Kitchen Manager

To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increasing sales through food quality, speed of service, and accurately prepared food. Key Responsibilities & Accountabilities Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. 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. Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis. Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly. Identifies operational opportunities to build sales and control costs; develops and implements plans to address opportunities. Manages inventory efficiently, accurately, and in a cost-effective manner. Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products. Coaches and develops talent. 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. Fosters open communication with kitchen and FOH staff. In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation. Qualifications Must be able to pass TSA federal background check to work in the airport. College coursework with Bachelor’s Degree preferred. Minimum of 3 years of experience as a kitchen manager or restaurant manager with extensive knowledge of restaurant operations preferred. Prior experience in purchasing and production. #J-18808-Ljbffr JACKMONT HOSPITALITY INC