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 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 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. 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. 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. Manage the repair and maintenance cost Implement cost control measures without compromising service quality. 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. 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) Labor Cost Management Target: Maintain labor costs within defined % of total sales. Measurement: Weekly labor cost reports and payroll analysis. Inventory Management Target: Keep food cost percentage within a specific percentage of total sales. Measurement: Monthly inventory reports and waste analysis. Operational Efficiency Target: Ensure Timely completion of tasks consistency . Measurement: Daily service time reports and customer feedback. Health and Safety Compliance Target: Maintain a Elite score on health and safety inspections. Measurement: Health inspection reports and internal audits. 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 #J-18808-Ljbffr