SUMMARY: The Kitchen Manager must have strong culinary knowledge as well as technical and customer service skills. The Kitchen Manager is responsible for budget management, controlling food and labor costs to meet budget, managing and maintaining restaurant and banquet menus and maintaining safety and sanitation standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to the following.
· Adheres to and embraces company Food & Beverage mandated menu and purchasing programs.
· Maintains budgeted revenue, cost of sales, labor, supplies and operating cash flow relating to food operations.
· Reviews monthly profit and loss statements and acts on all variances.
· Plans, supervises and executes all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up.
· Estimates food consumption and makes purchases as appropriate from the company-specified food program.
· Recruits, hires and retains best in class work force with the assistance of the management team.
· Supervises, trains, schedules and develops staff in a high volume environment.
· Assists in cooking and preparing food as necessary.
· Maintains kitchen and storage facilities in sanitary condition.
· Completes facility walks each week for evaluation and action items.
· Facilitates and manages all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by implementing and conducting Sanitation Audits and Cleaning Schedules.
· Develops monthly action items to address any issues (including spoilage, margin, quality of product, etc)
· Ability to organize, maintain and complete company Checklists and SOP's .
· Interacts with client/customers on a daily/weekly basis.
· Must become certified in the specified alcohol service program within 14 days of employment and the specified food safety program within 30 days of employment.
· Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.
· Other duties may be assigned.
SUPERVISORY RESPONSIBILITIES: Lead Cook(s), Cook(s), Dishwasher(s), Runner(s)
QUALIFICATIONS: Kitchen Managers possess a highly developed sense of customer service and interpersonal skills including high integrity, respect for all individuals (customers, vendors, and employees), solid communication skills, and strong critical and analytical thinking skills. Thorough working knowledge of POS register systems; experience utilizing word-processing, spreadsheets, inventory, internet and related PC based systems. Basic business math, accounting skills, and strong decision-making skills. Kitchen Managers must be strong team players and people developers, possess a high level of profit and loss capability, and strong organizational skills and attention to detail.
EDUCATION AND/OR EXPERIENCE: Bachelor’s degree or culinary degree preferred and a minimum of three years kitchen management experience in high-volume retail, entertainment, hospitality, or restaurant venue is required. Experience preparing catered events and presenting foods for special events desirable. Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. ServSafe instructor certification or ability to be certified preferred.
WORK ENVIRONMENT/ PHYSICAL DEMANDS: Bowling center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. The noise level is typical for bowling.
Job Type: Full-time
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Referral program
- Vision insurance
Experience level:
Pay rate:
Shift:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Night shift
Weekly day range:
- Every weekend
- Monday to Friday
Work setting:
- Bar
- Casual dining restaurant
- Fine dining restaurant
- Hotel
- Resort
Work Location: In person