Manager

Responsibilities Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Inventory is to be done every week. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Work with restaurant managers to plan and price menu items. Submit the proper paperwork to Halftime Hangout for permission to test new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Proper use of all Halftime Hangout provided tools and programs to ensure compliance. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 3 years Kitchen manager experience in a similar capacity. High volume experience a must. Must be able to communicate clearly with managers, vendors, kitchen and dining room personnel and guests. Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50 pounds. Must have a basic knowledge of dining room and service procedures and functions. Be able to work in a standing position for long periods of time (up to 10 hours). Be able to walk and be “on your feet” for long periods of time (up to 10 hours). Extensive knowledge of food safety concepts and practices. Servesafe certification preferred. Must be a dynamic, positive, and charismatic leader. Must adhere to the established appearance guidelines. Microsoft Office (excel) ability preferred. Benefits Employee discount Flexible schedule License/Certification: ServSafe Certification (Required) #J-18808-Ljbffr