Lead Culinary F&B Supervisor

SUMMARY
The lead culinary and Food & Beverage Supervisor oversees smooth operation of food service, including staffing, set-up and break down ensuring excellent guest service.
RESPONSIBILITIES
 Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging/brand basics. Understand the Hotel Improvement Plan.
 Supervise staff including food preparation and overseeing the culinary operation.
 Assign specific duties to staff for efficient operation of F&B operations.
 Ensure that all associates have proper supplies, equipment and uniform.
 Order and complete inventory and payroll as directed.
 Project par levels and determine freezer pull and line set up.
 Complete schedule. Ensure all associates are following their schedules and taking breaks.
 Assist in training new associates and cross-training existing associates according to Certification Program. Ensure that all restaurant staff members complete certification requirements.
 Assist in interviewing and hiring new associates for the department.
 Resolve routine associate issues as needed and bring issues to the attention of the General Manager as necessary. Make recommendations to the manager with regard to progressive discipline.
 Follow proper use of approved chemicals and accurately label chemical containers. Always use goggles and gloves when handling chemicals. Complete Chemical Training and Bloodborne Pathogen Training.
 Have a thorough knowledge of emergency procedures. Know location and use of fire extinguishers. Use wet floor signs as required.
 Train associates on safety standards and enforce those standards on a consistent basis.
 Identify associates engaging in unsafe behaviors and retrain them appropriately. Complete accident investigation and take steps to prevent future accidents. Follow up with injured
 Promote teamwork and associate morale. Treat people with respect.
 Utilize sequence of service and proper hotel specific scripting.
 Demonstrate suggestive and up-selling technique when interacting with the guest.
 Count rotating bank at the beginning and end of shifts and report all cash over/shorts to the manager.
 Comply with all hotel and department accounting procedures. Make cash drops in accordance with proper cash handling procedures.
 Recognize associate successes via the White Lodging Recognition Program.
 Ensure that all outlets open on time and in an orderly fashion.
 Always answer the telephone in three rings with a smile and answer questions accordingly or transfer as needed.
 Ensure food preparation and display food is eye appealing and replenished as needed.
 Review meeting room reservations and ensure food is ordered. Ensure proper set-up and server