The Kitchen Manager is responsible for overseeing the operation of our culinary department. The Kitchen Manager hires staff, purchases, leads training of proper food & beverage preparation, monitors kitchen safety, and drives department culture and flavorful food preparation . The Kitchen Manager must be well versed in the employee handbook and county health standards- the Kitchen Manager ensures that the culinary team is accountable to these standards.
This position will report to the Hotel General Manager.
Daily/Weekly Tasks
§ Must be able to interact positively with all guests and customers to ensure they keep coming back.
§ Monitor IHG Heartbeat Scores and other 3rd party review sites to ensure our food quality is maintained.
§ Uphold health and safety standards. ServSafe or equivalent manager certification is required. Become well versed in IHG QA Inspections and EcoSure Health Inspections.
§ Complete month end food inventories and report count to Hotel Controller for accurate financials.
§ Monitor budget guidelines for spending and labor hours. Implement cost savings policies to ensure the profit percentages and budgets are met.
§ Create weekly work schedules. Log availability and PTO requests in an organized fashion.
§ Monitor staffing daily and adjust schedules based on business levels.
§ Oversee BOH training programs, and onboard new hires with a plan.
§ Improve, create, and hold staff accountable to recipe cards.
§ Improve, create, and hold staff accountable to order guides and order SOP’s.
§ Order supplies needed for the kitchen, and banquets.
§ Monitor associate uniforms and enforce standards. Order and maintain an inventory of uniforms for the kitchen- working closely with Human Resources
§ Perform miscellaneous tasks deemed necessary from Executive Team for benefit of the customers and clients.
§ Hold pre-shift and quarterly meetings with staff.
§ Communicate with front desk and sales team as it pertains to the operations and future events.
§ Work closely with the General Manager, Director of Sales, and Chief Engineer to ensure all equipment is in working order.
§ Work closely with the Director of Sales and group contacts to ensure smooth BEO execution.
§ Be hands on and a team player.
§ Be an effective time manager. Ensure there is ample time for administrative duties while putting operational coverage as a top priority.
§ Work closely with other food & beverage managers/supervisors, ensuring a consistent voice in leadership.
§ Organize applications and resumes, perform various interviews to ensure we hire positive and reliable employees. Initiate a pro-active hiring strategy.
§ Organize associate reviews and be accountable for deadlines. Give fair, productive, and candid feedback to associates throughout the year.
§ Monitor food quality, plating, and temperature. Enforce standards and recipes.
Pay: From $24 per hour
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Restaurant type:
- Bar
- Banquets
- Casual dining restaurant
Shift:
Weekly day range:
Job Type: Full-time
Pay: From $24.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Flexible schedule
Experience level:
Restaurant type:
Shift:
- Evening shift
- Morning shift
Weekly day range:
- Every weekend
- Monday to Friday
Work Location: In person