Sentences with phrase «banquet event menus»

Not exact matches

Brégardis was quickly promoted to Assistant Executive Pastry Chef, where he was responsible for menu development, and VIP event and high - volume dessert banquet production.

Not only will he be involved in managing the property's fine dining restaurant XIX (Nineteen), known for its sweeping views of Philadelphia from the 19th floor of the hotel, but he will also oversee in - room dining as well as banquet and events menus for the hotel.

For banquets and events, Kropczynski creates diverse menus with a «never say no» attitude, customizing them to meet clients» tastes.

Our on - site catering team offers a sensational selection of fresh seasonal menus to suit a variety of meeting, events, banquet dining or a casual stand up cocktail party.

Our in - house catering team offers a sensational selection of fresh seasonal menus to suite a variety of events, formal banquet dining, a casual BBQ or a cocktail party around the pool.

You can also choose to host an after - event soiree; cocktails amidst the treetops or a sublime sit - down taste of the tropics featuring a banquet menu bursting with local harvest, superbly prepared.

12,663 square feet of event space, including an ocean - view terrace, and banquet menus from Michelin - starred chef Jean - Georges Vongerichten.

Ask our friendly staff about the extensive banquet menu and catering services available to help make your event a success.

It also have a convention centre; 35 meeting rooms of changeable sizes, assorted banquet menus and a convention and catering staff that helps the travelers planning and organizing social events, seminars, conferences and conventions.

A Banquet Manager is responsible for overseeing the aspects of a banquet or event, such as the set - up, menu selection and food preparation, serving, and cleaninBanquet Manager is responsible for overseeing the aspects of a banquet or event, such as the set - up, menu selection and food preparation, serving, and cleaninbanquet or event, such as the set - up, menu selection and food preparation, serving, and cleaning - up.

Some of their responsibilities are overseeing banquet events, greeting clients, presenting menus, ensuring the sanitation of the banquet hall, making sure customer needs are met, supervising team members, and monitoring staff performance.

Created new event packages and changed menu prices in banquets to actualize increased profitability by 15 %

Responsible for serving menu items to guests in a prompt and courteous manner and according to the banquet event order.

Feb 2009 — Mar 2010 Hilton — Greensboro, NC Banquet Intern • Assisted in managing events, menu planning and physical setting up of the venue • Worked as a point of contact for information provision • Created and maintained liaison with suppliers and vendors • Managed paperwork and follow up as directed

PROFESSIONAL EXPERIENCE Mar 2010 — Present Hilton — Greensboro, NC Banquet Sales Coordinator • Handle menu planning and set up • Oversee execution of all events • Coordinate with different agencies to procure resources and supplies • Monitor the quality of the presentation • Manage events within customers» budgets • Engage in the sales and promotion of the facility to ensure more business • Plan promotions and initiatives as required

KEY ACHIEVEMENTS • Developed a special menu for banquet events, incorporating delicacies and exotic dishes, resulting in a 34 % increase in customer base.

• Provided banquet set up and breakdown support by ensuring that all instructions are properly followed • Instructed chefs about chosen menu items for specific banquet events • Coordinated the efforts of banquet chefs and stewards to ensure on - time delivery of food and beverage items • Oversaw food preparation activities for specific events to ascertain service standards maintenance • Created and maintained liaison with suppliers and vendors to ensure timely setup of banquet events

Knowledgeable and experienced in menu creation, holiday, wedding and special event planning, banquet & off - site catering, extensive golf and private club experience.

Warwick Hotels & Resorts: Paradise Island Nassau Bahamas th to March 31,2017 Executive Sous Chef with Responsibilities for the General of Overseeing all food & Beverage Outlets including our Banquets Facility Menu Designs Food Trends and Concepts Flavor profiles Banquets Menu Planning and Events Planning.

Summary of Qualifications u Purchasing / Inventory u Customer Service & Guest u Menu Development & Management Relations Planning u Food / Beverage Labor u New Facilities Start - Up u Profit & Loss Costs u Budget Administration Management u Special Events / u Quality Assurance & u Forecasting / Scheduling Banquet Management Control u Proficient in MS Word, u Organization / Problem u Recruitment, Interviewing, Excel, PowerPoint, Solving...