Banquet Supervisor (FT) at Grand Traverse Resort and Spa in Acme, MI

SUMMARY
This position will supervise, manage and be responsible for all aspects of the outlet assigned. Ensures that all recipes, food preparations, and presentations meet restaurant’s specifications and commitment to quality. Demonstrates by example using proper food-handling techniques.

ESSENTIAL DUTIES AND RESPONSIBILITIES
• Exceptional culinary and knife skills are mandatory
• Must be a leader and have a great knowledge of both hot and cold food preparation and production
• Work well under pressure and meet deadlines effectively
• Good rapport with fellow employees and reflect positive attitude
• Assist in the training of employees to company standards
• Actively participates as a member of the management team
• Report to work on time, in uniform and with proper tools
• Complete all assignments requested of you
• Maintain a high standard of sanitation and safety
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Responsible for cleaning and sanitation of own area using Health Department guidelines
• Maintain open line of communication with supervisor
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

EDUCATION/EXPERIENCE
• College or culinary training or extensive cooking and production experience
• Must have a minimum of 3 years work in a food preparation position
• Must have a minimum of 1 years working in a supervisory role in a large kitchen

OTHER SKILLS AND ABILITIES
• Professional communication skills, oral and written
• Organizational and leadership skills
• Works well under pressure
• Can efficiently solve problems
• Commitment to quality service
• Basic math skills
• Knowledge of basic training techniques
• Awareness of local, state and federal health and sanitation laws
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine
SUPERVISORY RESPONSIBILITIES (If applicable)
• Must know how to work and train others in all areas of the kitchen and be able to prepare all food on menus
• Make sure all prep is getting done in a timely manner
• Order products for next day’s business
• Delegate work and requisition pick-ups to other employees
• Create daily specials for your outlet
• Keep employees motivated
• Keep everyone informed of special soups, anything we are out of
• Prepare proper weekly schedule according to forecasted business

TYPICAL PHYSICAL DEMANDS
• Regularly required to stand, walk, talk or hear, listen, taste and smell
• Must be able to stand for long period of time; frequently required to sit
• Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
• Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves

TYPICAL MENTAL DEMANDS
• Requires the ability to interact with people beyond giving and receiving instructions
• Must be adaptable to performing under stress when confronted with an emergency
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS
Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment. May be required to work in a confined space. Must follow all safety policies, procedures and standards as set by OSHA and the Health Department. Must be able to work flexible hours including days, evenings, weekends and holidays.

Native American Preference will apply. Must be able to pass a background investigation and drug screen as a condition of employment. This job description is not intended to be all-inclusive. An employee will also perform other reasonable related job responsibilities as assigned by their supervisor and/or other management of the Resort to meet the current needs of the department or business.