Top 5 Head chef Jobs in Panama City, Fl

Banquet Manager at Camp Creek Resort
THE ST JOE COMPANY —Inlet Beach, FL
- Full-time
- Ability to walk for extended periods
- English
- Mid-level
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10d
Sous Chef
RI Beach LLC —Panama City Beach, FL
- $60,000 - $80,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
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Stir Fry Head Chef
Perseverance30a —Rosemary Beach, FL
- $60,000 a year
- Full-time
- Mid-level
- Recruiting
- Computer skills

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Banquet Manager at Camp Creek Resort

THE ST JOE COMPANY -
Inlet Beach, FL

Quick Apply

Job Details

Full-time
10 days ago

Qualifications

Customer communication
Food running
Food delivery

Full Job Description

Job Summary

The Banquet Manager is responsible for working closely with the Sales, F&B and Culinary teams to ensure the service and Banquet Event Order is executed to specifications and the event exceeds the guests' expectations. This involves attending meetings, setting up the rooms with tables, chairs, decor, ensuring food is served properly with aesthetically pleasing display and friendly, professional service. This also includes breaking down the setup at the conclusion of the event and ensuring all items are returned to their proper places. Event days may require schedule flexibility to support successful execution. The Banquet Manager is supported with a Banquet Captain who assists the team.

Primary Responsibilities & Essential Functions

Collaborate with the Banquet Sales Director and the Head Chef to review sales contracts and Banquet Event Orders (BEO)
Plan and execute the venue layout according to the number of guests and the type of event.
Determine the appropriate staffing levels, including servers and support staff
Hire, train, and direct the banquet staff in servicing all banquet activities
Supervise the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations
Oversee the seating of guests, the serving of meals and beverages, and the clearing of tables
Consult with the Head Chef regarding the timing of meal courses to be served
Manage the availability of liquor and soft drinks, when required
Ensure banquet china, cutlery, glassware, linen and equipment are properly maintained and inventoried
Prepare work schedules and completing documentation in a timely manner.
Achieve maximum profitability and overall success by controlling costs and quality of service
Achievement of budgeted food sales, beverage sales and labor costs
Participation and input towards F & B Marketing activities
Answering customers' questions and accommodating special requests
Attend operational meetings and BEO meetings
Ensures that banquet areas are maintained in a neat, organized and safe manner
Adhering to health and safety procedures
All other duties as assigned

Education and Experience

Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
Ability to read, write, speak, and communicate in basic English preferred.
Experience in hospitality preferred
Accredited certificate or diploma in catering, culinary Arts, hospitality, or similar
Bachelor's degree in hospitality and culinary arts preferred
3-5 years of experience in banquet management, or similar

Knowledge, Skills, Abilities

Detail oriented and thorough
Ability to perform consistent work to the highest of standards
Ability to remain discreet and respect the privacy of guests
Ability to interact with guests in a pleasant friendly way
Ability to identify and resolve issues related to position independently
Strong attention to detail and ability to meet deadlines
Commitment to delivering excellent customer service
Ability to convey information and ideas clearly
Ability maintain composure under pressure
Ability to listen and react quickly to residents’ and guests’ requests in a genuine manner
Be organized, proactive, productive, and self-motivated showing a positive attitude
Proficiency in catering management software, such as Better Cater and Caterease
Exceptional ability to plan banquets, manage budgets, and meet deadlines
Experience in supervising banquet venue staff
Ability to collaborate with others, such as Banquet Sales Directors and Head Chefs
Extensive knowledge of catering equipment and venue requirements
In-depth knowledge of hospitality industry best practices

Physical Demands

Ability to stand and walk for extended periods
Frequent bending, lifting, pushing, pulling, carrying, kneeling, and stooping
Must be able to lift to 50 lbs
Must be able to safely deliver food and drinks on different surfaces

Working Conditions

Exposure to slippery surfaces and stairs depending on location
Indoor and/or outdoor
Exposure to extreme heat and cold depending on season and location
Potential exposure to naturally occurring environmental factors such as wind, rain, red tide, etc.
Possibility to work 11+ hour shifts

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.

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head chef jobs in panama city, fl

Banquet Manager at Camp Creek Resort

Sous Chef

Stir Fry Head Chef

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