Kitchen Manager

Primary Responsibilities

Continuously provides employees with verbal recognition, direction, and support.

Communicates with employees to keep them informed of restaurant, regional, and corporate procedures.

Communicates with managers to evaluate work procedures, review restaurant standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that arise.

Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and guest satisfaction.

Monitors and coaches employees on performance, compliance with procedures, and workload.

Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends.

Investigates safety issues by interviewing those involved in an accident/event to determine causes and recommend solutions.

Teaches, coaches, and documents employees who fail to meet standards to maintain a high quality workforce.

Conducts meetings with employees to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, specials, events, etc.

Places orders with vendors to maintain adequate stock of restaurant inventory.

Supervises deliveries by counting products and checking product quality to ensure that the billing and delivery meet amount and quality standards.

Meets with vendors to keep one another informed of changes and to provide feedback.

Reads and reviews invoices to verify accuracy and determine expenses, amount, and type of product being delivered to the restaurant.

Balances staffing levels and labor costs to achieve a cost-effective plan.

Reviews restaurant equipment maintenance checklist, evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs.

Meets with supervisor regarding personal and restaurant performance, financial and operations data, action plans, annual business plans, profitability, and guest satisfaction.

Monitors and controls food and labor costs using established methods to meet goals for restaurant and region.

Accountabilities

Prepares restaurant and employees for shift and ensures the restaurant is ready to be open to standards.

Inspects employees’ work areas for cleanliness to acknowledge employees’ work, delegate other cleaning duties, and/or okay him or her to go home.

Performs employees’ tasks such as preparing menu items and cleaning to ensure quality of the guest experience and to help employees.

Greets employees as they begin their shifts to promote an atmosphere where they feel welcomed, important, valued, and to ensure they are ready for work.

Inspects food items to ensure freshness and proper temperature.

Monitors restaurant to ensure everyone is providing quality food and service to guests and that safety and sanitation standards are being met.

Expedites food preparation to ensure food is prepared and delivered in a timely fashion.

Resolves all guest complaints by listening to their issues and finding solutions.

Ensures all employees follow sanitation, safety, and security procedures (e.g., panic buttons, alarms).

Job Qualifications

Minimum 5 years restaurant experience with an emphasis on BOH operations

Must be dressed neatly and well-groomed in company approved attire/uniform at all times.

Must be able to fully understand, update and operate P.O.S. computer system, make changes correctly, change pricing, input new employees and inspect/verify all credit card transactions accurately.

Knowledge of PC to fulfill closing/opening management functions.

Must be able to calmly respond to angry guests and know how to defuse any situation.

Able to communicate clearly and respond promptly to needs of guest and employees.

Ability to maintain calm demeanor in a fast paced, high intensity environment.