Assistant Kitchen Manager

Description Accountabilities and Responsibilities Leadership - The AKM is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The AKM must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles. Running great shifts using great people and creating relationships Hiring great people and not compromising standards Training and upholding people to company standards Communicating to team members clearly and effectively Communicating to Chef, GM and fellow managers clearly and effectively Identifying opportunities and taking swift action to correct behavior Always looking for culinary opportunities and ways to improve Culinary Focus - The Assistant Kitchen Manager is responsible for adherence to Executive Team expectations and guidelines. Understand and Support Executive Team initiatives. Continuously support and build the culture behind our culinary vision. Work closely with the Kitchen Managers, Executive Chef’s and Culinary Director to keep the menu fresh and relevant through features and seasonal menu changes Hold all team FOH & BOH accountable for adherence to expectations and specifications Conversing and coaching managers and staff on a daily basis about our food and culinary vision. Maintain food quality and sanitary practices for food handling & cleanliness Will uphold all Serv Safe guidelines both FOH & BOH Hiring, Training & Development of BOH Team Members – The AKM is responsible for the training, development and cohesiveness of all BOH team members. This can be done in the following ways: Interviewing and Hiring using the Blue Plate selection tools Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated and validated Continued training through Coaching, Mentoring, Development Plans & Support Giving & soliciting consistent and constructive feedbackMeasuring and documenting team members successes and opportunities Creating and reviewing goals for key hourly staff and BOH team members Profitable Financial Operations - The Assistant Kitchen Manager is held accountable to the store being a profitable operation. Key areas to this are: Understanding of Profit & Loss statement and what impacts it Understands the budget and how to impact it Comprehension of financial reporting platform, specifically all inventory functions You will work closely with the Chef to maintaining product levels without over ordering or running out of products Understands costs and how they impact the financial statement. Prime Costs - labor, food, beverage Controllable Costs - i.e. office supplies, marketing, training & education, printing Understands productive scheduling and is held accountable for: Writing schedules to budgeted labor percentage Managing to those numbers daily Reviewing opportunities and taking action to correct shortcomings Facilities – The AKM is responsible for working with the Chef to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant. Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess a base knowledge for the functions of all equipment. Health Department: Follow all safety & sanitation standards Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts Requirements Qualifications- College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Knowledge of computers (MS Office-experience and Google Platform a plus) Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures. Must have reliable transportation Must agree to background check Serv Safe Certification recommended. Working Conditions- Hours may vary if the manager must fill in for his/her coworkers or if emergencies arise. Typical work week = 50 hours including peak sales hours. It is expected for the sous to work the line as needed. Ability to perform all functions at the restaurant level, including delivery when needed. Position requires prolonged standing, bending, stooping, twisting, up and down stairs, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Abilities- Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Reading Comprehension - Understanding written sentences and paragraphs in work related documents. Speaking - Talking to others to convey information effectively Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do. #J-18808-Ljbffr