Food and Beverage Supervisor

General Hotels Corporation•Indianapolis, IN

10d

About The Position

General Hotels Corporation is seeking a Food and Beverage Supervisor for our Crowne Plaza Indianapolis Airport hotel! The Food and Beverage Supervisor is responsible for managing day-to-day operations of all the kitchen staff, delivering excellent guest experience while training staff and working within budgeted guidelines. DUTIES AND RESPONSIBILITIES As a Food and Beverage Supervisor you will be responsible for performing the following tasks to the highest standards: Achieve compliance in food preparation, presentation, and quality. Execute corporate menu standards consistently, according to recipe established. Supervise the day-to-day activities and assignments of the culinary staff, communicate goals, and assign/schedule work and review menus. Ensure the regular inventory of food and kitchen supplies and order items as necessary to maintain adequate inventory levels. Maintain procedures to ensure the security, cleanliness, and proper storage of products, supplies, and equipment. Implement organization to minimize waste and control costs to meet expected profitability. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked.

Requirements

Passion for customer service and the hospitality industry
A minimum of three (3) years of kitchen management experience.
Ability to comply with all health department standards, including certifications.
Ability to work under pressure.
Strong communication and listening skills, excellent speaking, reading and writing skills.
Attention to detail, efficiency, consistency, and organization are a must.
Must be able to multi-task.
Reliability, flexibility, and ability to work nights, and weekends on a full-time basis.
Willingness to develop team members and self.

Nice To Haves

Hotel experience preferred but not required.

Responsibilities

Achieve compliance in food preparation, presentation, and quality.
Execute corporate menu standards consistently, according to recipe established.
Supervise the day-to-day activities and assignments of the culinary staff, communicate goals, and assign/schedule work and review menus.
Ensure the regular inventory of food and kitchen supplies and order items as necessary to maintain adequate inventory levels.
Maintain procedures to ensure the security, cleanliness, and proper storage of products, supplies, and equipment.
Implement organization to minimize waste and control costs to meet expected profitability.
Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked.