Banquet Kitchen Manager

Nestled in the heart of northern Michigan, Treetops Resort offers a sanctuary for adventure and relaxation. Our award-winning destination is renowned for its exceptional hospitality, breathtaking landscapes, and a wide array of recreational activities. At Treetops Resort, we are committed to providing unforgettable experiences for our guests, whether they are seeking thrilling outdoor adventures or a peaceful retreat. Join our team and be part of creating memorable moments in a place where luxury meets the great outdoors.

We are seeking an experienced and organized Banquet Kitchen Manager to lead the culinary execution of all banquet and catering events across the resort. This role is responsible for managing kitchen operations, ensuring high-quality food preparation, and coordinating with multiple departments to deliver exceptional guest experiences.

• Oversee banquet kitchen operations including event prep, production, staffing, and timely execution of all banquet menus.

• Ensure food is prepared and presented according to Banquet Event Orders (BEOs) and resort standards.

• Collaborate with the F&B Director and Conference Services team to develop creative, seasonal, and cost-effective menus.

• Maintain awareness of all current and upcoming events, coordinating with FOH, sales, and culinary teams.

• Uphold health, safety, and sanitation standards; maintain a clean and organized kitchen.

• Manage food and labor costs through accurate inventory, portion control, vendor communication, and waste reduction.

• Lead, train, and mentor banquet kitchen staff to promote professionalism and culinary excellence.

• Submit banquet kitchen orders on Sundays, Tuesdays, and Thursdays before 11:00 AM.

• Complete weekly inventory by Thursday end-of-day and monthly inventory by the 3rd of each month.

• Attend weekly BEO/Resume meetings (Wednesdays, 2:004:00 PM) and bi-weekly F&B L-10 meetings (Thursdays, 3:004:00 PM).

• Support broader resort culinary operations during large events and peak periods.

• More duties as required.

• Minimum 3 years of experience managing back-of-house banquet operations in a resort, hotel, or similar high-volume setting

• Must be at least 21 years of age with a valid drivers license.

• Ability to work a flexible schedule, including nights, weekends, and holidays, as needed to support events and operations

• Proven experience with inventory management and ordering processes

• Strong leadership, communication, and organizational skills

• Valid ServSafe Manager Certification

• Culinary degree or formal culinary training