Food and Beverage Supervisor

Hilton Garden Inn Grand Prairie at EpicCentral
Grand Prairie, TX

Description

To oversee every function of the kitchen as in the following: to oversee the functions of the kitchen and bar; purchasing, presentation, and quality of food; hiring, training, and development of associates; financial status and pleasing guests by producing the best food and service.

RESPONSIBILITIES:

• Completely direct the operational efforts and strategies of all kitchen outlets.
• Supervises the entire kitchen staff. Also, restaurant, lounge, banquet, and utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen and restaurant associates.
• Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including proper seasoning, food production techniques, plate presentation, display work, cleaning and sanitation and all other areas that associates need to learn and grow in their position.
• Assist in the following: Writing schedules, evaluating Associates, and direction of all personnel.
• Keeps open verbal and written communication between the management and associates.
• Writes and presents disciplinary action as needed.
• Provides associates with the tools and equipment they need to do their jobs.
• Takes immediate action on problems that are encountered in the kitchen or restaurant.
• Participates in weekly staff meetings, weekly BEO meetings with sales, weekly food and beverage meetings, monthly kitchen inventory.
• Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner.
• Ensures all banquets are staffed with a host, set up, refreshed, flipped, and serviced in a timely manner. Cold food delivered 30 minutes prior, hot food delivered 15 minutes prior.
• Ensures banquet checks are signed daily and handed off to the Front Desk to post revenue.
• Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation.
• Knowledgeable and practices food and liquor federal, state, and local laws and regulations.
• Manages approved budget and operates both established guidelines in regard to costs, expenses, sales, and profit for food and beverage departments. Develops, institutes, and maintains control and procedure to ensure sameness.
• Maintains all use records, daily rotation menus, daily checklists, recipe cards, etc., at all times.
• Prepares recipe cards and picture presentation of all menu items.
• Ensures payroll hours are submitted to the Accounting Department on a timely basis.
• Consistently is aware of all areas, including front line, banquet productions and plating. Never neglects one area for another.
• Assures that sufficient supplies of necessary service equipment are available and maintained at all times.
• Ensures proper staffing of entire kitchen for adequate coverage without man-hours being wasted. Physically tastes each prepared food item; soup, sandwich, salad dressing, vegetables, etc., to assure maximum quality, consistency, and ensures proper seasoning. This must be done for all meal periods.
• Ensures that adequate preparation is done for all meal periods, avoiding waste through preparation.
• Ensures that approved recipes are followed at all times without deviation.
• Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.

  Communicates any problem areas with recommended alternatives to the breakfast attendants, bartenders, banquet staff, Guest Service Manager for discussion and possible solution.

• Ensures Lounge Bartenders are completing checklists each night and communication any updates and changes to them directly.
• Ensures sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen proper, and equipment.
• Ensures that prescribed cleaning schedules are followed and maintained at all times.
• Assists in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses. This includes following all budget procedures.
• Understands budget applications and conforms to the budget requirements.
• React to problem areas where budget discrepancies exist.
• Promotes a positive employee relation’s climate by following and adhering to Human Resource policies and procedures; timely reviews, recruitment as needed, disciplinary action and terminations.
• Reduces labor costs when is effective by reducing scheduled hours and overtime without affecting customer satisfaction.
• Makes decisions on any and all problems, which may arise in the Kitchen in a calm manner by keeping staff focused on the job at hand.
• Evaluates staff performance on a 90 day, and annual basis.
• Ensures payroll hours are submitted to the Accounting/HR Department in a timely manner.
• Conducts his/herself to reflect the high standards of professionalism within the Concord Hospitality organization.
• Provides for a safe work environment by following all safety and security procedures and rules.
• Memorize food recipes and food preparation instructions.
• Handle and operate dangerous kitchen equipment.

Equal Opportunity Employer

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