Rotolo's Craft & Crust

KM Job Description
Rotolo’s Craft &amp; Crust
Willow Park, TX
REPORTS TO: General Manager/Owner
Summary of Position:
Responsible for ensuring all restaurant operations run smoothly. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. There are times when the KM must fulfill the duties of everyone else in the restaurant: Line Cook, Prep Cook, Shift Leader, etc. The duties outlined below are in addition to job descriptions of the positions previously mentioned.
DUTIES &amp; RESPONSIBILITIES:
<ul>
<li>Managers are generally expected to work 50hrs per week</li>
<li>Understand completely all policies, procedures, standards, specifications, guidelines and training programs.</li>
<li>Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.</li>
<li>Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.</li>
<li>Make employment and termination decisions.</li>
<li>Fill in where needed to ensure guest service standards and efficient operations.</li>
<li>Continually strive to develop your staff in all areas of managerial and professional development.</li>
<li>Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.</li>
<li>Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.</li>
<li>Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.</li>
<li>Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.</li>
<li>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.</li>
<li>Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.</li>
<li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.</li>
<li>Watch for and deter theft (including eating on the line, giving away food, etc.) by managing employees on shift and watching food costs through purchasing.</li>
<li>As the Kitchen Manager you will be solely responsible for training new hires yourself or by coordinating a training schedule with your staff.</li>
<li>Communicate professionally with the entire staff to provide them with the utmost respect. This communication is the key to keeping up to speed with the daily operations of the restaurant and understanding the staff's perspective.</li>
<li>When creating this schedule, it is necessary to consult employee requests, special events, holidays, etc. If there is a no call / no show situation or if a shift cannot be filled, it is the responsibility of the Kitchen Manager to fill that shift themselves.</li>
<li>Responsible for all product / supply ordering and vendor relations.</li>
<li>You must receive a State and Local Liquor License within 30 days of employment. Must receive a ServSafe Certificate within the first 30 days of employment.</li>
</ul>
QUALIFICATIONS:
<ul>
<li>Be 21 years of age.</li>
<li>Be able to communicate and understand the predominant language(s) of the restaurant's trading area.</li>
<li>Have knowledge of service and food and beverage, generally involving at least three years of front- of-the-house operations and/or assistant management positions.</li>
<li>Possess excellent basic math skills and have the ability to operate a cash register or POS system.</li>
<li>Be able to work in a standing position for long periods of time (up to 12 hours).</li>
<li>Be able to reach, bend, stoop and frequently lift up to 50 pounds.</li>
<li>You must have the stamina to work 50 hours per week.</li>
<li>Ability to work well with and manage others</li>
<li>Be able to communicate clearly, politely, and concisely with our staff.</li>
<li>Must have expert knowledge of general kitchen and cooking/prepping procedures and functions.</li>
<li>Must have expert knowledge of the general front-of-house procedures and functions.</li>
<li>Finally, you must have an overall understanding of management's goals and philosophies of store operations.</li>
</ul>
Join us as a Kitchen Manager where your leadership will inspire culinary excellence! We value your expertise in managing hospitality teams and delivering memorable dining experiences while supporting your professional growth within our dynamic environment.
Pay: $50,000.00 - $70,000.00 per year
Benefits:
<ul>
<li>Employee discount</li>
<li>Paid time off</li>
<li>Paid training</li>
</ul>
Work Location: In person

Kitchen Manager

Kitchen Manager

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