What are the responsibilities and job description for the 604 Holding Crew Supervisor position at 604 Hospitality Group?
604 Holding Crew Supervisor
SUMMARY OF FUNCTIONS
SUMMARY OF FUNCTIONS
A Crew Supervisor manages the daily operations of the 604 Commissary crew. The Crew Supervisor is responsible for overseeing production Cooks in their day-to-day operations, taking an ongoing inventory of ingredients to ensure nothing is running low, cutting vegetables, and preparing side dishes, sauces, dressings, and other items for special events, regular dining hours, fulfilling commissary orders, and as needed by 604 locations for transport. The Crew Supervisor will report directly to the Chef de Cuisine and work closely with the Director of Kitchen Operations and Kitchen Managers, primarily working and reporting to the 604 Ale House Kitchen.
Additionally, a Crew Supervisor will be held accountable for proper opening and closing procedures as mandated by management to ensure that the establishment meets 604 quality and food safety standards. They are also responsible for product ordering, cash management, weekly inventory, and daily commissary reports.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Manage a team of staff, including labor management and training.
- Maintain order and discipline in the kitchen during working hours as a supervisor, thoroughly observing and reporting feedback to the CDC.
- Execute opening and closing duties to ensure they are completed correctly and maintain cleanliness and maintenance 100% of the time.
- Providing excellent customer service to guests and exceptional leadership to crew members and production cooks.
- Gain a working knowledge of sales goals, cost of goods sold, labor allotments, budget variance, inventory counts, and all other reporting data as assigned.
- Enforce and monitor all health, safety, and sanitation standards in accordance with company policy.
- Work closely to be responsive to all management team members to provide seamless execution of operational service.
- Perform all Commissary staff duties as a prep cook, line cook, dishwasher, and crew member as needed. As a supervisor, enforce these rules among staff.
- Knowledge of all menu items offered regarding the preparation method, ingredients, portion size
- Determines par levels for daily needs and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused products.
- Order food and beverage products according to par levels and allotment budget.
- Ability to train and assist in onboarding new employees in the restaurant's service style and standard operating procedures, including safety and sanitation expectations.
- Ensure Crew Members and Prep Cooks are current on food and alcohol serving certifications through direct or off-site certified training.
- Assign staff daily and running side work to ensure the kitchen runs efficiently.
- Oversee staff and kitchen cleanliness and quickly correct and report any health hazards and code violations.
- Check food storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
- Arrange to provide staff coverage in case of employee absence and adjust staffing to meet business demands.
- Communicate and support the events team regarding scheduled events and any kitchen operational updates or concerns.
- Schedule and ensure staff report to work as scheduled while following human resource attendance procedures.
- Good mathematical skills and basic computer knowledge.
- Responsible for proper cash handling, including closing reports based on company procedures.
- Attend management training/meetings, including leadership and HR management training.
- All other duties as assigned.
QUALIFICATIONS AND EXPERIENCE
- 1 years of restaurant management experience.
- Positive attendance and work performance record.
- Extensive food and beverage knowledge.
- Strong leadership, motivational, people, verbal, written, and communication skills
- Customer service experience as a Manager
- Excellent decision-making, communication skills, and strong time management skills
- Experience using POS systems and cash handling.
- Passion for the food and restaurant industry
- Familiar with restaurant and workplace safety policies and procedures.
- Strong computer skills, including G-Suite (i.e. Docs, Sheets, Slides, etc.).
- Ability to influence others and interact with all levels of the organization.
- Organized and detail-oriented approach, including strong analytical and tactical execution.
- Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
- Ability to work extended hours, including weekends and/or holidays.
OTHER REQUIREMENTS
- Must lift and/or carry up to 50 lbs. occasionally.
- Outstanding oral and written communication skills.
- High energy, upbeat personality with a sense of urgency..
- Strong organizational skills, can-do, and positive attitude with the ability to prioritize, multi-task, meet deadlines, and resolve issues effectively in a changing work environment.
- Must be able to stand and exert well-paced mobility for a scheduled shift.
- Must be able to stand and walk for extended periods.
- Must have the ability to lift, stoop, and bend.
- Must be reliable and punctual
- Must be efficient and accurate with money and figures, including cash management.
- Must be able to pass food safety training.
- Must be able to work flexible hours, including evenings, weekends, and/or holidays.
- Commissary driver duties process, load, transport, delivery, and retrieve containers, cambros, and hotel pans
- Banquets, functions, and special events as needed
Salary : $22
