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21801 26693

Kitchen Manager

The Boiling Crab Restaurant

Mar 08, 2016 - City Of San Diego

Job description

Department: Operations

Reports to: General Manager

Position Summary: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. 

Major Responsibilities: Primary duties and responsibilities include but are not limited to the following:

 Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization

  • Manage day to day operations during scheduled shifts that includes daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness
  • Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.
  • Prepare end of shift reports including Daily Labor, Food Control and Daily Sales
  • Immediately communicate equipment problems, practice good preventative maintenance on store assets
  • Increase sales by ensuring guest satisfaction and prompt problem resolution
  • Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction
  • Exercise good judgment and decision making in escalating concerns and aggressively resolve issues
  • Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company
  • Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment
  • Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards
  • Conduct line checks in accordance with Company standards
  • Ensure the cleanliness of the kitchen by maintaining to specified standards
  • Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development
  • Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members
  • Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement
  • Adhere to Federal, State and local laws in addition to Company policy(regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards
  • Ensure that HOH team avoid cross contamination improper food handling and/or storage practices, etc., through proper training and supervision
  • Set performance expectations and monitor training process to ensure quality of training
  • Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards
  • Ensure complete and timely execution of corporate & local restaurant marketing programs
  • Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy
  • Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization

Essential Requirements: 

  • High School Diploma required; some college or hospitality background preferred
  • A proven drive for quality guest service in the Hospitality Industry
    • Ability to problem solve and handle high stress situations in a fast paced environment
    • 2 - 3 years of experience in a position of increasing responsibility in the hospitality industry
    • High motivation with strong interpersonal, organizational, and time management skills
      • Excellent written and verbal communication skills
      • Strong leadership and assessment skills
      • Able to act quickly and decisively
      • Ability to lift up to 50 pounds
      • Willingness to work irregular hours, nights and weekends, while on your feet
        • Ability to demonstrate and teach Slater’s mission and culture
        • ServSafe Manager’s Certificate 

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