Cafe BOH Supervisor

Description

Position: Margaritaville Restaurant Back-of-House Supervisor

Job Summary:

Supervises all aspects of the back-of-house operations of the kitchen, including inventory, proper preparation and execution of food, training, profit, and loss. Responsible for the daily opening and/or closing operation of this venue (i.e. merchandise, bar, food). Ensures a strong focus on guest service, cost controls, team members, and venue operation. Lead and hold Team Members accountable to attain profit objectives while consistently maintaining the highest standards of great tasting, high-quality food, beverage, service, cleanliness, and sanitation. Responsible for the preparation and maintenance of high scores on all health-related inspections. Responsible for the cleanliness of the kitchen. Must be able to run room service and/or banquets from the assigned venue(s). The BOH Supervisor of the Margaritaville Café supervises all aspects of assigned venue(s) in alignment with the vision and direction of the company, brand requirements, and local, state, and national regulations. Works with the front-of-house supervisors and team to accomplish daily duties. The position will report directly to the Kitchen Manager. May help with interviewing and scheduling when needed. Will help with training new hires. Responsible for knowing brand recipes and opening/closing procedures.

Job Duties: Daily Operations

• Support the Kitchen Manager by overseeing daily kitchen operations and ensuring smooth workflow and instructions are being followed.
• Ensure the team is informed of events and/or daily occupancy and what to expect for the day by communicating during daily pre-shift meetings.
• Ensure equipment is safe, clean, functional, and ready for use.
• Complete inventory; communicate order needs, account for received food items once they arrive, put up the order once they arrive promptly to ensure food is stored at the proper temperature.
• Ensure the kitchen is appropriately staffed for the volume expected by forecasting with the hotel occupancy.
• Work closely with the front-of-house team to ensure a smooth experience for our guests.
• Train new team members on company procedures.
• Ensure excellent relations with both guests and team members.
• Ensure all productivity and quality standards are maintained.
• Responsible for the success of your assigned outlet's budget.
• Manages within approved budget and plans, to obtain the company’s objectives
• Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and team members.
• Unites Team Members in a common commitment to achieve and exceed these goals.
• Works closely with management throughout the Company
• Lead by example
• Other duties may be required or assigned

Qualities of Candidates

• Has a passion for the food and beverage industry
• Has a positive, upbeat, kind attitude
• Has proven leadership skills
• Thrives in a fast-paced, high-volume environment.
• Is adaptable and eager to learn.
• Demonstrates knowledge of proper food handling, temperatures, presentation, flavor, techniques, and storage.
• Looks for ways to improve and promote quality; Applies positive feedback to improve performance; Monitors own work to ensure quality.
• Meets productivity standards; Completes work in timely manner; striving to increase productivity.
• Able to manage competing demands, frequent changes, delays or unexpected events.
• Holds punctuality in the highest regard; coming to work consistently and on time.
• Follows instructions, responds to management direction and is able to take responsibility for their own actions.
• Strong customer service background.
• Ability to use calming interpersonal skills to solve conflict as necessary.
• Uses oral communication to listen and get clarification and responds to all requests in the best tone.
• Exercises clear and informative written communications; edits for spelling and grammar.
• Ability to build and facilitate a positive team spirit.
• Prioritizes and plans work activities; Uses time efficiently.
• Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions.

This job description provides a framework for the job; other duties may be assigned as necessary.

Team Members must be able to relate to other people beyond giving and receiving instructions: (a) can get along with co-workers and (b) respond appropriately to criticism/coaching/counseling from a supervisor.

Qualifications

Qualifications:

• High school diploma or GED.
• Associate’s degree or equivalent preferred.
• Two years experience in a high volume kitchen in a supervisory capacity required.
• Excellent reading, writing, mathematical and communication skills.
• Ability to interact professionally with others.
• Ability to multitask in a fast-paced environment.
• Ability to lead a team.
• Excellent judgment and decision-making abilities.
• Valid Food Handler permit.

Physical Requirements:

• Continuously stand for a long period, twist, reach, grasp, push, pull, lift.
• Maintain equilibrium to prevent failing while walking, standing or crouching.
• Must be able to climb ascending and descending ladders, stairs and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of forces occasionally, and/or up to 30 pounds of force frequently.
• Hear sounds at normal speaking levels.
• Specific vision abilities include close, distance, color, peripheral, depth, perception, and the ability to adjust focus.
• The duties of this position are primarily performed in a climate-controlled environment with frequent exposure to smoke or loud noise, and heat.
• Must be able to work effectively in a stressful environment, communicate well with others, effectively deal with guests, and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions
• Must be able to convey information and ideas clearly.
• Occasional travel for training purposes or other business needs.

Management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Salary : $40,000