Beverage & Food Supervisor

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown -- and start your unstoppable career here.

This is a full-time position with varying shifts, requiring weekend availability.

This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more.

Summary

Oversees the staff and daily operations of the Kitchen. Enforce and maintain the expectations of AHC and Marriott Corporate including following QA standards. Create a teamwork environment in the kitchen and produce quality food products that our guests expect.

Essential Functions

• Assists Operations Managers with hiring for kitchen and stewarding positions- Orientates and trains associates per AC by Marriott Guidelines for Operations- Interprets company policies and provides a safe working environment by ensuring compliance with safety programs (servesafe and health department rules) and job safety analysis. - Follow and Maintain QA specs as well as enforces with staff- Follow and Maintain Health Department Specs and enforces with the staff- Assists with food orders. Work directly with Operations Manager for inventory and Birch Street orders. - Maintains proper food and supply inventory levels as needed- Assists with writing reviews for culinary & stewarding staff. Consult with Operations Manager before delivering the reviews. - Conduct write-ups and enforce department policies with staff along with an Operations Manager- Maintain all recipe specs are being followed- Inspects kitchen, coolers, freezers and storage areas for proper rotation of product - Monitor all kitchen equipment and submits repair orders to Engineering- Verify all kitchen logs, cooler temperature logs and self-audits are kept up to date and accurate - Monitor all labor costs for kitchen and stewarding. Also assists with payroll for culinary and stewarding.- Actively work in the kitchen. When slow cut staff or phase staff out. You will be working the full 8-hour shift; your other staff should always leave before you. - Preparing the quality and level of food that the GM, Operations Manager and Guests expect - Conducting daily affirmations with your staff- Use other AHC hotels and staff as resources- Answering Emails and checking voicemail- Monitoring kitchen food waste- Maintain kitchen cleanliness and overall deep cleaning- Updating production charts, par levels and weekly prep- Monitoring proper food handling on a daily basis
• Completing PO's at the time of order and giving to accounting or submitting through birch street- Providing employee food for each shift- Attending Department Meetings and Manager Meetings- Communicating Menu changes to your staff- Oversee Stewards- Enforce our hotel green policies- Check your mailbox- Following Marriott and Health Department Specs- Actively work in the kitchen and with the staff- Checking staff in and out each shift, checking dates, monitoring prep, etc. - Ensure there is enough product on hand- Completing EOD (end of day reports) - When culinary staff calls off, it is your responsibility to cover or find a replacement- Any other additional responsibilities that may be asked by General Manager or Operations Manager
• SUPERVISORY RESPONSIBILITIES
• In the event your staff calls off or does not show up, it is your responsibility to find a replacement or come in a cover for them
• Conduct Staff Meetings on a regular basis
• Understand and enforce QA standards
• Conduct all reviews for culinary and stewarding staff. Consult with Operations Manager before giving them
• Conduct write-ups and enforce department policies with staff
• Attending hotel meetings
• Enforce and follow AHC handbook policies
• Complete your daily responsibilities such as returning emails, phone calls, etc.

Required Skills

- To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Education And Experience

• Must have previous kitchen experience.
• Associate degree from college or technical school; two years related experience and/or training; or equivalent combination of education and experience
• Must be or become ServSafe and allergen Certified. 

Physical Requirements

The physical demands described here are representative of those that must be met by an associate 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 associate:

• Is regularly required to stand and walk
• Is required to use hands and fingers to handle or feel objects
• Is required to frequently reach with hands and arms
• Is regularly required to talk or hear; taste or smell
• Is occasionally required to sit and stoop; kneel, crouch, or crawl
• Must occasionally lift and/or move up to 40 pounds
• Specific vision abilities required by this job include close vision, distance vision, and peripheral vision