What are the responsibilities and job description for the Banquets Culinary Supervisor position at Loews Hotels & Co?
A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.
Essential Functions And Responsibilities
Essential Functions And Responsibilities
- Reports directly to the Executive Sous Chef, Executive Chef
- Leads cooks when Chefs are not present
- Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures
- Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control
- Personally supervises kitchen activities to ensure quality production/delivery of product/service
- Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
- Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines
- Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations
- Communicates daily with Executive Chef or Executive Sous Chef
- Ensures security and proper use and control of operating supplies and equipment
- Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards
- Follows New Hire Training program in accordance with hotel policy
- Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Coaches, counsels, retrains employees as needed to ensure superior levels of performance
- Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel
- Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities
- Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance
- Other duties as assigned
- Promotes and applies teamwork skills at all times
- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
- Is polite, friendly, and helpful to guests, management and fellow employees
- Executes emergency procedures in accordance with Loews Hotels standards
- Complies with required safety regulations and procedures
- Maintains cleanliness and excellent condition of equipment and work area
- Complies with Loews Hotels standards, policies and rules
- Remains current with Loews Hotels information and changes
- Complies with Loews Hotels uniform and grooming guidelines
- Thorough knowledge of all matters related to the proper administration of a food service operations
- Two years supervisory experience in hotel, restaurant, or banquet kitchen operation, preferred
- Preferred - certification as ”Food Service Manager” or other, as required by State County or Local regulations
- Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria
- Effective management, leadership, organizational and communication skills
- Ability to work flexible schedule to include weekends and holidays