-shifts, menu briefings and monthly department meetings SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Knowledgeable of mathematics to create and interpret reports, budgets and forecasts. Knowledge of menu development, marketing, cost and wage control Knowledge of food products, trends, standard recipes and proper preparation Knowledge of forecast in order to ensure proper payroll and production control Ability to effectively deal with external and internal customers/clients. Safety Requirements Team members will be trained in the proper use and care of any assigned PPE. Team members are responsible to report defective, damaged or lost PPE, or equipment that does not fit properly.