Kitchen Supervisor

DEPARTMENT:      Food & Beverage                                           

REPORTS TO:         Director of Food and Beverage / Executive Chef

STATUS:                   Non-exempt                                    

JOB SUMMARY

The Kitchen Supervisor is responsible for overseeing the service in the Garden Grille.  He/she is also responsible for assisting the manager with training, motivating, and coaching the staff, and monitoring expenses and controlling labor costs.

QUALIFICATION STANDARDS

Education & Experience: 

·            High School diploma or equivalent and/or experience in a related field preferred.

·            At least 1 year of progressive experience in a hotel or a related field required.

·            Previous supervisory responsibility preferred.

Physical requirements:

·            Flexible and long hours sometimes required.

·            Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

General Requirements:

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Scenic Property Group Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Scenic Property Group Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.

·         Maintain a friendly and warm demeanor at all times. 

DUTIES & FUNCTIONS

Fundamental Requirements:

·            Employees must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and fellow employees.

·            Ensure work areas are properly stocked and prepare requisitions as needed.

·            Ensure work areas are neat and clean.

·            Check that trays and tables are set to standards.

·            Ensure quality control of all menus with regards to cleanliness and appearance.

·            Assist in the outlets when necessary.

·            Ensure that tables are cleared promptly.

·            Ensure proper settlement of checks.

·            Ensure orders are delivered on time.

·            Ensure food quality.

·            Ensure communication with oncoming shift.

·            Handling guest complaints or special requests, communicate to management when necessary.

·            Be capable of training and performing all duties required of all food and beverage outlet employees.

·            Hold pre-meal meetings daily to monitor service and promote up selling.

·            Check staffing levels and adjust according to business demand.

·            Requisition linen as needed.

·            Ensure property is free of trays and trash.

·            Control payroll cost in food and beverage outlets.

·            Ensure overall guest satisfaction.

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