Assistant Kitchen Manager

Location 2466 Fairmount Blvd,Cleveland Heights, OH, 44106,United States Base Pay $48,000.00 - $53,000.00 / Year Employee Type Full Time Non-Exempt Manage Others Yes SUMMARY Responsible for management of back-of-house restaurant operations including, but not limited to, ensuring great food and beverage, service, staff and atmosphere. KEY COMPETENCIES Leadership ability Management ability People oriented Excels with time management Team player REQUIREMENTS ESSENTIAL DUTIES AND RESPONSIBILITIES Customarily exercises discretion and independent judgment to ensure sound operations Maintains working knowledge of Barrio Tacos standards, policies and procedures as printed in the employee handbook and best practices book Leads by example in following standards and policies and meeting expectations of performance and professional behavior as listed in the employee handbook and best practices, holds staff accountable to do the same Provides a leadership climate, which promotes fair and consistent application of company policies and procedures Must be reliable and punctual in reporting for work as scheduled, utilizes the POS system to clock in and out for each shift and holds others accountable to do the same Utilizes Microsoft Outlook to check email periodically throughout the shift and plan work and activities so that deadlines and objectives are met Responsible for systems and procedures designed to affect control of restaurant costs and expenses Responsible to achieve restaurant’s cost objectives as measured by the inventory software and financial statement results Helps to identify food cost issues through use of biweekly variance report and proactively assists KM in resolving the issues Follows kitchen systems that include ordering to established pars and following standardized order guides and ordering procedures, and completing master and line prep sheets Maintains security of kitchen operations through “zoning” and enforcement of waste control, receiving product, and restaurant security policies Manages comps/voids/promos/waste during each shift Ensures proper kitchen staffing levels in accordance to labor budgets and maintains acceptable turnover levels as established Participates in biannual store evaluation preparation and takes corrective action for deficiencies within established time frame Makes certain that safety and security procedures are communicated and practiced by all employees while performing job duties and on company property Communicates with the management team in & Shifts through daily use of the digital logbook and staff journal and shows acknowledgement of information Reviews Ops and Bev notes weekly, initials once read and takes action when necessary Participates in manager meetings as scheduled and reads and initials’ meeting notes when absent Maintains confidentiality of all company information and is forthcoming in reporting all policy or procedure violations or wrongdoing to the General Manager or Kitchen Manager. GREAT STAFF – Development, Performance and Morale of Self and Staff Walks in the door motivated and prepared for the start of each scheduled shift. Maintains supportive, high-energy atmosphere to help create a positive working environment. Provides “added value” to the restaurant through building relationships, supervising, coaching, and mentoring staff. Makes recommendations which are “given particular weight” for hiring and terminating hourly employees. Manages employee productivity levels during each shift. Is accountable to develop staff members through utilization of Barrio Tacos training materials. Makes certain performance reviews and one-on-ones with hourly staff are conducted in a timely manner as required by company standard and clearly communicates performance expectations by providing constructive feedback as necessary. Ensures department schedules are written to budget and completed for Kitchen Manager or General Manager review by established due date. Effectively communicates roll out procedures for promotions and events and changes in procedures, standards, menus and recipes to staff to ensure awareness. Recognizes staff for a job well done. Participates in company meetings and training seminars as scheduled, required certifications must be kept up to date. GREAT SERVICE – Quality and Satisfaction Promotes a strong service culture and provides hands‑on leadership by supporting and coaching employees throughout the shift Maintains standards of food production, shelf life, and recipe ingredients Accurately completes line checks prior to each lunch and dinner shift Maintains verbal communication necessary on the line with staff and management to ensure food delivery and cooking time standards are achieved as measured by ticket times Responsible to ensure menu items are consistent in quality and presentation as determined by Barrio Tacos recipes, systems, and procedures Ensures product quality standards are met and products are purchased from approved vendors Ensures availability of daily menu items to meet the demands of business GREAT ATMOSPHERE – Appearance, Maintenance and Sanitation of the Restaurant Upholds cleanliness standards through daily, weekly and monthly checklists, appropriate delegation, and timely follow‑up Ensures that cleaning supplies and equipment and cooking tools are available for staff to perform their work duties Makes logical, cost effective attempts to trouble‑shoot minor equipment repairs Assists in the maintenance, sanitation and operational standards of all kitchen equipment and helps to maintain accurate tracking of all equipment information and repairs Ensures sanitation meets or exceeds specifications of local health department standards and corrects any inspection violations within twenty‑four hours LIMITS OF AUTHORITY May make no expenditures without approval of the Kitchen Manager or General Manager May no sign contracts on behalf of the company May not discharge or change the wage of any employee without consulting with the General Manager May not accept payment for good or services from any purveyor or gratuity from a guest without permission of the Area Director GENERAL WORKING CONDITIONS The characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions without undue hardship on business operations. Contact HR if an accommodation is required. Shift Length: varies; 10+ hour shifts Flooring: cement, tile, laminate, and hardwood floor Lighting: adequate and overhead Miscellaneous: subject to wet floors, temperature extremes, loud noise, and stress PHYSICAL REQUIREMENTS For the safety of our employees Barrio requires that employees seek assistance when lifting any item(s) over 50lbs. (1-2X per shift) Infrequent (1-2X per shift) (3-12X per hour) Occasional (13-30X per hour) Frequent (30+X per hour) Continuous Floor to waist Up to 120 lbs Up to 50 lbs Waist to shoulder Up to 120 lbs Up to 20 lbs Up to 15 lbs Shoulder to overhead Up to 20 lbs Up to 20 lbs Up to 5 lbs Up to 10 lbs Carry Up to 25 lbs Up to 30 lbs Push/pull Up to 120 lbs Up to 60 lbs Standing X Walking X Sitting X Bending X Reaching X Squatting/kneeling X Fine manipulation X ADDITIONAL REQUIREMENTS Mobility required during the entire shift Medium to heavy strength range Capable of using knives and other food preparation equipment and tools Prior cooking experience in a full service restaurant Ability to perform the essential functions in the following kitchen positions: prep, salad, pizza, fry, broiler, sauté, window, expo,dish Reading, writing, basic math and excellent verbal communication skills required Must be able to speak clearly and listen attentively to employees Responsible, dependable, and flexible in scheduling Capable of using computer and point of sales systems Able to respond in emergency situations to avoid imminent dangers to self and others Responsibilities and tasks outlined in this document are not all inclusive and may change as determined by business needs. Summary Looking for hard‑working individuals that would like to grow with the company in a team environment. #J-18808-Ljbffr