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Back of the House Supervisor at Grove Bay Hospitality Group
Warwick, Rhode Island, United States -
Full Time

Start Date

Immediate

Expiry Date

16 Aug, 26

Salary

24.0

Posted On

18 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen processes, Personnel management, POS software, Microsoft Office, Multitasking, Problem-solving, Decision making, Customer service, Cleanliness and safety, Inventory management

Industry

Restaurants

Description
Benefits: Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Tuition assistance Vision insurance Federal Hill is seeking winning personalities to work at our restaurant in TF Green Airport! Duties & Responsibilities: Maintain a clean facility and report any maintenance/repair needs as they arise Ensure all ingredients are properly stored, rotated, organized, and easily accessible Execute maintenance schedule for equipment Complete inventory counts for food and kitchen supplies, and receiving as they arrive Prep cook line for service and assist with cooking duties Hire, train, and manage personnel while working closely with the FOH manager to do so Open and close the restaurant in accordance with the processes in place Identify and address guest needs, concerns, and issues Report team member and guest injuries Enforce food standards, quality, and consistency Anything else needed or asked upon Skills & Qualifications: Proven knowledge of kitchen processes 1 Year of management and kitchen experience Ability to use POS software Proficiency in Microsoft Office Ability to multitask, problem-solve, and make decisions Guest-oriented with excellent people skills Attention to cleanliness and safety Responsible and trustworthy Full Weekend Availability ServSafe Certification is preferred Grove Bay Concessions is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.
Responsibilities
Oversee back-of-house operations including facility cleanliness, inventory management, and food quality standards. Manage, hire, and train kitchen personnel while coordinating with the front-of-house manager.