Restaurant Supervisor

Join Spire Hospitality in helping create unforgettable guest experiences.

We’re redefining hospitality with a focus on People,Passion, and Purpose. Join Us.

At SPIRE, we recognize that creating memorable guest experiences and delivering best-in-class performance for our investment partners begins with the team we have in place.

We know that every member of our team is vital to our ongoing success and has played an important role in achieving the industry-leading results we are known for today. Because we wholeheartedly believe that as a collaborative, focused, productive, and diverse team we go further, we always put people first.

When you join SPIRE, we ensure that you receive the support, tools, and opportunities you need to grow as an individual, and to excel in your hospitality career.

Job Overview: Assist the Executive Chef & Banquets Manager in the supervision of all food and beverage operations in order to ensure that the highest quality standards are met for food, service, cleanliness, and marketing of all food & beverage operations.

Responsibilities and Duties:
Train, supervise and work with all culinary staff in order to ensure proper food preparation and presentation according to hotel standards in order to ensure a high-quality product.
• Provide supervision of Stewarding, Cooks, Cafeteria Attendants and Utility Personnel.
• Assigns, in detail, specific duties to all employees regarding efficient operation of kitchen.
• Select, train and supervise kitchen staff in the proper preparation of menu items.
• Inspection of food preparation to ensure optimal product is provided.
• Perform audit of Banquet and Kitchen inventory and place orders as necessary. This may include price research.
• Assist with preparation of food labels & signage utilizing proper grammar, spelling and visual appeal.
• Organizing EO Boards in both the Kitchen & Banquets, while ensuring all information is clearly communicated between departments.
• Assist with the preparation of Banquet Checks to be provided to clientele.
• Perform silverware & china audits to ensure proper par levels are on hand and managed.
• Schedule culinary staff to ensure proper coverage is maintained while keeping payroll costs in line.
• Ensure proper receipt, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
• Adhere to control procedures for cost and quality.
• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair to Chef or Engineering, for service.
• Performs other duties as requested, such as VIP parties and staff meetings.
• Hire, train, supervise and schedule Food and Beverage staff in accordance with business needs, productivity and service standards.

• Assist in developing menus and Food and Beverage marketing strategies.
• Implement new menus and promotions, such as holiday and special event promotions.
• Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure maximizing of profits.
• Observe food and beverage outlet operations and take needed action to ensure standards of product presentation and service are being maintained. Taste test food and beverage products for consistency.
• Respond to guest inquires and coordinate special arrangements and requests in Food and Beverage outlets.
• Other duties as assigned by the General Manager or corporate office.

Related Functions:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
• Perform line employees job functions as needed under high volume and emergency situations.
• Knowledge of food and beverage industry, current market trends and federal, state and local laws pertaining to the hospitality industry, i.e., OSHA, Local Liquor Commission, Department of Health and Sanitation regulation.
• Ability to access, understand and accurately input information using a moderately complex computer system.
• Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, empathy and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Ability to move throughout the hotel property and continuously perform essential job functions.
• Ability to read, listen and communicate effectively in English, both verbally and in writing.
• Thorough knowledge of food products, standard recipes and proper preparations.
• Ability to read, write and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, push, pull, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous basis.

Qualifications:
• Culinary, sales and service background required. College degree in related field preferred.
• Ability to obtain any government required licenses or certificates.
• Extensive experience in restaurant, bar, banquet, stewarding, kitchen, sales, catering and management required. Minimum two years supervisory experience in hotel industry preferred.
• Additional language ability preferred.

Benefits:

We offer a comprehensive full-time benefits package consisting of medical, dental, vision, pet discount program, identity theft protection, pre-paid legal support, flexible spending accounts, matched 401K, life, critical accident or illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more!