Kitchen Manager

To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food.

KEY RESPONSIBILITIES & ACCOUNTABILITIES

• Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
• Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts.
• Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.
• Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly
• Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities
• Manages inventory efficiently, accurately, and in a cost-effective manner  Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.
• Coaches and develops talent
• Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost.
• Fosters open communication with kitchen and FOH staff
• In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation.

QUALIFICATION REQUIREMENTS

• Must be able to pass TSA federal background check to work in the airport
• College coursework with Bachelor’s Degree preferred
• Minimum of 3 years of experience as a kitchen manager or restaurant manager with extensive knowledge of restaurant operations preferred.
• Prior experience in purchasing and production
• Previous kitchen experience required.