The Kitchen Supervisor, Full-Time

HOUSTONIAN CAMPUS LLC•Houston, TX

8d•Onsite

About The Position

The Kitchen Supervisor oversees the day-to-day operations of multiple dining and beverage outlets within the club, ensuring exceptional member and guest experiences. This leadership role includes supervising service teams, maintaining service standards, supporting outlet managers, and assisting with training, scheduling, and operational efficiencies. The ideal candidate is highly organized, service-driven, and experienced in upscale hospitality environments. This role is critical to maintaining the luxury standard and reputation of The Houstonian Hotel, Club & Spa while upholding the highest levels of discretion and professionalism.

Requirements

Must be 18 years or Older.
Evening, weekends and all Holidays availability is required.
Ability to make decisions in a fast paced environment.
Strong guest service and Human relations skills.
Minimum 3 years’ restaurant experience.
Minimum 2 years supervisory/management experience.
Working knowledge of InfoGenesis, Microsoft applications, Open Table, Excel and UltiPro (payroll).
Must be able to meet the following minimum physical requirements for at least an eight-hour shift: Physical Stamina: Sit for extended periods of time, see and read a computer screen and printed matter with or without vision aids, enter data into computer, operate standard office equipment, use a telephone, hear and understand at normal levels and on the telephone, speak so that others may understand at normal levels and on the telephone, stoop, reach overhead, grasp, push, pull, move or lift up to 25 lbs. on an occasional basis.
Hearing / Speech: Must be able to effectively engage in one-on-one communication with guests, members, and customers and use a 2-way radio to communicate clearly and accurately with co-workers.
Vision: Must be able to accurately read instructions, reports, and log sheets. Must be able to work with computers and PDAs in varying light conditions.
Literacy: Must be able to produce, read and understand reports, including security, incident and police reports. Must be able to analyze and process written information from a variety of sources and effectively communicate content of reports.
Chemicals/Agents: Must be able to work safely with chemicals according to SDS sheets and all applicable laws, codes and regulatory requirements.

Responsibilities

Organizing and conducting pre-shift and departmental meetings.
Scheduling and directing staff in their work assignments.
Creating forecast and revenue reports.
Maintaining profitability of the outlets to support overall hotel operation.
Ensuring excellent customer service.
Ensuring effective working relationships and clear communication are maintained with all colleagues and leaders in the Outlets and other departments.
Critically assessing procedures, policies, and methods of operation and implementing them.
Ensuring the financial success of the department by monitoring productivities, revenues and costs.
Proactively implementing appropriate procedures or programs as required.
Liaising with the kitchen to ensure that a common vision is shared.
Liaising with other Food and Beverage departments to ensure that all resources are being equally shared and that the entire division operates as a unified force.
Ensuring that all equipment, fixtures, and furniture of the department are kept in the best repair possible and are used in a safe and proper manner.
Developing and maintaining a safety culture within the department and ensuring departmental adherence to and awareness of Health and Safety standards.
Being familiar with all outlet menus and beverage lists.
Other duties as assigned.