Essential Functions:

1. Menu Development: Collaborate with senior management and other culinary staff to create innovative, seasonal, and appealing menus that pair/works with how the site operates. Ensure the variety and quality of food and beverage offerings meet customer expectations while ensuring budgetary and profitability expectations.

2. Food and Beverage Quality Control: Maintain high standards of food and beverage quality, presentation, and taste. Conduct regular tastings and inspections to ensure consistency.

3. Budget Management: Develop and manage budgets for the culinary and beverage departments. Monitor and control costs related to food and beverage inventory, labor, and other expenses.

4. Vendor Management: Negotiate in tandem with senior management contracts with suppliers and vendors. Source high-quality ingredients and beverages at competitive prices. Build and maintain strong relationships with suppliers.

5. Staff Supervision: Recruit, train, and manage culinary and beverage staff. Ensure that staff members are well-trained in safety, sanitation, and customer service standards.

6. Scheduling: Create and manage staff schedules to ensure proper coverage during peak business hours and special events. Optimize staffing levels to control labor costs.

7. Health and Safety Compliance: Ensure compliance with health and safety regulations. Implement and enforce hygiene and sanitation standards in the kitchen and beverage areas.

8. Customer Satisfaction: Monitor customer feedback and address any concerns or issues promptly. Strive to enhance the overall dining and beverage experience for guests.

9. Event Coordination: Oversee the planning and execution of special events, banquets, and catering services. Coordinate with event planners and ensure successful outcomes.

10. Inventory Management: Keep track of food and beverage inventory levels. Implement inventory control measures to minimize waste and optimize stock levels.

11. Marketing and Promotion: Work with the marketing team to develop promotions and marketing strategies to drive business. Stay updated on industry trends and competitor offerings.

Qualifications:

• Culinary Expertise: Strong culinary background with experience in menu planning and kitchen management.

• Beverage Knowledge: Understanding of alcoholic and non-alcoholic beverages, including cocktails, wines, and other specialty drinks.

• Leadership Skills: Ability to lead and manage a diverse team of culinary and beverage professionals.

• Communication Skills: Effective communication with staff, customers, and other departments within the establishment.

• Organizational Skills: Strong organizational and multitasking abilities to manage various aspects of the culinary and beverage operations.

• Problem-Solving: Ability to identify and address operational challenges promptly and effectively.

• Budgeting and Financial Acumen: Proficiency in budget development, cost control, and financial management.

• Customer Focus: Commitment to delivering outstanding customer service and satisfaction.

• Adaptability: Flexibility to adapt to changing culinary trends, customer preferences, and business needs.

• Education: Culinary or hospitality management degree and relevant industry certifications are often preferred.

Working Conditions:

• Exposure to stressful situations, such as meeting tight deadlines and managing venue operations and situations.

• Rapid and effective decision-making during unusual or emergency situations.

• Frequent sitting, standing and/or walking, which may be required for extended periods of time, and may involve climbing stairs and walking up inclines and on uneven terrain.

• On occasion, may be required to perform stressful and physical activity.

Note: This job description is a general outline of the responsibilities and qualifications typically associated with the position of Hospitality Supervisor. Duties may be added, modified, or reassigned as needed to accommodate changing business needs.

Job Types: Full-time, Part-time

Pay: $75,000.00 - $85,000.00 per year

Expected hours: 40 per week

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Fast casual restaurant

Shift:

• Evening shift

Weekly day range:

• Every weekend

Ability to Relocate:

• Paso Robles, CA 93446: Relocate before starting work (Required)

Work Location: In person