Supervises the daily kitchen utility operations and staff. Responsible for dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.
Managing Day-to-Day Operations
Orders necessary supplies and verifies workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
Schedules events, programs, and activities, as well as the work of others.
Monitors the inflow of ordered materials and the maintenance of current materials.
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
Supervises dishroom shift operations.
Performs all duties of utility employees as necessary.
Maintains all equipment, china, glass and silver and verifies adequate cleaning of each.
Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
Operates and maintains all department equipment and reports malfunctions.
Trains staff in proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
Conducts china, glass and silver inventories.
Purchases appropriate supplies and manage inventories according to budget.
Interacts with vendors and Health Department representatives as required.
Verifies employees maintain required food handling and sanitation certifications.
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Participates in the scheduling of employees to business demands and for tracks employee time and attendance.
Assists in payroll administration.
Verifies compliance with all Food & Beverage policies, standards and procedures.
Inspect supplies, equipment, and work areas in order to verify efficient service and conformance to standards.
Maintains inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.