Food & Beverage Manager

Key Responsibilities

• Prepare and cook menu items to meet quality, consistency, and timing standards.
• Follow standardized recipes and portion guidelines to ensure accuracy.
• Accommodate special dietary needs and customer requests.
• Provide guidance and support to kitchen staff during shifts.
• Afford assistance in training team members on food preparation, safety protocols, and kitchen procedures.
• Foster a positive and collaborative work environment.

Health, Safety, and Hygiene

• Enforce compliance with food safety and sanitation standards.
• Maintain a clean and organized kitchen, including workstations, equipment, and storage areas.
• Monitor and address any health and safety concerns promptly.

Inventory and Equipment Management

• Safely use and maintain kitchen equipment.
• Inventory Management using our software system.
• Report equipment malfunctions or maintenance requirements.

Operational Efficiency

• Prepare and prioritize food orders to meet ticket times and customer expectations.
• Ensure consistent quality and presentation of all menu items.
• Collaborate with the Operations Manager and front-of-house staff to resolve operational challenges or special requests.

Opening and Closing Duties

• Complete opening tasks such as equipment setup and kitchen preparation.
• Perform closing tasks, including cleaning, restocking, and securing the kitchen.
• Ensure all shift checklists are completed accurately and thoroughly.