Description:
Coordinates food service activities of flagship location with responsibilities listed below but not limited to:
Delegate tasks to kitchen staff and supervise their performance
Maintain a fully stocked inventory and order food supplies under the Supervision of the Executive Chef
Accomplishes restaurant human resource objectives by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management & staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures per direction of EC/GM.
Delegate responsibilities and tasks/Supervision to staff of 20 employees
Train and supervise kitchen staff in kitchen skills, proper food handling, and safety procedures
Arrange/Provide shift coverage during absences/vacancies (e.
g.
when employees take time off)
Help staff resolve on-the-job challenges
Track daily costs and revenues
Coordinate with suppliers as they deliver food product orders
Open or close the restaurant (when responsible for the first or last shift)
Report maintenance and training needs
Requirements:
Experience: 1-2 years' experience in restaurant/kitchen management
Excellent verbal and written communication
Experience working multiple stations of a busy kitchen
Service oriented with the ability of critical thinking
Management of personnel resources
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