Banquet Executive Asst Chef

Westgate Resorts•Las Vegas, NV

16h•Onsite

About The Position

To oversee & assist the daily operations of the Banquet main kitchen, Garde Manger cold room, portable food stations, and all Banquet events.

Requirements

Ability to act independently while analyzing data and drawing conclusions from written and computer-generated materials.
Ability to effectively deal with customer complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the customer, and providing positive and proactive solutions.
Have a firm understanding of the Collective Bargaining Agreement and the process of resolving union team member concerns.
Communicate effectively both verbally and in writing to provide clear direction to the management team/hourly team members.
Ability to read, write, speak and understand the English language clearly to ascertain and document important information, to follow written and/or verbal instructions and to provide clear direction/guidance. Ability to relate to all levels of management and employees in verbal/written form.
Mathematical skills necessary to analyze reports assist with preparation of forecasts and budgets.
Cashiering skills necessary to receive/make change record/verify charges and secure/balance a money bank.
Ability to access and input information using a moderately complex computer system).
Social skills as demonstrated by the ability to deal with internal/external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve problems and concerns.
Social skills as demonstrated by the ability to listen and respond to employee or management inquiries/concerns using a positive, clear speaking voice, answering questions and/or offering assistance giving accurate information regarding plans, policy or procedures within guidelines.
4+ years of commercial food operations

Nice To Haves

Ability to manage daily timeframes to coincide with event orders and work being completed and deliver on time.
Ability to organize/prioritize work, meet deadlines, work with minimal supervision and multiple interruptions, exercise judgement and adapt instructions/directions from one assignment to another.
Ability to deal with several problems requiring initiative and good judgement.

Responsibilities

Monitor ordering to ensure budgeted numbers are met without sacrificing product quality or inventory levels.
Ensure departmental policies are implemented, enforced, and enhanced as needed.
Review prepared staff schedules to ensure the staffing meets the volume of business.
Oversee the work performance of the Garde manger & banquet sous chef and hourly team members.
Oversee banquet events, outlet Garde manger orders and general production, and portable pop-up food locations to ensure product quality and standards are met.
Perform essential office work such as scheduling, analyzing information, communication with fellow co-workers and monitoring the department procedures needed to ensure the smooth running of the various venues.
Work closely with Banquet Executive Chef to ensure financial goals and budgets are carefully forecasted, implemented and reviewed.
Ordering food & non-food products daily using sensible par levels and staying within budgeted financial numbers.
Adhere to all SNHD (southern Nevada health district) rules and regulations for food safety.
Assign, instruct, and follow-up with staff in details of work expectations.
Observe teams work performance and encourage improvement while holding forth accountability.
Monitor level of workload and make staffing adjustments accordingly.
Manage daily timeframes to coincide with event orders and work being completed and deliver on time.
Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for other employees.
Resolve complications and complaints by conducting thorough research of the situation and the most effective solutions.
Make decisions and take action based on previous experience & judgement, sometimes revising procedures to accommodate unusual situations.
Organize/prioritize work, meet deadlines, work with minimal supervision and multiple interruptions, exercise judgement and adapt instructions/directions from one assignment to another.
Exercise judgement and implement control over the performance of staff.
Deal with several problems requiring initiative and good judgement.
Listen and respond to guest inquiries using a positive, clear speaking voice, answer questions and offer assistance giving accurate information.
Schedule staff so that proper coverage is maintained while payroll costs remain at forecast levels.
Maintain inventory of supplies needed to perform job function.
Maintain attendance in conformance with standards.
Maintain a neat, clean and well-groomed appearance.