Lead Culinary F&B Supervisor (White Lodging)

White Lodging - Denver, CO 80202
White Lodging - Denver, CO 80202
White Lodging - Denver, CO 80202
Job Description

The lead culinary and Food & Beverage Supervisor oversees smooth operation of food service, including staffing, set-up and break down ensuring excellent guest service.
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

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