Food and Beverage Supervisor

Summary:

·         To assist the restaurant in overseeing kitchen operation.

Essential Duties and Responsibilities:

·         To assist the Food & Beverage Manager in the hiring and training of new employees

·         To interface with the kitchen management on quality and production issues

·         To delegate duties to kitchen staff as needed during his/her shift

·         To ensure that all sanitation standards are enforced during his/her shift

·         To ensure that all kitchen staff perform all assigned side work during his/her shift

·         To document all incidents, injuries and disciplinary actions that may occur during the shift on the appropriate forms

·         To assist management in seeking out ways to improve sales and profits

·         To work as a team player with other departments to ensure guest satisfaction

·         To check staffing schedules daily and weekly to ensure that all shifts are adequately covered

·         To read the daily manager log before each shift and to document in the log any incidents and observations as it relates to the shift

·         To perform daily inspections of staff to maintain uniform standards

·         To plan, develop and execute pre-shift meetings on each shift, making certain any policy or procedural changes are communicated

·         To ensure that all opening, on-going and closing side work duties have been assigned and executed by the staff

·         To ensure proper food inventory and stock rotation

·         The assist line and buffet cook in preparing for their shift

·         To consistently check buffet temperatures throughout the shift

·         To assist in creating and maintaining recipes and to ensure that all recipes are being used correctly

·         To monitor food quality and consistency

·         To attend all meetings and/or training sessions. All meetings and training sessions are considered mandatory

·         To perform other duties as assigned

Physical Requirements:

To perform the essential duties of this job the team member may have to physically perform the following functions in an eight hour day for the amount of time indicated.

Task

Occasionally

(1% - 33%)

Frequently

(34% - 66%)

Constantly

(67% - 100%)

Standing

X

Walking

X

Sitting

X

Change of Position

X

Reaching (extended hands/arm)

X

Reach across Midline

X

Handling (hold, grasp, seize, turn)

X

Fingering (pinch/pick)

X

Feeling (perceive attributes of objects)

X

Crouching/Squatting (bend legs/spine)

X

Crawling

X

Stooping (bend at waist)

X

Machine Control Operation

Arm/Hand

X

Simple Grasp (grasp lightly)

X

Weight

Lifting/Lowering

X  20 - 50 lbs.

Carrying

X  20 - 50 lbs.

Pushing/Pulling (force exerted)

X  20 - 50 lbs..

Medium Work – Exerting up to 20 - 50 pounds of force occasionally, and/or up to 10 - 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly.

General Qualifications:

·         Ability to work with and direct 4 – 6 kitchen staff members

·         Practice good hygiene at all times

·         Ability to work at a fast pace in a confined area

·         Ability to follow cooking directions and ensure proper temperature of food before being served.

Education and/or Experience:

·         GED or High School Diploma required

·         2 to 3 year previous cook experience required.

·         1 to 2 years previous kitchen supervisor experience required.