SUMMARY: Under general supervision, the Kitchen Supervisor will assist in the organization, management and administration of all operational aspects for the Food and Beverage Service area. This position is one of very high guest contact and position profile, as such, all established standards of excellence must be maintained at all times and every effort must be made to meet and/or exceed all guest expectations or requests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Duties include but are not limited to:

Organizes all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis.

Ensures all staff are meeting all established standards of service. Monitors and tests service skills of staff, retrains and reinforces all standards on food and quality and service details daily. Provides feedback and appraisals as necessary.

Monitors and maintains cleanliness of dining rooms and work areas; communicates issues of safety, cleanliness or malfunctions to appropriate departments; manages maintenance/safety issues to completion.

Plans and conducts meetings on a monthly basis to maintain open communication and ensure that staff are consistently trained and well-motivated. Attends interdepartmental meetings to promote excellent cross communication between departments.

Assists in the development of marketing initiatives, menu items, and other items to stimulate growth in sales and a variety of latest market developments.

Controls current budgeted and forecasted revenues, payroll, and product costs in coordination with the Director of Food & Beverage.

Understands and enforces all current Accounting and Human Resources policies. Reports any issues to the Director of Food & Beverage and/or Human Resources.

Performs other duties as required within the scope of responsibility.

MINIMUM QUALIFICATIONS

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience: High school diploma or GED equivalent required. Bachelor's Degree in Hotel Management/Restaurant Management preferred or equivalent experience; two (2) to three (3) years related experience and/or training; or equivalent combination of education and experience. Knowledge of food service operations and a variety of styles of services.

License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServSafe food safety certifications. A valid driver's license is preferred.

Supervisory Responsibilities: This position supervises all hourly employees in the food and beverage operation and is responsible for assisting in the administrative tasks related to.

Language Skills: Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guests and other employees of the organization. Some proficiency in Spanish is preferred.

Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance.

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.