Restaurant Kitchen Manager

Responsibilities

• Select, develop, and lead a team of people that care for each other and who create an outstanding guest experience through the timely and safe delivery of quality food.
• Oversee all aspects of the kitchen operation.
• Recruit, select, train, and develop kitchen team (supervisors, trainers, team members).
• Foster team cohesiveness and positive team working environment.
• Provide and ensure friendly and efficient guest service/teamwork with the hosp. team.
• Oversee opening and closing activities.
• Ensure cleanliness and sanitation, along with all health, safety, and hygiene standards and policies.
• Ensure compliance with all security procedures.
• Work closely with the Hospitality Manager and General Manager to ensure seamless guest service.
• Monitor and teach food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented, in conformity to standard procedure.
• Cook, clear tables, and serve food and drinks when necessary.
• Coordinate assignments of kitchen personnel to ensure economical use of food, timely preparation, and performance of all kitchen activities.
• Manage food cost and variance.
• Manage food inventory, including record keeping and utilization.
• Manage cost of labor and productivity.
• Schedule staff hours.
• Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code.
• Evaluate employee performance.
• Oversee all site operations as needed.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Explore opportunities to add value and make a difference through job accomplishments.
• Direct facility maintenance or repair activities.

Qualifications

• High School Diploma.
• Previous kitchen management experience in a casual dining restaurant (preferred).
• Minimum one (1) years of experience in a supervisory role.
• Able to make decisions, identify issues, and resolve problems.
• Able to guide, direct, and motivate staff.
• Able to plan and prioritize tasks.
• Able to teach and train staff.
• Able to monitor processes, materials, and resources.
• Able to perform administrative tasks.
• Knowledge of personnel practices and regulations.
• Knowledge of food safety and sanitation practices and regulations.
• Able to deal with confidential information and/or issues using discretion and good judgment.