Kitchen Manager

The Melting Pot is an award winning, polished-casual restaurant seeking a Kitchen Manager to join our management team. This restaurant company has strong family values, exceptional food & beverage served in immaculate surroundings with genuine hospitality, high ethical standards whereby exceeding guest’s expectations routinely.

RESPONSIBILITIES

Cost Controls

• Trains and develops heart of the house staff in all areas of cost control as needed.
• Ensures all products are prepared and served according to company standards; utilizing only authorized products and procedures. Updates and maintains appearance of merchandise and product displays as needed / required.
• Immediately documents and reports repairs and maintenance issues.
• Monitors heart of the house labor costs through constant evaluation of training, productivity, and weekly labor projections compared to actual hours; utilizes labor proformas.
• Analyzes and controls assigned heart of the house expenditures of restaurant to meet budgetary requirements.
• Participates in P&L reviews with management team at the end of each period, and creates individual action plans to adjust any discrepancies.
• Maximizes food inventory, ordering, receiving costs controls and procedures through training, monitoring, inventory controls, and correct POS pricing structures.

Shift Supervision Instills and reinforces our culture.

• Supervises assigned staff to exceed our guests’ expectations.
• Practices teamwork by communicating with and assisting all members of the management team.
• Uses checklists to ensure proper set-up and close down of each shift.
• Performs regular kitchen line, food safety, and temperature checks to ensure overall efficiency of restaurant kitchen operations.
• Coaches and directs staff using effective verbal communication skills.
• Takes complete ownership-mentality of business to ensure daily successful execution.

Administration

• Ensures all financial and administrative reporting is accurate and submitted according to scheduled deadlines.
• Ensures all cash control procedures are implemented and followed by hourly staff and members.
• Correctly handles all staff and guest incident reporting by utilizing appropriate forms and procedures.
• Conducts safety inspections on a monthly basis and develops action plans with the management team relative to safety and sanitation issues.
• Conducts scheduled performance appraisals as required; two times per year for hourly staff.
• Organizes and updates all office notebooks, memos, and other communications.
• Supports, implements, and executes local marketing initiatives.
• Follows all state and federal guidelines in regards to food safety, labor regulations, or other mandated statutes required by law; keeps self informed of new procedures and laws.
• Creates individual development plans (IDPs) / action plans for self to maximum performance and operations excellence.
• Uses and supports all approved training programs and development processes to improve staff proficiencies.
• Supports the restaurant’s succession plan to encourage growth of team and to prevent shortages within staff and management team.

Management Scheduling

• Works a five day workweek, averaging 50-55 hours per week; additional if needed or required.
• Works a combination of opens and closes; enabling all management to have a full understanding of restaurant operational requirements and a balanced work-personal life ratio.
• Participates in management meeting a minimum of every two weeks to set goals and review current projects.
• Supports and participates in scheduled events, ordering days, manager meetings, area meetings, orientations, training sessions, and other special events on the management schedule.

ACCOUNTABILITIES:

• Reports to work on time each day.
• Dresses according to company policy.
• Keeps immediate supervisor informed of all business matters pertaining to all areas of responsibility. Takes prompt action to resolve problems or barriers and suggest alternative solutions or actions when necessary.
• Performs all duties in a timely, effective, and proficient manner in accordance with established company policies to achieve the expected results of the position responsibilities.
• Maintains favorable business relationships with peers, field staff, vendors, and other company employees to foster and promote a cooperative and harmonious working climate.
• Demonstrates effective project management, communication, and follow-up skills at all times.
• Performs other duties and special projects as required.
• Maintains strict confidentiality with information or knowledge considered sensitive or confidential in nature.

SUPERVISORY RESPONSIBILITIES

• Directs:Dishwashers, Prep, Line, Expo, Salad / Chocolate, and other hourly staff as needed or required.
• Indirect:Certified Opening Trainers; Certified Trainers; Hourly Staff: Servers, Hospitality Specialists, Bartenders, and Service Assistants.

QUALIFICATION REQUIREMENTS

To perform this job successfully, the individual must be able to perform all job responsibilities and accountabilities. The items listed in this job description are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION & EXPERIENCE

Minimum high school graduate. Minimum two years as an Assistant Manager or Kitchen Manager in an upscale-casual or other high-end restaurant concept. Food safety certification required.

Job Type: Full-time

Job Type: Full-time

Pay: From $50,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Education:

• High school or equivalent (Required)

Experience:

• Kitchen management: 2 years (Required)

Work Location: In person