Hands-On Kitchen & F&B Supervisor

Embassy Suites by Hilton; Springfield (VA); Sur place; USD 52 000 - 65 000; Plein temps

Avantages offerts par ce poste

Healthcare including Medical Insurance

Dental Insurance

Vision Insurance

401(k) Retirement plan

Employee discounts within hotel brand

Paid Sick Time

Paid Vacation Time

Résumé du poste

Island Hospitality in the United States seeks a Kitchen and Food & Beverage Supervisor to jointly oversee kitchen, restaurant, bar, and banquet operations. This hands-on role requires actively preparing and cooking while supervising staff to ensure top-quality service and profitability.

As Director of F&B support, you will manage scheduling, inventory, cost controls, and guest satisfaction, with flexibility to adapt to business demands across multiple dining functions.

Qualifications

• Oversee daily kitchen, restaurant, bar, banquet, and other food and beverage operations to ensure efficient service, quality, and profitability.
• Actively participate in food preparation and cooking for meals and events as required by business demands.
• Supervise and support kitchen and F&B team members to maintain productivity and guest satisfaction.

Responsabilités

• Coordinate front-of-house and back-of-house operations to ensure smooth communication between kitchen staff, servers, bartenders, and banquet personnel.
• Assist in forecasting food and beverage revenue, expenses, staffing needs, and operational requirements.
• Monitor food costs, labor, portion control, inventory usage, and waste to identify cost savings opportunities.

Connaissances

Culinary preparation

Kitchen management

Restaurant service

Banquet operations

Hospitality standards

Description du poste

Island Hospitality in the United States seeks a Kitchen and Food & Beverage Supervisor to jointly oversee kitchen, restaurant, bar, and banquet operations. This hands-on role requires actively preparing and cooking while supervising staff to ensure top-quality service and profitability.

As Director of F&B support, you will manage scheduling, inventory, cost controls, and guest satisfaction, with flexibility to adapt to business demands across multiple dining functions.