Catering & Kitchen Services Manager



Catering & Kitchen Services Manager


Cold Lake 

Employment Type:



per year

Job Description:


Position: Catering & Kitchen Services Manager

JOB OVERVIEW: Responsible for all aspects of managing the Food & Beverage and Catering sales department ensuring food quality and that food & beverage service meets brand/Crescent standards. Coordinates the purchasing of food & beverage items working within the established budget and maintains merchandising to maximize hotel profitability. Manages the accounts of all banquet functions and solicits new business to ensure revenue goals are met or exceeded.

REPORTS TO: General Manager


1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

2. Plan and direct the functions of the Food and Beverage Department to meet the daily needs of the operation.

3. Assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.

4. Responds to all group/catering business in a timely manner.

5. Creates contracts and other related booking documentation as required. Manage and maintain client account files.

6. Prospect for new business and build strong client relationships

7. Review daily menu specials and banquet event orders with Kitchen Supervisor or Lead Cook. Ensure that excess items are utilized efficiently.

8. Participate in the creation of menus designed to attract a predetermined customer market. Develop new menu items, test and write recipes. Ensure that all kitchen staff prepare menu items following recipes and yield guides and all service staff comply with established food quality standards.

9. Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.

10. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.

11. Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

12. Regularly review and evaluate the degree of guest satisfaction of the restaurants and banquet service. Recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, customer market, or change in the competitive environment.

13. Take physical inventory of specified food items for food order. Ensure the quality of products received. Ensure storeroom area is stocked correctly.

14. Ensure that each food & beverage sub-department work areas are stocked with specified tools, supplies and equipment to meet the business demand.

15. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Ensure that quality and details are being maintained.

16. Assist Catering department with developing special menus for functions; meet with clients as requested.

17. Review sales and food cost daily; resolve any discrepancies with the Controller.

18. Develop, implement and monitor schedules for all food and beverage sub-departments. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.

19. Comply with attendance rules and be available to work on a regular basis.

20. Perform any other job related duties as assigned.

on Union
Company Info
Hotel Dene and Conference Center

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