Kitchen Supervisor

Salamander Palm Beach Employer LLC•Palm Beach Gardens, FL

10h•Onsite

About The Position

The Kitchen Supervisor manages staff and day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction. The Kitchen Supervisor manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations.

Requirements

High school education plus schooling in culinary arts, hotel and restaurant management or related major.
Three or more years of related experience.
Excellent verbal communication skills.
Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times.
Ability to manage multiple tasks effectively.
Ability to read all menus and promotions.
Ability to apply common sense understanding to carry out detailed written or oral instructions.
Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place.
The job will entail constant communication at all times to communicate where you are and to communicate the task at hand.
The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items.
You will be required to walk often at a safe pace.
The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl.
The employee must regularly lift and/or move up to 50 pounds.
Must be able to withstand high temperatures behind the line.

Nice To Haves

Familiarity with hospitality industry practices preferred.

Responsibilities

Manage kitchen services in compliance with policies, procedures, standards and regulations.
Manage staff schedules to ensure adequate coverage while managing the department budget.
Train and motivate associates to have positive and effective guest relations skills.
Ensure staff compliance with all guest service basics such as uniforms, name tags and proper guest greeting.
Ensure timely response to guest needs.
Resolve guest complaints as appropriate to maintain guest satisfaction.
Regularly review service scores to identify areas needing improvement and implement appropriate changes.
Be knowledgeable on hotel facilities, services and the city to assist guests as appropriate.
Contribute to and recommend budget, capital expenditures, inventory controls, asset protection, sales and business plans, and short/long term planning.
Manage within approved plans and objectives.
In conjunction with Sales, sell and upsell hotel services to meet/exceed sales and financial objectives.
Manage food menus, preparation, presentation and cost.
Review and monitor internal control procedures.
Report, investigate and resolve violations to policies, procedures and regulations.
Review vendors, products and bills to ensure procurement of top quality products at minimum prices.
Manage and promote an accident prevention program to minimize liabilities and related expenses.
Manage staff compliance with appropriate sanitary, safety, security and emergency policies, procedures, standards and regulations.
Ensure staff is proficient in and compliant with sanitary, safety, security and emergency procedures.
Notify senior management of any potential liability and propose proper course of action to prevent the hotel from incurring any such liability.
Effectively and efficiently manage the staff, day-to-day operations and services.
Keep abreast of brand standards and the competition's products and strengths to continually improve revenues and profit margins while maintaining quality.
Use business/management knowledge, applications in the industry, and experiences to provide leadership, both internally and externally, to assist senior management in positioning the hotel as a market leader.
Be a coach with a positive attitude on a daily basis.
Implement, manage and comply with Company policies, practices and programs.
Ensure compliance with standards and local, state and national regulations. Ensure optimal levels of quality service and hospitality are provided to guests.
Maintain effective and useful business relationships with preferred vendors, as appropriate.
Compile and analyze various corporate reports and property reports to provide management with accurate information and to comply with corporate policies and procedures as well as government laws and regulations.
Complete all required and requested reporting in a timely and accurate manner.
Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.
As requested, assist with the preparation of the annual hotel budget and forecasts.
Must be able to work a flexible schedule including day/night shifts, weekends and holidays