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Kitchen Supervisor - Honeybelle

Posted November 18, 2022

PGA National Resort
Palm Beach Gardens, FL
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About This Job

Summary: The Kitchen Supervisor manages staff and day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction. The Kitchen Supervisor manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations.

The Kitchen Supervisor for Honeybelle at PGA National Resort responsibilities:

  • Manage kitchen services in compliance with policies, procedures, standards and regulations.
  • Manage staff schedules to ensure adequate coverage while managing the department budget.
  • Train and motivate associates to have positive and effective guest relations skills.
  • Ensure staff compliance with all guest service basics such as uniforms, name tags and proper guest greeting.
  • Ensure timely response to guest needs.
  • Resolve guest complaints as appropriate to maintain guest satisfaction.
  • Regularly review service scores to identify areas needing improvement and implement appropriate changes.
  • Be knowledgeable on hotel facilities, services and the city to assist guests as appropriate.
  • Contribute to and recommend budget, capital expenditures, inventory controls, asset protection, sales and business plans, and short/long term planning.
  • Manage within approved plans and objectives.
  • In conjunction with Sales, sell and upsell hotel services to meet/exceed sales and financial objectives.
  • Manage food menus, preparation, presentation and cost.
  • Review and monitor internal control procedures.
  • Report, investigate and resolve violations to policies, procedures and regulations.
  • Review vendors, products and bills to ensure procurement of top quality products at minimum prices.
  • Manage and promote an accident prevention program to minimize liabilities and related expenses.
  • Manage staff compliance with appropriate sanitary, safety, security and emergency policies, procedures, standards and regulations.
  • Ensure staff is proficient in and compliant with sanitary, safety, security and emergency procedures.
  • Notify senior management of any potential liability and propose proper course of action to prevent the hotel from incurring any such liability.
  • Effectively and efficiently manage the staff, day-to-day operations and services.
  • Keep abreast of brand standards and the competition's products and strengths to continually improve revenues and profit margins while maintaining quality.
  • Use business/management knowledge, applications in the industry, and experiences to provide leadership, both internally and externally, to assist senior management in positioning the hotel as a market leader.
  •  Be a coach with a positive attitude on a daily basis.
  • Implement, manage and comply with Company policies, practices and programs.
  • Ensure compliance with standards and local, state and national regulations. Ensure optimal levels of quality service and hospitality are provided to guests.
  • Maintain effective and useful business relationships with preferred vendors, as appropriate.
  • Compile and analyze various corporate reports and property reports to provide management with accurate information and to comply with corporate policies and procedures as well as government laws and regulations.
  • Complete all required and requested reporting in a timely and accurate manner.
  • Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.
  • As requested, assist with the preparation of the annual hotel budget and forecasts.

Education and Experience:

High school education plus schooling in culinary arts, hotel and restaurant management or related major. Three or more years of related experience. Familiarity with hospitality industry practices preferred.

Skills and Abilities: Possess knowledge of culinary arts, food & beverage service, hospitality, business and basic accounting principles and practices. Possess organizational skills that result in accurate, timely and thorough work. Ability to effectively and efficiently manage daily operations and resolve operational problems. Ability to appropriately interview, hire, schedule, motivate, train, monitor and address staff performance.

Language Skills: Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public.

Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Other Skills and Abilities: Menu planning and execution of menus and costing. Strong knowledge in sauces, butchering and soups. Purchasing of food in high volume. 

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit, stand and use hands to finger, handle or feel objects, tools or controls. The employee is frequently required to talk and/or to hear.

Must have the ability to lift 50 pounds chest high, able to twist left to right, and have good hand-eye contact. Must be able to stand 7 ½ hours at one time, and work 4 hours overtime if necessary.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

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About this Employer

PGA National Resort

400 Avenue of the Champions
Palm Beach Gardens, FL 33418

(561) 627-2000

354 Room Resort

www.pgaresort.com

PGA National Resort

Here, luxury is always the standard, and golf is never considered just a game. Together, the two create an enviable lifestyle in a setting that embraces the best Florida has to offer. Anchored by six championship golf courses, we boast a world-class destination wellness facility, state-of-the-art sports and racquet club, and exclusive membership club — all at the heart of a luxurious resort community. Stay, play, live. PGA National Resort.