Job details
Job Type

Indeed’s salary guide
  • Not provided by employer
  • $50.6K – $64K a year is Indeed’s estimated salary for this role in San Diego, CA.

Full Job Description


RMD Group is a leading San Diego-based hospitality company that consults, develops and manages imaginative venues, innovative events, and unforgettable experiences. RMD operates a thriving collection of restaurants, bars and nightlife destinations such as Rustic Root, Volcano Rabbit, Side Bar, Lumi by Akira Back and Huntress. RMD’s professional services help entrepreneurs and savvy business owners take their property and ideas to the next level by providing creative concept ideation, personalized action plans and dedicated results. Notorious for bringing the good times, RMD continues to elevate the hospitality industry by bringing years of experience to every project in San Diego and beyond.

Job Responsibilities

Position Summary:

Responsible for the daily execution of all culinary operations at RMD venues. The Banquet Chef must have great culinary knowledge in multiple cuisines and assisting the Executive Chef in a commercial kitchen. The Banquet Chef must have worked in a hotel, resorts, casino, and other facilities and executing a range in size from small groups to hundreds of people and multi parties going on at the same time the banquet Chef need to replicate many different menus ranging from Breakfast, Lunch, Dinner Buffets, Station parties and off premise events. Also expected to develop the menu and culinary team, manage costs, manage operations in conjunction with the Executive Chef and follow all procedures set forth by the Company.

Duties and Responsibilities:

  • Responsibilities include, but are not limited to:
  • Arrive for all assigned shifts on time and in proper uniform in accordance with all Company policies
  • Monitor the production of food preparation and service for the specified banquet or party
  • Do daily product check of all items for banquets to ensure proper quality, temperature and freshness of products is being maintained
  • Ensure all production pars are at acceptable levels
  • Ensure all served food meets Company and Health quality standards
  • Prepare all specialty items as directed by the Executive Chef
  • Communicate daily with the Executive Chef regarding product specification
  • Manage employees within a positive working environment
  • Report any unsafe working conditions
  • Report all work related accidents to the Executive Chef and follow Company procedures
  • Ensure all staffing is at proper levels and employees report to work on their scheduled shifts
  • Initiate all administrative requirements as needed
  • Monitor all food waste and eliminate all posing problems. Enforce all departmental efforts to control food costs, keeping kitchen within published budget.
  • Maintain all procedural manuals and guides including but not limited to: menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible.
  • Prepare and monitor: Prep par sheets, towel and apron inventory/par sheets, maintenance logs for kitchen equipment, Banquet cost sheets, order guide.
  • Prepare all employee work schedules
  • Conduct individual pre-shift meetings with all FOH and BOH Banquet staff
  • Monitor all product requisitions
  • Make sure adequate number of kitchen staff are scheduled to properly handle each banquet
  • Communicate all restaurant department information to employees. Communicate all departmental goals and concerns to management team.
  • Purchase food using approved vendors
  • Prepare Banquet menu, order supplies in coordination with the Executive Chef.
  • Set monthly professional goals and discuss all Banquet concerns with the Executive Chef
  • Following established procedures for hiring, coaching and separation of employees as dictated by California State laws and company policies
  • Performance reviews for direct reports as assigned by HR: 60-day reviews and annual reviews
  • Assisting peer management group with meeting expectations for above items as a coordinated team effort.
  • Use of ADP HR system to maintain employee records as required by California mandates.
  • Compliance with annual management training required by state and local agencies as well as training required by Company policy including sexual harassment training and workplace safety training.
  • Attending all BEO Meetings and working directly with the Director of Sales and team
  • Travels to off-site areas in an event a Banquet off site that is catered at another location
  • Must be active on social media. Facebook, Instagram, Twitter


  • At least 3 years managing experience with extensive knowledge in Restaurant, Hotel, and off-site catered events
  • Must be familiar with yield management and cost controls
  • Must be able to provide legible communication
  • Must be able to input and access information in the property management system/computers/point of sales system
  • Must be comfortable learning new skills
  • Must have a hands-on, proactive management style
  • Must be detail oriented and be able to solve problems quickly under pressure

Skills and Attitudes:

  • Must be motivated, hard-working, and passionate. This position requires someone who is a strong leader with the ability to handle multiple tasks and responsibilities.
  • Must have the ability to:
  • Perform job functions with attention to detail, speed, and accuracy
  • Prioritize and organize
  • Be a clear thinker, remain calm, and resolve problems using good judgment
  • Follow directions thoroughly
  • To lead and make decisions quickly and accurately to each situation
  • Work cohesively as a team with co-workers
  • Direct staff performance and follow up with corrections as needed


Must have one or more of the following:

  • At least 3+ years managing experience with extensive knowledge in Restaurant, Hotel, and off-site catered events
  • Equivalent combination of education and experience.
  • Culinary Degree AOS degree

Certificates, Licenses, and Registrations:

  • Sani/Serve managers Certificate or Food Handlers Card
  • CPR and First Aid certified

Physical Requirements:

  • Must be able to stand/walk for up to 6 hours at a time
  • Must be able to sit for up to 8 hours at a time
  • Must be able to lift at least 50 pounds safely and properly
  • Ability to work in a stressful, fast-paced environment
  • Must be able to work holidays, nights, and weekend

Hiring Insights

Job activity

Posted 30+ days ago

Tagged as: administrative