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Double Tree by Hilton, Battle Creek MI
Back of the House Supervisor
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Michigan data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$35,254 / year median in Michigan
+5% projected growth
Job Description
Lead the Team Behind the Kitchen! Are you a hands-on culinary leader who thrives in a fast-paced kitchen? Do you enjoy coaching others, maintaining exceptional food quality, and creating memorable dining experiences? If you're passionate about leading a high-performing team while delivering operational excellence, we'd love to have you join ours! Why You'll Love It Lead and develop a talented Back of House team while creating a culture of accountability, teamwork, and excellence. Play a key role in delivering exceptional food quality, safety, and guest satisfaction every day. Work alongside the Kitchen Manager to oversee daily kitchen operations, inventory, scheduling, and cost controls. Build your leadership career with a growing hospitality company that values teamwork, innovation, and professional development. What You'll Do Supervise daily kitchen operations to ensure exceptional food quality, consistency, and presentation. Coach, mentor, and develop Back of House Team Members through training, feedback, and accountability. Assist with recruiting, onboarding, scheduling, and performance management. Maintain ServSafe, OSHA, brand, and local health department standards. Oversee food ordering, receiving, inventory, product rotation, and waste reduction. Help manage food costs, labor costs, and payroll while maintaining operational efficiency. Ensure proper sanitation practices, equipment maintenance, and workplace safety. Support banquet functions, special events, and other hotel departments as business needs require. Collaborate with hotel leadership to improve operations and deliver an outstanding guest experience. Who You Are A hands-on culinary leader with at least two years of culinary experience and previous supervisory experience preferred. Passionate about food quality, cleanliness, organization, and developing people. ServSafe Manager Certified (or able to obtain certification within 90 days of hire). Strong communicator with excellent leadership, coaching, and organizational skills. Experienced in inventory management, scheduling, food cost control, and kitchen operations. Comfortable working evenings, weekends, holidays, and in a fast-paced environment. Able to stand for extended periods and lift up to 50 pounds. Ready to lead a high-performing kitchen team and make an impact every day? Apply today and become part of the 6PM Hospitality Partners family!