Manager HOH

About the Role

The Kitchen Manager oversees the overall operations of the kitchen area in a restaurant, ensuring smooth functioning 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).
• Associate degree in hospitality-related field or equivalent (preferred).
• Valid driver’s license (required).
• NRA ServSafe Food and Alcohol certifications (preferred).
• 2 years of previous restaurant management experience (preferred).

Skills

• Superior people management, communication, and listening skills.
• Self-motivated and detail-oriented.
• Passion for the brand and teaching others.
• Ability to quickly grasp and retain new concepts for daily work.
• Effective communication with team members, guests, and vendors.
• Strong time management and organizational skills.
• Flexibility and adaptability to change.
• Working knowledge of labor laws, health codes, safe food handling, sanitation, alcohol safety, and computer operations (preferred).

Schedule

• Flexible schedule including days, nights, weekends, and holidays.
• Minimum of 50 hours per week, with potential for additional hours based on business needs.

Physical Requirements

• Frequent movement throughout the workplace.
• Ability to sit, use hands, reach with arms, balance, stoop, kneel, and verbally communicate.
• Occasional lifting and/or moving of up to 50 pounds.
• Close, distance, color, peripheral, and depth vision, with the ability to adjust focus.