General Summary: The Restaurant Manager Supports the General manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the General Manager and requires minimal supervision.
Essential Duties & Responsibilities:
Knowledgeable in current Company policies, practices and industry standards as they pertain to the organization and their impact on the organization as a whole.Responsible for training, monitoring and implementing operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.Assists the General Manager in recruitment, selection, promotion, employee relations and scheduling relating to individual performance and business needs.Coordinates the preparation, cooking and packaging of food orders as needed.Monitors food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.Records and analyzes cash flow, movement of inventory, labor costs and cost of sales on a daily basis.Observes all state and federal regulations as required by law to ensure the health and well being of employees and/or guests.Administer Progressive Discipline Policy according to guidelines.Lead by demonstrating a willingness to assume any responsibility or perform any task ("shift to assist") regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned. Requirements:Required Knowledge, Skills, & Abilities:
Minimum two years previous management experience in a full service establishment based on management's discretion.Knowledgeable in both back-of-house and front-of-house operations.Capable of making clear concise oral and written communication to all levels of employees.Proficient use of all restaurant equipment including but not limited to such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.Education & Experience: High School diploma or equivalency as determined by management.
Certifications/Licenses: Food Service Manager Certificate and completion of M.I.T. Program.
Physical & Mental Requirements:
Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping. Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.Working Conditions:
Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.
Compensation details: 0 Yearly Salary
PIbc2cc26dd44c-2092
Read LessChef de Cuisine is responsible for developing and standardizing recipes, maintaining food costs, and ensuring a high standard of food quality and presentation. Must be well-versed in culinary arts with a passion for food and a keen eye for detail. Monitor food costs, inventory, and waste to maintain profitability. Ensure compliance with food hygiene and Health and Safety Standards.
• Oversee daily operations of kitchen.
• Train staff.
• Ensure promptness, freshness, rotation, and quality of dishes.
• Costing, pricing, and sourcing menu items with Chef
• Assist Executive Chef in creating new dishes and planning menus.
• Help oversee the work of the culinary team and conduct performance evaluations.
• Expedite orders to maintain a steady flow of dishes.
• Perform other responsibilities as required or directed.
Required Qualifications/Skills
o Maintain cordial and effective relationships with co-workers, vendors, and other business contacts.
o Knowledgeable of back of house operations
o Ability to take initiative, strategize, and plan.
o Effectively interacts with others by utilizing excellent communication skills, cooperating purposefully, and providing information as needed, to achieve the business goals of the organization.
o Ability to build strong relationships/alliances with all team members.
o Excellent time management skills.
o Strong interpersonal skills.
o Professional verbal and written skills.
o Current Driver License.
o Current ServSafe Certification.
Preferred Education and Experience
o High School Diploma or equivalency determined by management.
o At least three years of previous professional chef experience in fine dining.
o Culinary Arts Degree or Associate's Degree preferred.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties of this job, the employee is regularly required to talk and hear; to use hands and fingers to handle, feel, or operate objects, tools, or controls, and reach with hands and arms.
• Position may involve occasional periods of lifting of up to 50 lbs.
• The employee is frequently required to sit and stand for extended periods of time.
• Position requires high mobility.
Requirements:PI301e6e53741d-4345
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