The Kitchen Manager performs a wide range of job duties to help support the General Restaurant Manager. Directly responsible for all store functions, including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, presentation, portion, and cost control. Supervising and scheduling employees. The Kitchen Manager reports to the General Manager.
Primary Responsibilities Include:
- Supervise and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs: weekly prime cost calculations, purchase log, daily labor controls, and cost-of-sales calculation.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Maintain professional restaurant image, including proper uniforms, and appearance standards.
- Responsible for ensuring high quality of food preparation and consistency: quality-control line check, master prep list, product rotation and labeling policy, master recipe manual.
- Controlling inventory and purchasing and estimating food and beverage costs. Work with the General Manager for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Organize promotions & specials.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
- Conduct weekly inventories. To accurately calculate the cost of sales, it is first necessary to calculate the inventory value on hand.
- Conduct daily key item inventory.
- Will uphold all ServSafe guidelines. Must train new staff according to food service state regulations.
- Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Ensure that proper security procedures are in place to protect employees, guests, and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured.
- Manage shifts which include: daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness.
- Investigate and resolve complaints concerning food quality and service.
- Provide direction to employees regarding operational and procedural issues.
- Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees.
- Conduct orientation and oversee the training of new employees.
- Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
- Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
- Provide strong presence in local community and high level of community involvement by restaurant and personnel.
- Must have 2 years of experience in the field.
- College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
- Knowledge of computers (MS Word, Excel, Power Point, etc.) and technology.
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
- Strong written and verbal communication skills.
- Must possess a valid driver’s license.
- Must be eligible to work in the United States.
- Must agree to background check.
- Must be ServSafe certified.
- Supervision of 20+ employees each shift.
- Hours may vary if the manager must fill in for his/her employees or if emergencies arise (typical work week = 55 hours).
- Ability to perform all functions at the restaurant.
- Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
- Work with hot, cold, and hazardous equipment as well as operated phones, computers, fax machines, copiers, and other office equipment.
This role offers a competitive salary of $62,400 a year and includes a paid week (5 days) vacation and 5 days of sick leave. Note: This applies after one year of continuous work.