Kitchen Manager

1. Works closely with the F&B Director for efficient provisioning and purchasing of supplies in line with department needs.
2. Supervise portion control and preparation quantities to minimize waste and ensure cost efficiency.
3. Conduct frequent checks to maintain consistent high-quality preparation and service.
4. Review and verify work products of employees to ensure conformance to company and industry standards.
5. Monitor the job performance of all F&B employees and provide feedback to enhance skills and development.
6. Manage payroll documents for the department, ensuring accuracy and timely submission.
7. Prepare invoices for approval by the F&B Director and forward them to the Accounts Payable department.
8. Responsible for complying with all Food & Beverage health, safety regulations, as well as all applicable laws.
9. Well versed on personnel related policies and procedures, and demonstrates the importance of attendance
10. Ability to discipline both F&B employees and F&B management staff fairly and professionally according to company policies.
11. Well versed on personnel related policies and procedures, and demonstrates the importance of attendance.
12. Provide a high standard of confidentiality within the F&B department and SREC.
13. Inspecting food preparation, plating, and portion sizes to meet restaurant standards.
14. Confers with F&B Director/ C.E.O. concerning operational deficiencies, and areas in need of attention.
15. Maintaining equipment, setting operating hours, and hitting profit margins
16. Other duties as assigned by F&B Director and/or CEO.

KNOWLEDGE AND SKILLS: Must work well in a diverse setting, with diverse people. Is Self-Motivate, is well versed on sanitary methods used in bar and related activities. Knowledgeable on inventory and ordering methods. Ability to manage time, effectively. Must be able to plan, organize with attention to detail and meeting deadlines for tasks, reports,and projects. Directly supervises all F&B staff. : Knowledge of inventory software, food safety regulations and basic cooking techniques Strong leadership, problem-solving, and communication skills. Proven capability to motivate staff, manage conflict, and work well under pressure. Ability to work long hours, stand for extended periods, and work in high-pressure environments. MINIMUM REQUIREMENTS: High School Diploma or GED preferred. Bi-lingual English/ Spanish preferred. Previous experience as a kitchen manager, chef, or supervisor in a fast-paced, high-volume environment. Must be culturally sensitive to minority population especially Native Americans; must be able to successfully pass a post-offer drug screen and criminal history background check. Restaurant / Service supervision experience preferred. Must posses excellent organizational skills for dealing with diverse duties and staff. Possess a pleasant, polite manner for dealing with public as well as staff. Ability to handle multi-tasks and prioritize accordingly. Ability to interpret financial data and reports. Food Handlers card preferred. PHYSICAL REQUIREMENTS: While preforming the duties of this job, the employee is regularly required to use manual and finger dexterity. handle or feel objects, reach with hands and arms, and talk or hear. Will frequently required to stand and walk. Able to lift a minimum of 25lbs. The employee is frequently required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Speaking Rock Entertainment