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Kitchen Manager

Overview

The Kitchen Manager will be fully responsible for the entire restaurant/s. This includes overseeing and coordinating the people and systems to achieve stated objectives in sales, costs, employee retention, guest service, food quality, and cleanliness/sanitation. Ensures OSHA, local health and safety codes, company safety, food/beverage safety, liquor license conformity, and security policies are met.

 

Essential Job Functions and Responsibilities

People

  • Builds lasting relationships with guests and team members.
  • Attracts, hires, trains and dismisses employees with owner’s approval.
  • Continually strives to develop and motivate the staff in all areas of managerial and professional development.
  • Responsible for etiquette and morale for the entire restaurant staff.
  • Responsible for disciplining inappropriate behavior, poor work performance and poor work attitude of all restaurant employees in a prompt, consistent and fair manner.
  • Conducts staff and manager performance reviews on a regular basis to consistent correct and improve behavior.
  • Conducts weekly manager meetings to review state of the business and monthly staff meetings.
  • Effectively communicates with owner to ensure effective operations.

 

Sales & Profit

  • Fully responsible for excellence in customer service and satisfaction, including active presence on the floor visiting tables.
  • Handles all customer concerns in a timely manner with follow-up to ensure corrective action.
  • Leads by example to coach staff to deliver excellence service and satisfaction.
  • Ensures staff is trained, motivated, and focused on helping guests choose the best food and beverages through expert menu knowledge and salesmanship.
  • Ensures the food and products are consistently prepared and served according to standard.
  • Works with owner to develop and carry out marketing and promotional plans.
  • Adhere to all cash handling and reconciliation procedures.
  • Ordering, properly storing, and conducting weekly inventory (Bar) all products related to the operation of the restaurants bar.
  • Financially responsible to meet or exceed budget in liquor, other costs.
  • Creates and reviews weekly financial data to review with owner.

 

Operations

  • Responsible for executing daily, weekly and monthly cleaning schedules.
  • Responsible for handling all on-going repair and maintenance issues in a timely manner.
  • Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis.
  • Ensures compliance with OSHA, Employment Laws, and state/local laws and regulations, including any and all Health Department or Liquor Control requirements. 100% responsible for monitoring liquor licenses
  •  Asst. G.M. will be responsible for Fire Inspections.

 

Placement Criteria

  • Minimum of a high school diploma,  2 year minimum of supervisory experience and 5+ years working in a large volume, fast paced kitchen, or suitable combination of education and relevant experience preferred;
  • Possess a good command of both verbal and written communication with staff and superiors; able to build strong interpersonal relationships with guests and employees and  to display a calm and positive attitude during peak times;
  • Extensive knowledge of commonly-used concepts, practices, and procedures within the culinary profession, specifically demonstrated comprehensive knowledge of budgeting, cost control, inventory and bar management, staff scheduling for 20+ employees, facilities/equipment maintenance and hygiene/safety;
  • Demonstrated knowledge of budgeting and financial acumen
  • Demonstrated organization, facilitation, communication and presentation skills;
  • Able to organize time effectively, anticipate and prioritize tasks to ensure work load is balanced and urgent situations are dealt with immediately;
  • Excellent Customer Service Skills and ability to understand and respond to individual guest’s needs and requirements ;
  • Experience interviewing, hiring, training and managing staff;
  • Must enjoy working in a people oriented and socially interactive environment;
  • Knowledge of POS systems, proficient computer skills including use of Microsoft Word/Excel, and ability to adapt to new technologies;
  • Able to work ten hour-plus shifts including evenings, weekends and holidays plus ability to stand, sit or walk for extended periods of time; hands-on mentality (Weekly schedule expectations based on business needs, approximately 55+ hours/week).
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