Dining room supervisor vs chef/kitchen manager

Differences between dining room supervisor and chef/kitchen manager duties and responsibilities

Dining room supervisor example responsibilities.

• Manage inventory and payroll accounting.
• Maintain employee work records, prepare bi weekly payroll records, and complete paperwork to comply with licensing laws and tax.
• Maintain effective communication and leadership with production and service staff in quality food production environment.
• Check server (s) and house person BEOs to ensure that all information are accurate.
• Enter event totals and menus into Delphi and request menu needs through marketing department.
• Maximize sales opportunities with one-on-one client consultation through competitive minimums, menu creation, upselling and booking incentives.

Chef/kitchen manager example responsibilities.

• Manage operations, orderings, and inventorying using POS & software programs.
• Train and manage all kitchen personnel and supervise as well as coordinated all relate culinary activities.
• Practice excellent food safety and sanitation practices and comply with HACCP standards.
• Work both saut and roasting stations.
• Clean and maintain kitchen, cooking line and appliances according to ServSafe standards.
• Coordinate and plan seasonal menu s, recipes, and functions within the hotel using POS and software programs
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