Hotel Cafeteria Supervisor

Department

Reports to
Executive Steward or Executive Chef

Purpose
To achieve hotel goals, food and beverage goals stewarding goals, employee satisfaction, clean sanitized cafeteria, and to manage the department while in charge.

Constituents

Guests
Employees
Associate team
Management team
The local community
Vendors

Indicators of Success

Achievement of customer satisfaction and loyalty goals
Achievement of F & B revenue, profit and customer satisfaction goals
Achievement of employee satisfaction and retention goals
Achievement of the hotel’s financial goals
Achievement of departmental goals

Areas of Responsibility

Check work area for proper equipment and sanitation.
Check and refill all dispensers (soap, napkins, paper cups, paper towels etc.).
Keep storage area clean and organized.
Keep work area clean (floors, walls, ceilings, shelves and equipment).
Sweep, mop and clean garbage when needed. Use “wet floor” sign.
Clean and set up coffee station, juice machines, microwave, fridge or any other machine.
Check buffet carts for cleanliness, and make sure all equipment works properly.
Before, between and after meal periods, make sure to keep a clean environment.
Report unusual situations to your supervisor (leaks, broken items, etc.)
Do not operate any machine without following the safety procedures.
When moving and lifting equipment, do it the right way only. Ask for help when needed.
Always leave a clean area for the next person.
Health and sanitation code requirements must be met at all times.
Wash all glassware, chinaware, silverware and hollowware and store it only in assigned racks, always on dollies.
Never use front-of-the-house (FOH) linen for any cleaning job. Use only designated rags.
Clean all spills as they happen, and post “wet floor” sign to prevent accidents.
Always return brooms and mops to a designated area called “mop station.”
All attendants are responsible for safe working conditions. Potentially unsafe situations or environments must be corrected or shown to the manager immediately.
All attendants must be properly dressed per guidelines before reporting to work.
Specific dress requirements for working in public areas must be met at all times.
Wipe down all counters and surfaces (shelves, tops, bottoms, posts etc.).
All attendants must assist the kitchen crew if needed or requested.
Develop and implement strategies for stewarding that are aligned with the hotel’s F&B objectives.
Create a good working atmosphere for employees through communication skills and reinforcement.
Deliver the company experience to employees and guests through great service, clean and polished equipment, good manners and great human skills.
Always be properly dressed and presentable, with a professional manner.
Check, tour and inspect all stations, kitchens and back-of-the-house (BOH) areas when arriving and before leaving.
Make sure dish machines and other machines are maintained and clean.
Check the schedule to make sure your employees are here and on time.
Distribute chemicals and cleaning supplies to stewards.
Distribute a “side duties list” to your employees and check that everything is done before the end of their shift.
Assign working areas to your employees.
Check all BEO’s for any upcoming events.
During slow periods, keep your employees busy by cleaning and keeping the BOH well maintained.
Make sure all equipment is in its proper area.
Assist in any BOH area when needed.
Instruct your employees on how to avoid accidents or dangerous actions.
Monitor arrival time, breaks and departure time of your employees.
Receive deliveries of equipment and store it in the right place.
Teach your employees to work as a team.
Do inventory counts whenever needed and maintain par level of stock.
Make sure silver room and office are organized and clean.
Check the garbage area during and after garbage removal, and make sure
garbage room area will be sanitized, disinfected clean.
Make sure banquet props and any other equipment is back to its place.
Notify your manager for any shortage of equipment or any arising problem.
Check all F&B outlets for any need before the end of your shift.

Success Factors

Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
Foster team work: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
Build strong relationships: Foster trust and cooperation among coworkers, customers & suppliers; develop and sustain personal contact in order to provide mutual benefit.
Share information: Provide information so that coworkers, customers and suppliers understand and can take action.

Key Skills and Requirements

Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.
One to two years’ management experience in kitchen operations and in food service.

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Hotel Cafeteria Supervisor.doc