What are the responsibilities and job description for the Culinary Supervisor position at Loews Hotels?
Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor / outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more.
Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences.
Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels & Co portfolio.
This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner. Assist Management with staffing, training, and scheduling of employees.
Job Specifics
- 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 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
General
Qualifications
Required :
Preferred :
Education :
Experience :
