Banquet Operations Executive

The successful candidate will oversee the planning and production of our kitchen services, collaborating with the banquet chef to achieve high-quality results.

• Directs culinary team in the performance of their daily duties, ensuring timely and accurate production.
• Assists the banquet chef with staff management, including hiring, training, scheduling, evaluation, and coaching.

Qualified candidates will have a strong background in catering, fine dining, or full-service restaurant establishments, as well as a minimum of three years of experience in a similar role.

Responsibilities:

• Collaborate with the front-of-house team to ensure seamless communication and service delivery.
• Conduct pre-service meetings with the serving team to review menu items and ensure accuracy in presentation.
• Develop and implement effective strategies to improve productivity, efficiency, and quality of service.

Requirements:

• Minimum of three years of experience in a senior culinary role, preferably in a high-volume or fine dining establishment.
• Strong leadership skills, with the ability to motivate and manage a team effectively.
• Excellent communication and interpersonal skills, with the ability to work collaboratively with cross-functional teams.