Kitchen Manager Rock Bottom Rest and Brewery

$55000 $65000 Per Year

Were looking for an experienced Kitchen Manager to provide outstanding leadership for this fun & exciting bar/casual dining concept. The Rock Bottom has a lively bar and entertainment atmosphere with an outstanding menu that our guests wont soon forget!

We offer excellent health benefits and a 401k w/ company match.

Responsibilities:

As a Kitchen Manager at Rock Bottomyou must be high energy passionate and hospitable you would be expected to lead by person will direct the activities of the back of the house hourly associates ensuring the cleanliness and sanitation of the BOH friendly and efficient guest believe in cross-training therefor all of our Managers will not be limited to the following areas of responsibility.

Kitchen Manager Job Duties

Leadership

• Accomplishes restaurant and bar human resource objectives; maintaining an accurate and up to date manpower plan for back of the house needs.
• Executes training and development of team members through orientations ongoing feedback and establishment of performance expectations and by conducting performance reviews on a regular basis.
• Enforces policies and procedures and follows disciplinary action that legal and company standards are met and follow-up quickly on all employee complaints.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices

Business Execution

• Responsible for ensuring that all financial (invoices reporting) and personnel/payroll related administrative duties are completed accurately on time and in accordance with company policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Controls labor cost by scheduling and assigning employees; following up on work results.

Operational Execution

• Maintains operations by executing policies and standard operating procedures; implementing production productivity quality and Craft Republics service standards; determining and implementing system improvements.
• Maintains guest satisfaction by monitoring evaluating and auditing food beverage and service offerings; initiating improvements; building relationships with guest.
• Maintains safe secure and healthy facility environment by establishing following and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Ensure that all food and products are consistently prepared and served according to the restaurants recipes portioning cooking and serving standards.
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurants receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas product storage procedures standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.

Restaurant Kitchen Manager Skills and 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.
• At least 2 years experience in a KitchenManager role required.
• At least 1 year experience scheduling and managing labor is required.
• Knowledge of computers (MS Word Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation purchasing sanitation security cost accounting developing budgets financial planning and strategy
• Decision Making
• Valid drivers license
• Excellent communication skills

Working Conditions

• Stand for up to ten or more hours be able to lift 30-50 pounds use motion that entails pushing pulling stretching and continuous bilateral use of fingers and wrists.
• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week 50 hours).
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing bending stooping twisting lifting products and supplies weighing 45 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.

Certifications:

• Must have current alcohol and food certification that meets state requirements.

Required Experience:

Manager