A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
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Job Description Job Description Description:
Walking Tall Brands DBA Walk-On's Sports Bistreaux Kitchen Manager The Kitchen Manager (KM) is responsible for supporting the EKM in all culinary operations of a Walk-On's Sports Bistreaux while exhibiting leadership and direction to the Heart of House (HOH) team. The KM must have the ability to support a high volume, creative, scratch kitchen through an impeccable recipe and spec knowledge, culinary techniques, and experience. He or she must be able to excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top-of-the-line equipment, and high operating standards. The KM must promote a fun and welcoming work environment through positive reinforcement and teamwork. The KM must be able to motivate, coach, teach, develop, and inspire the Heart of Hose team to provide each guest with memorable food. Finally, the KM must support the EKM in his or her endeavor to build sales and maximize financial success through controlled food and labor costs.
Job Duties:
Ensures proper staffing levels by recruiting and interviewing talented kitchen staff members following company guidelines Manages HOH team, including scheduling, performance feedback, and discipline Responsible for motivating the team daily to create and ensure a fun and successful work environment Responsible for maintaining the highest food quality from the back door to the guest's table Is responsible for ongoing training and professional development of all Heart of House (HOH) team members Responsible for maintaining and exceeding all Walk-On's standards and holding the team to the same standards Effectively communicates with the management team and corporate team to ensure effective and efficient operations without issue Effectively builds trust with team members and fellow management by providing clear and honest communication and feedback Responsible for completing all operational tasks assigned by EKM or GM, while also holding him or herself responsible for the completion Responsible for the adherence to all kitchen systems Responsible for proper inventory procedures Responsible for supporting and reinforcing the highest food quality standards for the restaurant at all times through Walk-On's systems and standards Responsible for adhering to Walk-On's/Ecosure safety and sanitation guidelines Responsible for the financial success of the HOH through proper food costs, inventory levels, minimal waste, and labor costs. Responsible for creating an atmosphere where fellow managers and team members can thrive and enjoy their work. Is an expert and is constantly aware of all current metrics of sales, profitability, COGs, Labor, and other costs. Responsible for contributing thoughtful and impactful input to weekly manager meetings Responsible for leading by example, ensuring "the team is put before him or herself" mentality is maintained at all levels Responsible for setting the standard in both work ethic and attitude Hold him or herself and the team accountable for all wins and losses Any other duties as assigned by your supervisor.
Skills/ Qualifications:
Must have 2 years of kitchen management experience in a full-service, high-volume restaurant. Solid track record of success in previous assignments demonstrating upward career tracking Strong communication and leadership skills Culinary school background a plus
