GENERAL MANAGER- In addition to being an excellent communicator must have ability to lead and motivate a team effectively and have excellent organizational abilities.
Job description:
Manage self, staff, food, equipment, and schedule. Oversee all respects of food execution from ordering and preparing, plate presentation and cleaning. Cooperate with Chief Executive in all aspects of menu planning and execution. To ensure the kitchen department runs smoothly and complies with safety and health code regulations.
Job Responsibilities:
To know all the upper and lower kitchen operation details and maintenance fully. Familiarize with all parts of company’s operating systems and how they consort. Manage menu item details from start to finish and collaborate menu development with Chief Executive. Know every job function, train, and guide staff accordingly. Ensure a smooth kitchen operation and presentation.
- Report and collaborate with Chief Executive in matter of all operations.
- Manage all aspects of the restaurant, including customer service, food quality, and financial performance.
- Ensure operating systems and organization in main kitchen, prep kitchen/bakery, and front house.
- Train, mentor & supervise kitchen, and front house employees to deliver exceptional customer service.
- Interview potential recruits & train and mentor team members to deliver exceptional service.
- Manage employees; schedule work shifts and manage employee call offs, and work shifts needed.
- Perform employee reviews as well as discipline with a logic and fair understanding.
- Oversee the food preparation, menu execution, cooking processes, and front house customer service according to company standards.
- Handle cash transactions and maintain accurate record.
- Be directly involved in the regular menu planning as well as seasonal, holiday, catering & event planning, preparing, and executing of menus and transactions.
- Work along with farmers, growers, managers & Chief Executive.
- Work with the Chief Executive, Director Of Operations & other managers to price and change menu items accordingly and operate our POS systems.
- Oversee storage of all food, smallware and janitorial supplies are in proper compliance.
- Monitor inventory levels and perform weekly inventory assessments & report accordingly and maintain weekly and monthly cost reports.
- Manage the quarterly maintenance & machinery log and report.
- Oversee trash & rodent removal, chemical usage and ensure the kitchen is clean and organized up to health code standards in upper, lower, and outdoor kitchens.
Job Type: Full-time
Pay: $45,000.00 - $55,000.00 per year
Benefits:
Experience level:
Restaurant type:
- Bakery
- Casual dining restaurant
Shift:
Weekly day range:
- Every weekend
- Monday to Friday
License/Certification:
- Driver's License (Required)
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Ability to Commute:
- Bedford, PA 15522 (Preferred)
Ability to Relocate:
- Bedford, PA 15522: Relocate before starting work (Preferred)
Work Location: In person