Banquets Kitchen Operations Manager

2 weeks ago


Hinckley, Minnesota, United States Grand Casino Full time
Job Summary

We are seeking a highly skilled and experienced Banquets Kitchen Manager to join our team at Grand Casino. As a key member of our culinary team, you will be responsible for ensuring the highest level of guest satisfaction through the production of high-quality food and beverages.

Key Responsibilities
  • Enforce performance standards, policies, and procedures to ensure exceptional guest service.
  • Ensure compliance with all food and beverage health, liquor, and safety regulations.
  • Evaluate and train associates to meet guest service standards.
  • Run venue operations efficiently to meet guest expectations.
  • Review and approve recommendations and decisions related to associate management.
  • Address and resolve guest grievances promptly and professionally.
  • Provide feedback to associates to aid in skill development.
  • Share input with Venue Manager regarding operational deficiencies.
  • Establish priorities for team members and offer assistance as needed.
  • Maintain venue equipment and appearance to Mille Lacs Corporate Ventures standards.
  • Facilitate open communication through staff meetings and daily pre-shift meetings.
  • Supervise, train, evaluate, and coordinate all food production associates.
  • Ensure compliance with recipe specifications and food portioning.
  • Maintain excellent kitchen hygiene conditions at all times.
  • Control food and labor costs within approved budgetary controls.
  • Ensure compliance with all State Health Department regulations.
  • Provide proper training and counseling to associates as needed.
  • Develop new specials, menus, and promotional offerings for venues.
  • Supervise, prepare, portion, and garnish all food to meet Grand Casino standards.
  • Develop and execute new menus and specials.
  • Maintain standards of health, safety, and sanitation regulations.
  • Possess thorough knowledge of proper food storage, handling, and safe temperatures.
  • Handle operational duties, including inventory control, transfers, payroll issues, and scheduling.
Requirements
  • Three (3) years progressive Food & Beverage Kitchen Operations experience with Two (2) years of Supervisory/Managerial experience required and/or an equivalent combination of education and experience.
  • Culinary degree or certification preferred.
  • Serv-Safe Certification preferred (Certification is required within one (1) year of placement).
Competencies
  • Trustworthy and collaborative relationships with others.
  • Organized and flexible to meet the needs of the business, guests, and associates.
  • Exhibit the values of the company culture; honesty, humility, truth, wisdom, love, respect, and bravery.
  • Begin work on time for their scheduled shifts, schedule PTO in advance, and exhibit flexibility in scheduling or supporting other Associates.
  • Accomplish required work within expected guidelines.
  • Flexibility to work various roles and outlets.
  • Strong leader with skills to develop and lead team to productivity and financial success.


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