Kitchen & Banquet Supervisor

High Country Motor Lodge is seeking a hands-on Kitchen and Banquet Supervisor to lead our culinary team and oversee both kitchen operations and banquet services. This key role involves managing food preparation, ensuring high-quality standards, fostering team collaboration, and maintaining efficient operations for daily menus and banquet events. The role also includes responsibility for inventory, ordering, and invoice management to ensure accurate cost control.

Essential Functions

Kitchen Operations & Food Preparation

• Oversee daily kitchen operations, ensuring all food items are prepared according to recipes and meet quality standards.
• Maintain a clean, organized, and compliant kitchen environment, adhering to health and safety regulations.
• Develop creative and cost-effective menu options for both daily operations and special events.
• Lead kitchen preparation for banquets, ensuring timely and efficient delivery of high-quality dishes tailored to event requirements.

Banquet Planning & Execution

• Collaborate with the sales and events team to review Banquet Event Orders (BEOs) and design menus that align with client expectations and budgets.
• Plan and oversee all aspects of banquet execution, including setup, staffing, and timely service.
• Monitor guest feedback during events and implement improvements for future services.

Team Leadership & Management

• Assists in recruiting, training, and mentoring kitchen and banquet staff, fostering a supportive and collaborative work environment.
• Create and manage staff schedules to ensure adequate coverage for daily operations and special events.
• Conduct regular performance reviews, providing constructive feedback to encourage professional growth.
• Lead team meetings to ensure alignment on kitchen and banquet goals and procedures.

Inventory & Financial Management

• Manage inventory to ensure sufficient stock levels while minimizing waste.
• Oversee food and supply ordering, negotiating with vendors for best pricing and quality.
• Code and reconcile invoices to maintain accurate financial records, adhering to company procurement policies.
• Monitor kitchen and banquet expenses to ensure adherence to budget goals and cost controls.

Administrative & Interdepartmental Collaboration

• Maintain detailed documentation of kitchen and banquet activities, including inventory records, staff schedules, and event outcomes.
• Collaborate with other department heads to coordinate cross-functional support for events and hotel operations.
• Provide regular updates to hotel management on kitchen performance, banquet feedback, and financial metrics.

Education & Experience:  

• High school diploma or equivalent required; culinary school certification preferred.
• Minimum of 3 years of experience in kitchen and banquet operations, with at least 1 year in a supervisory role.

Certificates or Licenses:  Food Handlers Card preferred.

Knowledge, Skills and Abilities:  

• Expertise in food preparation techniques, inventory management, and cost control strategies.
• Strong leadership skills with the ability to motivate and manage a diverse team.
• Proficiency in reading and creating BEOs, with experience in customizing menus for events.
• Exceptional organizational skills, with the ability to multitask and meet deadlines in a fast-paced environment.
• Proficiency in Microsoft Office Suite and familiarity with invoicing software.

Working Conditions & Environment

• Ability to stand, walk, and perform physical kitchen tasks for extended periods.
• Flexibility to work varied shifts, including evenings, weekends, and holidays, as needed for daily operations and banquet events.

Physical Requirements:

• Ability to lift up to 50 lbs. and operate standard kitchen equipment.
• Capacity to work in a fast-paced environment, maintaining composure under pressure.

Our Commitment:

High Country Motor Lodge’s leaders and associates believe each guest should be treated with respect and professionalism. We create heartfelt experiences of genuine hospitality, enticing our guests to return again and again. In order to be successful, associates must share both our Purpose (Making space for genuine hospitality) & Pillars (Hands On & Heartfelt, Sincere & Focused, Collaborative & Curious, Conscientious). This includes possessing and demonstrating a high level of courtesy and respect for both internal and external guests. Our forward thinking, fun, friendly, engaging, and enthusiastic associates treat every guest as if they were our only guest. A true customer focus is essential to success with our property.