MUST HAVE SOME BANQUET (KITCHEN) EXPERIENCE

Coordinates and manages all aspects of food production of the restaurant and/or hotel and banquets. Assist the chef(s) with all daily duties.

Responsibilities of Gold Key|PHR Supervisors:

1. Understand the needs of the shift, deploy resources, and communicate the plan to the staff department so that products and services are delivered timely and to the department’s specifications.
2. Use the department’s Job Skill Handbooks to consistently coach and train Associates.
3. Use the approved tools and checklists to set daily expectations for each Associate and ensure completion of the assigned tasks.
4. Provide daily motivation and encouragement to motivate each Associate and create the environment and teamwork for excellent service. 
5. Monitor daily time and attendance including clock in and out to ensure daily labor budget is met.  Make adjustments as needed to respond to call offs or changes in forecasted business volume.   
6. Follow Service Recovery guidelines to ensure that guest concerns are resolved to complete satisfaction.  Understand and escalate guest concerns when necessary.
7. Champion Gold Key/PHR’s service culture, “The Keys to Making it Right” to proactively focus Associates on what matters most to lead in guest satisfaction for the brand, our market competitors and on social media.
8. Constant inspection of your assigned areas of responsibility to ensure alignment with standards, specifications, and inventories, which include cleanliness, environment/sense of place and guest experience; deploy corrective action or resources when necessary.
9. Proactively manage safety and security procedures to prevent accidents, ensure healthy environments for both Associates and Guests.  
10. Ensure individual compliance with all Gold Key|PHR, Brand and state or federal training requirements for your role to include new hire, certification and re-certification as needed.
11. Other duties as assigned.

1. Assist Chef in assigning, coordinating and supervising all phases of food production.
2. Maintain food quality in accordance with standard company recipes and procedures.
3. Direct, supervise and actively participate with the kitchen staff to ensure promptness, quality, and consistency.
4. Responsible for maintaining all equipment to its optimum working order.
5. Ensure that all associates follow safe work practices. Report unsafe conditions to their managers.
6. Maintain daily cleanliness and organization of all areas of the kitchen, including walk-ins, dish areas, and equipment storage areas (inside and outside).
7. Aid in cross-training and development all food production associates.
8. Constantly spot-check food and service to ensure that food served meets our portion and quality standards.
9. Check Daily Production Sheets to ensure that they are being used correctly.
10. Maintain and supervise good housekeeping practices in all food areas in accordance with company policy.
11. Responsible for insuring all kitchen employees are thoroughly trained on plate presentation, food quality, and consistency standards.
12. Accomplish daily assignment of duties in designated kitchen areas to the quality standards of the hotel/franchise.
13. Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained.
14. Interact with fellow associates in a courteous and professional manner.
15. Possess full knowledge of all matters relating to proper cooling and storage techniques.
16. Provide guest services in a highly professional manner exceeding guest expectations at all times.
17. Report unsafe work conditions/practices and safety/security violations in accordance with company policy.
18. Perform routine maintenance and cleaning online equipment to include but not limited to fixtures in assigned areas in accordance with Department Sop’s and work practices.
19. Inspect and evaluate physical condition of equipment daily for cleanliness and proper operation and report repairs needed.
20. Manage time and station productivity according to the volume of business.
21. Effectively set-up and produce a quality product from all stations in a manner adhering to health department and company standards.
22. Complete special projects with appropriate training as assigned by the Chef.
23. Perform or assist other duties as assigned or requested helping to maintain and foster positive associate morale and a team-oriented atmosphere.
24. Daily duties will include, but not be limited to station set up, working the station, cleaning the station, and checking out with closing Front of the House Manager.  Stations may include broiler, grill and/or sauté.
25. Supervise the kitchen staff and oversee food production on the front line by checking all items against the recipes.
26. Verify that all items are served and presented in a quality manner to ensure guest satisfaction.
27. Monitor the line set up prior to all meal functions to ensure maximum efficiency.
28. Delivers customer expectations by Executing operating and service recovery procedures, processes, and policies.