Kitchen Supervisor

Food And Beverage Assistant

Assist the Director of F&B in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.

To assist in operating the department within the budgeted guidelines from both a revenue and cost perspective.

To assist in the implementation of a menu concept that appeals to our in-house guests that will increase the outlet capture ratio and revenues per occupied room as compared to budget.

Ensure that the department complies with all health department regulations on a day-to-day basis.

Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Director of Food and Beverage.

Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.

Under the guidance of the Director of F&B, establish goals for the kitchens/restaurants, anticipate and resolve relevant problems, anticipate trends, and enact approved profit-oriented and cost saving ideas/activities.

Demonstrates hands on approach to all food items ensuring quality, presentation and consistency standards meet company standards.

Support Outlets and Banquets operations.

Work in the line ensuring the quality and consistency of all food items produced and served.

To communicate all guest requests to an appropriate cook in a timely and professional manner.

Ensures that all kitchen employees consistently adhere to recipes, steps of service, uniform, grooming and appearance standards.

Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, and work to resolve problems.

Operate, clean, and maintain all equipment required in job functions.

On a daily basis conduct regular inspection of the entire kitchen/dishwashing areas, coolers and ensure that local health department standards are met.

To follow all company/kitchen safety rules, policies, and procedures.

To maintain a potential cost for every item sold to ensure that the department meets and/or exceeds the budgeted expectations relative to cost of sales.

Ensure that the caf and outlet cooler items, front-line is stocked & faced, organized and all retail items have been properly priced and positioned for sale.

To ensure that all standards and checklists are being implemented and executed on a day-to-day basis.

Requirements:

Work flexible schedules, preferably evening and night schedules

2 years of culinary experience in hotel and or resort

Well-rounded knowledge in both food and beverage areas.

Product knowledge.

Excel and Word knowledge

Must have excellent interpersonal skills.

Supervisory and leadership skills