Restaurant Manager

La Prensa Tacos & Tapas Standard Operating Procedures –

Kitchen Manager / Restaurant Manager

NOTE: Mexican restaurant experience is preferred.

1. Purpose To ensure consistent, efficient, and high-quality restaurant operations by providing clear procedures for managing the kitchen and front-of-house, overseeing staff, maintaining food safety, and meeting company performance standards.

2. Responsibilities Overview ● Oversee daily restaurant operations (kitchen + front-of-house coordination) ● Ensure compliance with La Prensa’s brand standards and SOPs ● Maintain food quality, consistency, and presentation ● Manage scheduling, staffing, and labor cost control ● Monitor inventory and food cost control measures ● Enforce safety, sanitation, and cleanliness standards ● Drive guest satisfaction and resolve customer concerns ● Report to the Franchise Owner / Area Manager

3. Opening Procedures 3.1 Arrival & Pre-Shift ● Arrive at least 1 hour before opening ● Conduct walk-through inspection of kitchen, dining area, restrooms, and storage areas ● Verify all equipment is functioning (hot line, refrigeration, dishwashers, POS systems) ● Review prep list with kitchen staff, confirm assignments ● Check deliveries from previous night / early morning and log any discrepancies

3.2 Staff Briefing ● Hold a pre-shift meeting with all staff to review: ○ Daily specials or menu changes ○ Service goals & upselling reminders ○ Safety updates ○ Any upcoming events or catering orders

4. Shift Operations

4.1 Kitchen Oversight ● Verify all recipes are followed exactly per La Prensa standards ● Conduct random quality checks on dishes before they leave the kitchen ● Ensure prep station par levels are maintained ● Address equipment issues immediately and log in maintenance book

4.2 Guest Service Oversight ● Support front-of-house with guest interactions when needed ● Resolve guest complaints promptly and with empathy ● Ensure service times meet La Prensa’s speed standards

5. Inventory & Ordering ● Maintain accurate daily inventory counts for high-cost items (protein, alcohol, specialty ingredients) ● Use FIFO (First-In, First-Out) storage method for all food and beverage items ● Submit orders to approved vendors on assigned days per franchise schedule ● Investigate any unusual food cost increases or waste trends

6. Food Safety & Cleanliness ● Enforce all local health department and La Prensa sanitation guidelines ● Confirm all hot foods hold at ≥ 140°F and cold foods at ≤ 41°F ● Require all staff to use proper PPE and follow handwashing protocol ● Conduct mid-shift and end-of-shift cleaning checks ● Keep detailed temperature logs for refrigeration and holding equipment

7. Staff Management ● Schedule staff to meet forecasted sales while controlling labor costs ● Ensure all employees clock in/out correctly ● Provide ongoing training for kitchen and FOH staff ● Handle disciplinary actions in line with company HR policy

8. Closing Procedures ● Review all closing checklists for kitchen and FOH ● Verify food is properly stored and labeled with date/time ● Ensure all cleaning tasks are completed, floors mopped, trash removed ● Secure all doors, windows, and equipment before leaving ● Send end-of-day sales, labor, and incident reports to owner/area manager

9. Reporting & Communication ● Maintain a daily manager log noting: ○ Sales performance ○ Staffing issues ○ Equipment maintenance needs ○ Guest feedback ● Participate in weekly calls or meetings with ownership for updates and review

10. Performance Standards ● Food Quality: 100% adherence to recipes & plating standards ● Service Speed: Ticket times under 8 minutes for dine-in, 12 minutes for large orders ● Labor Control: Within 20–25% of sales (FOH & BOH combined) ● Food Cost: Within 25–30% of sales ● Guest Satisfaction: 95% positive review target on feedback channels

La Prensa Tacos & Tapas Daily Checklist – Kitchen Manager / Restaurant Manager Opening Checklist

☐ Arrive at least 1 hour before opening

☐ Conduct full facility walk-through (kitchen, dining, restrooms, storage)

☐ Verify all equipment is functioning (grills, fryers, ovens, refrigeration, POS)

☐ Review prep list with kitchen staff & assign tasks

☐ Check all deliveries (quality & quantity) and log any issues

☐ Ensure all stations are stocked to par levels

☐ Hold pre-shift meeting (menu changes, goals, safety reminders)

☐ Confirm all staff are in uniform & clocked in

☐ Verify temperature logs for cold & hot holding equipment Mid-Shift Checklist

☐ Conduct random plate checks for quality & presentation

☐ Monitor ticket times & service speed

☐ Ensure prep levels are maintained during service

☐ Support FOH as needed with guest service

☐ Check cleanliness of dining area, restrooms, and bar

☐ Verify staff compliance with food safety procedures

☐ Address and log any equipment issues immediately

☐ Monitor sales and labor reports for staffing adjustments Closing Checklist

☐ Ensure all food is stored, labeled, and dated (FIFO method)

☐ Confirm kitchen and FOH cleaning checklists are completed

☐ Sanitize all prep and cooking surfaces

☐ Mop floors & remove all trash to exterior bins

☐ Check refrigeration and freezer doors are closed securely

☐ Lock up all alcohol storage (if applicable)

☐ Turn off all cooking equipment per shutdown protocol

☐ Secure all doors and windows

☐ Complete end-of-day sales & labor reports

☐ Log any incidents, guest feedback, or equipment repairs needed Weekly Manager Tasks (for reference)

☐ Place vendor orders according to schedule

☐ Review inventory reports & adjust par levels

☐ Hold staff training or refresher sessions

☐ Deep-clean kitchen equipment (grill, fryers, oven, hood filters)

☐ Review online reviews & guest feedback

☐ Update schedules for upcoming week

Pay: $45,000.00 - $50,000.00 per year

Benefits:

• Health insurance

Work Location: In person