Manager

Kitchen Manager

Essential Job Duties:

• Manages, trains, monitors, and coaches kitchen crew members, curb servers, and kitchen supervisors
• Responsible to direct crew, assign duties and perform quick service and friendly service to customers and internal team members at all times
• Performs all restaurant opening and closing duties
• Ensures that temperature, packaging, appearance, presentation, and service of all menu items meet operational standards
• Follows and holds team accountable to follow all food safety guidelines at all times
• Assist profit and loss management by following cash handling, security procedures, maintaining inventory, managing labor, reviewing financial reports and takes action to resolve
• Has a strong knowledge of processes and reports and can respond appropriately
• Inspires and coaches to drive excellence around core operations procedures on each of their shifts (examples including but not limited to shift accountability, product projections, repairs and maintenance spending/upkeep, cost of sales/cost of labor controls)
• Promote and adhere to the Swensons core values and mission statement at all times
• Assists GM with any additional duties as assigned or required

Requirements:

• Exposure to extreme temperatures based upon variable weather conditions inside and outside of the restaurant
• Must be able to stand and exert well-paced mobility and reasonable range of motion such as bending, stooping, standing, walking, stirring, lifting to complete physical tasks related to responsibilities for up to ten (10) hours
• Able to safely respond in emergency situations to avoid imminent dangers to self and others
• Safely transport up to 30 pounds repetitively throughout a shift
• Ability to safely operate blenders, frozen drink machines, grills, fryers and other kitchen equipment as needed. Ability to safely place plates, utensils, pans and cases on both high and low shelves
• Safely work frequently in and prolonged exposure to a hot and damp environment. Safely work frequently in and prolonged exposure to a sub-40 degree (F) environment
• Must possess finger and hand dexterity for using small tools and equipment
• Ability to safely work in environment that includes wet floors, temperature extremes, and loud noise
• Ability to read, write, and communicate verbally and listen attentively to employees, guests, vendors, and visitors
• Ability to arrive on time for each scheduled shift and work throughout the shift (aside from legally required breaks) per the schedule and restaurant demands
• Ability to give appropriate notice for any need to deviate - in any way - from one's scheduled shift to the appropriate manager

Requirements:

• 1-3 years of supervisory experience in a food service environment
• Legal right to work in the United States and provide proof
• Must have your own reliable source of transportation and be able to arrive to work on time
• Good oral/written communication skills in the primary language of the work location
• Strong interpersonal and conflict resolution skills
• Positive, energetic, "can do" attitude with the ability to work on your feet entire length of shift in a fast-paced environment
• Exhibit good manners, proper personal hygiene, and work successfully in a team environment
• Properly use safely operate and maintain restaurant equipment including but not limited to grill, freezer and all other cooking equipment
• Flexible work schedule and must be available on the weekends
• Basic math skills and basic computer literacy