The Kitchen Supervisor is responsible for ensuring quality Food and Beverage service, while

maintaining adherence to budgeted payroll and overhead costs with a primary focus assigned food and beverage outlets. He/she is also responsible for continually working toward improving Food and Beverage sales revenues beyond budget. Focused customer service to ensure all guests are happy.

Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM or hourly associates, overtime does apply and is calculated accordingly.

Job Duties and Responsibilities

ReMaintain regular attendance in compliance with Avion Hospitality standards, as required by

• scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming for self and all staff, which include
• wearing the proper uniform and name tag when working.
• Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient
• hotel operations.
• Be familiar with the organization of Avion Hospitality and know the function of each department.
• Adhere to Health Department standards of food safety, items are labeled and dated and sanitation
• standards are followed.
• Work with Culinary managers in maintaining food and beverage costs, waste management, cost
• controls.
• Ensure uniform standards including nametags are adhered to.
• Maintain close communication with all employees, seeking input regarding food and beverage
• issues and acting as a motivating influence.
• Monitor and follow up on all servers' cash overages and shortages.
• Maintain service standards throughout the department by using such quality control instruments as Standard of the Week and coaching sessions.
• Immediately follow up on accidents, problems or guest complaints in the Food and Beverage
• Department.
• Be familiar with and able to react to emergency situations by knowing locations of fire and
• extinguishers and exits. Know 15 minute rule to contact management chain of command.
• Maintain proper consistent disciplinary actions for all Food and Beverage employees, time and
• attendance controls are in place.
• Understand and operate P.O.S. systems used in the hotel.
• Ensure employees are at all times, attentive, friendly, helpful and courteous to guests, employees
• and other managers.
• Assist in monthly food and beverage inventories and reconciliations.
• Ensure all side work duties are completed by servers. Opening and closing checklists are adhered
• to.
• Initiate and promote sales efforts for all service personnel.
• Attend weekly Food and Beverage meeting, daily pre-meal meetings, and other meetings as
• required by management.
• Perform any other duties as requested by management.

 Requirements

Education and Experience 

• At least 1 year of progressive experience in a hotel or a related field required. 
• High School diploma or equivalent required. College course work in related field helpful.
• Previous supervisory responsibility preferred. Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.