Restaurant Kitchen Manager

Kitchen leader who seeks to maintain a culture of people, food safety, food quality & LEAN operations (Inventory & Maintenance, schedule) at high efficiency with consistency & discipline They are responsible for overseeing the daily operations of the restaurant, ensuring that guests have a positive dining experience, staff are motivated and well-trained, and the restaurant achieves its financial goals. This position involves managing staff, handling customer complaints, ensuring food quality, food safety and implementing operational procedures to increase efficiency.

Key Responsibilities:

1. Operations Management:

• Oversee all aspects of restaurant operations; focusing on Back of House, including opening and closing procedures.
• Ensure compliance with health and safety regulations.
• Manage inventory levels, ordering supplies as needed, and minimizing waste.
• Coordinate and manage front and back of house operations to ensure smooth service.
• Implement and uphold restaurant policies and procedures.
• Manage repairs and maintenance activities

1. Staff Management:

• Recruit, train, and supervise restaurant staff.
• Manage labor costs effectively.
• Conduct performance reviews and provide feedback to improve staff performance.
• Foster a positive work environment, ensuring high staff morale and engagement.

1. Customer Service:

• Ensure a high level of customer satisfaction through excellent service.
• Handle customer complaints and resolve issues promptly.
• Engage with customers to obtain feedback and implement improvements.

1. Financial Management:

• Manage the restaurant’s budget, ensuring profitability.
• Manage Food Cost and waste
• Analyze financial reports and develop strategies to increase revenue and reduce costs.
• Mange the repair and maintenance cost
• Implement cost control measures without compromising service quality.

1. Marketing and Sales:

• Collaborate with the marketing team to develop and implement promotions and marketing initiatives.
• Drive sales through effective upselling and promotional strategies.
• Maintain a strong presence in the local community and build relationships with regular customers.

1. Quality Control & Food Safety :

• Ensure food quality and presentation meet the restaurant’s standards.
• Work with the kitchen staff to ensure consistency in food preparation.
• Ensure Food safety & cleanliness is elite at all times
• Regularly review menu offerings and suggest updates based on customer preferences and trends.

Key Performance Indicators (KPIs):

1. Labor Cost Management:

• Target: Maintain labor costs within defined % of total sales.
• Measurement: Weekly labor cost reports and payroll analysis.

1. Inventory Management:

• Target: Keep food cost percentage within a specific percentage of total sales.
• Measurement: Monthly inventory reports and waste analysis.

1. Operational Efficiency:

• Target: Ensure Timely completion of tasks consistency .
• Measurement: Daily service time reports and customer feedback.

1. Health and Safety Compliance:

• Target: Maintain a Elite score on health and safety inspections.
• Measurement: Health inspection reports and internal audits.

1. Profitability:

• Target: Achieve and maintain a net profit margin by controlling food cost gaps, labor & supplies
• Measurement: Monthly profit and loss statements.

Qualifications:

• Proven experience as a kitchen manager or similar role.
• Strong leadership and communication skills.
• In-depth knowledge of food and beverage operations.
• Financial acumen, including budgeting and cost control.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Customer-oriented with a passion for delivering excellent service.
• Self starter
• Process driven
• Ability to be cross trained in FOH and other areas of business
• Ability to stand for extended period of time
• Ability to lift upto 50 pounds

Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.