Develop and implement catering service and F&B service standards for the department.
Provide positive and proactive interaction with the clients and guests.
Promotes and understands the One Stop Shop model and is able to articulate that to the employees.
Acts as a liaison between conference and kitchen staff.
Interacts with Chef in planning menus for special functions.
Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labour regulations.
Implements and maintains effective two-way communication systems which reach all correspondents. (e.g. monthly meetings)
Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP guidelines) and portion control.
Ensures timely meal service to all service areas. Supervises serving of meals. Responds to Guest/Client complaints in person at the time of the complaint or via e-mail for electronically received complaints.
Trains associates in proper execution of their job duties.
Ensures to conduct a briefing of service personnel (banquet captain) for each event prior to the beginning of function to ensure complete communication to necessary staff.
Maintain knowledge of service requirements detailed menu selections, major ingredients appearance, texture garnish and presentation.
Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures by following HACCP standards.
Recruitment and training of staff
Ensures Shift scheduling is done on time and effectively followed
Performance management; monitor staff performance and provide feedback
Purchase and control of inventory
Monitor revenues and expenses
Ensure practice of health and safety regulations
Negotiate supplier arrangements for food and beverage products (when needed)
Negotiate with clients for use of facilities for catering, parties, banquets, etc.
Food and Wine knowledge.
A passion for delivering the Platinum Service Standard to provide transformational service in hospitality.
Superior leadership, training & team building skills.
A thorough understanding of One Stop Shop and the ability to articulate that to employees and Guest/Clients.
Experience in dealing with an international Guest/Client base and extensive exposure and comprehension of international protocol. Ability to develop cooperative and strong relationships with the diversified clientele.
A consistently professional approach, including a strong sense of self- respect and integrity, as well as respect for and interest in others. A mindset to take ownership and responsibility within and outside one s job domain. Competencies must include self-confidence, willingness to learn, and feeling comfortable with change and coordinating change.
Strong Guest/Client service skills; ability to operate with a high level of diplomacy; capacity to handle competing priorities.
Punctual, dependable and dedicated to achieving operational excellence, down to the smallest of details.
BS Degree from a nationally recognized college or university preferred and/or a minimum of five years experience in corporate catering and/or fine dining with five years experience as a Catering Manager.
Required to possess a valid Food Handlerís Permit
Knowledge, Skills and Abilities:
Ability to work under pressure
Ability to multi-task
Good organizational skills
We are Tamayo's, Serving wonderful memories since 1995. What started out as a small catering business has grown into one with a restaurant and flower shop, through the passion and tireless efforts of ...