The Kitchen Manager is to oversee staff, production, cost control, standards, recruiting, and other duties assigned. You will be Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed.
Manage and motivate employees through constant communication
Stocking supplies, serving, handling cash, credit cards, and a cash register
Cleaning tables and counters, resetting tables, greeting customers
Resolving customer conflict and dissatisfaction
Make sure guests are receiving superior customer service at all times
Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality
Ensure operations are in accordance with kitchen sanitation and safety standards
Start-up and shut-down of restaurant equipment and processes (opening/closing shifts)
Handle inventory responsibilities including food orders and receipt
A high school diploma
At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired
Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel)
Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs.
Strong written and verbal communication skills -- clear and professional demeanor
Ability to multi-task, organize, and prioritize with efficiency