Culinary Supervisor

Compensation Type: Hourly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.  Location:  Discover more sun and more fun! Escape to a tropical beachfront paradise complete with everything you need for the perfect getaway, including delicious dining, beachfront bars, relaxing comforts, and endless activities. Here you’ll stay at one, play at two — with two connecting resorts right on the soft white sands of St. Pete Beach. Whether you’re looking for family fun, a romantic retreat, a group getaway, or anything in between, it’s all here at TradeWinds Island Resorts. Overview: Follow your passion all the way to paradise at TradeWinds Resort, a Tampa Bay Times Top Workplace for seven years in a row! TradeWinds features two destination resorts just 200 flip flops from one another along the gorgeous Gulf Coast on St. Pete Beach. The Culinary Supervisor at TradeWinds Resort is responsible for leading back-of-house kitchen operations, ensuring high standards of food quality, safety, and efficiency. This role oversees hiring, training, and scheduling culinary staff, manages inventory, and performs quality control on all dishes leaving the kitchen. In addition to daily supervision, the Culinary Supervisor supports overall food and beverage operations by maintaining profitability, controlling labor and revenue budgets, and driving productivity. They are expected to contribute creative ideas to boost business, reduce staff turnover, and uphold consistently high service and product standards. The position is hands-on, assisting kitchen staff and providing coverage as needed to ensure seamless operations. This role is perfect for an individual who creates an environment where guests can “Just Let Go” and enjoy exceptional food while delivering memorable dining experiences. Responsibilities: Employees must always be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employeesSupervise and support all back-of-house F&B personnel to maintain smooth operations and ensure every guest receives attentive, high-quality dining experienceRespond to guest concerns promptly and effectively, supporting a culture of service recovery and satisfactionParticipate in F&B budget, forecasting and monitor department performance with respect to the same. Perform any necessary follow-upMonitor industry trends and take appropriate action to maintain competitive and profitable operationsCollaborate on menu planning and preparation alongside culinary leadershipMaintain clear and consistent communication of all matters or problems with the F&B Manager, escalating issues as neededCoordinate and monitor all phases of Loss Prevention in the F&B departmentPrepare and submit required reports in a timely mannerParticipate in department monthly/quarterly/annual inventories; prepare and submit inventory reportsParticipate in regular department meetings to communicate expectations, updates, and goalsMonitor quality of service and productCooperate in menu planning and preparationEnsure timely purchase of F&B items, within budget allocationEnsure compliance with all local liquor laws, and health and sanitation regulationsEnsure departmental compliance with SOP’sEnsure the training on SOP’s, report preparation, technical job tasksAttend and/or conduct departmental and hotel training etcInterview candidates for back-of-the house F&B positions and follow standards for hiring approvalsDrive overall guest satisfaction by ensuring consistent execution, quality, and a seamless kitchen operation that allows guests to “Just Let Go” and enjoy their experienceAssumes other duties and responsibilities as assigned Qualifications: At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experienceMust have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulationsSafely exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objectsMust be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented mannerMust be effective at listening to, understanding, and clarifying concerns raised by employees and guestsMust be able to multitask and prioritize departmental functions to meet deadlines.Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented mannerAttend all hotel required meetings and trainingsMaintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotelMaintain high standards of personal appearance and grooming, including wearing nametagComply with Standards and regulations to encourage safe and efficient hotel operationsMaximize efforts towards productivity, identify problem areas and assist in implementing solutionsMust be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessaryMust be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectivesMust be able to maintain confidentiality of informationPerform other duties as requested by managementAlways maintain a warm and friendly demeanorAvailability to work nights, weekends, and holidays based on business needs 

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