Food Service Supervisor

Revive Ministries, Inc•Nicholasville, KY

11d

About The Position

The Food Service Supervisor is responsible for maintaining all operations related to food and beverages of the organization, directing staff kitchen and overseeing the food services to clients at Revive properties. The Food Service Supervisor ensures all matters, and responsibilities related to food services at all Revive Ministries facilities, are completed in a consistent and appropriate manner. These responsibilities are based on standards, which entail daily and weekly cleaning schedules for food department areas, menu development, inventory of supplies as well as determining and scheduling kitchen staff needed to fulfill food services for Revive Ministries Inc.

Requirements

Verified food management experience or relevant degree in field.
Minimum of three to five years of progressive experience and responsibility in a Kitchen Manager field, two of which were holding a supervisory position directing a multifunctional kitchen staff.
Must have organizational and communication skills, both written and verbal.
Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
Proven customer service experience as a manager
Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform clients and kitchen staff
Familiarity with food vendor ordering software in accordance with industry norms
Strong leadership, motivational and people skills
Acute financial management skills

Nice To Haves

Associates or BS degree in Business Administration; hospitality management or culinary schooling is a plus

Responsibilities

Oversees the coordination of food services provided at all current and future facilities in accordance with company policy and health department regulations.
Maintains food services within designated budget for food and beverage department
Coordinate daily food service operations.
Deliver superior service and maximize client satisfaction
Respond efficiently and accurately to client complaints
Regularly review product quality and research new vendors
Organize and supervise Kitchen staff.
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage kitchen’s good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Create detailed reports on weekly, monthly and annual expenses
Maintain and manage inventory for food and cleaning supplies.
Train new and current employees on proper food service practices.
Implement policies and protocols that will maintain future food service operations.
Organize all food services for holidays.
All other duties as assigned.