Banquet Kitchen Supervisor

Immerse yourself in old and new Nashville at Loews Vanderbilt Hotel - your stage for exploring the vibrant city we call home. Located minutes away from some of the citys most renowned attractions, Nashville is never short on things to see and do. Welcome to our kind of Southern Hospitality.

Loews Nashville Hotel at Vanderbilt Plaza is proud to announce we've been named to the 2024 TopWorkplaces list! If you're looking for a work environment that is genuinely Nashville, and soulfully inspired the Loews Nashville Hotel at Vanderbilt Plaza on West End is the perfect place for you! Join our family of team members to be a part of a dynamic work culture and enjoy these amazing at work perks:

• Competitive wages

• Paid vacation after 6 months of employment

• Paid sick time and holiday pay

• Health & well-being benefits after 60 days of employment

• 401(k) with employer matching

• Free onsite parking and discounted bus passes

• Complimentary meals

• Discounted hotel stays

• Career development programs and tuition reimbursement

• Community volunteer opportunities

Essential Functions and Responsibilities

• Reports directly to the Executive Sous Chef, Executive Chef

• Leads cooks when Chefs are not present

• 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 Executive 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

Supporting Functions and Responsibilities

• Promotes and applies teamwork skills at all times

• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance

• Is polite, friendly, and helpful to guests, management and fellow employees

• Executes emergency procedures in accordance with Loews Hotels standards

• Complies with required safety regulations and procedures

• Maintains cleanliness and excellent condition of equipment and work area

• Complies with Loews Hotels standards, policies and rules

• Remains current with Loews Hotels information and changes

• Complies with Loews Hotels uniform and grooming guidelines

Qualifications

• Thorough knowledge of all matters related to the proper administration of a food service operations

• Two + years supervisory experience in hotel, restaurant, or banquet kitchen operation, preferred

• Preferred - certification as Food Service Manager or other, as required by State County or Local regulations

• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria

• Effective management, leadership, organizational and communication skills

• Ability to work flexible schedule to include weekends and holidays