Manager HOH

About the Role

The Kitchen Manager is responsible for the overall operations of the kitchen area of a restaurant, ensuring smooth operations and compliance with safety regulations.

Responsibilities

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.
• Perform all duties as assigned.

Requirements

• High school diploma or equivalent preferred; an associate degree in a hospitality-related field is a plus.
• Valid driver’s license required.
• NRA ServSafe Food and Alcohol certifications preferred.
• 2 years of previous restaurant management experience preferred.
• Superior people management, communication, and listening skills.
• Self-motivated, detail-oriented, and passionate about the brand and teaching others.
• Ability to quickly grasp and retain new ideas and incorporate them into daily work.
• Demonstrated time management and organizational skills.
• Flexibility to work a minimum of 50 hours per week, including days, nights, weekends, and holidays.
• Working knowledge of labor laws, health codes, safe food handling, sanitation, alcohol safety, and computer operations preferred.

Physical Requirements

• Frequently move throughout the workplace; sit, use hands to handle objects/tools, reach with hands and arms, balance, stoop, kneel, and verbally communicate.
• Occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.