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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.
  • Other duties as assigned

 

General Employment Expectations

  • All employees are expected to exhibit exemplary customer service skills, both with external customers, vendors, visitors, co-workers, and management staff. They are also expected to maintain an air of professionalism in their interpersonal relationships and personal grooming, exercise confidentiality concerning the affairs of the business, exhibit a willingness to learn, willingness to problem solve and willingness to step in to help others, and openly and actively participates in the direction of our Company.  Lulu’s views each of these traits as performance indicators, and employee appraisals reflect each of these attributes as an element of performance upon which employees are rated.

 

Supervisory Responsibilities

  • This position has supervisory responsibilities.

 

Physical Demands

  • While performing the duties of this position the employee is regularly required to stand, walk, sit, see, touch, talk and hear; 
  • The employee is frequently required to use hands to finger, handle or feel and reach with hands and arms; 
  • The employee must regularly lift and/or move up to 15 lbs. and occasionally lift and/or move up to 50 lbs; 
  • Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation.

 

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;
  • Ability to take ownership of everything they do throughout their day with a level of teamwork required to ensure that Lulu’s consistently exceeds guest expectations with food, service and atmosphere;
  • 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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