ROLE PURPOSE
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
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Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
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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.
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Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.
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Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly
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Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities
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Manages inventory efficiently, accurately, and in a cost-effective manner
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Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.
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Coaches and develops talent
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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.
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Fosters open communication with kitchen and FOH staff
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In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation
QUALIFICATION REQUIREMENTS
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Must be able to pass the 10 year federal background check to work in the airport
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College coursework with Bachelor’s Degree preferred
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Minimum of 2 years of experience as a restaurant manager or kitchen manager with extensive knowledge of restaurant operations preferred
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Prior experience in purchasing and production
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Previous kitchen experience required
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