Vacancy expired!
POSITION TITLE: General Manager (strong kitchen background/experience)
REPORTS TO: Operations Director; Owners
POSITION SUMMARY:
Responsible for the smooth running of the FOH, kitchen, and managing areas of profit, product, waste; cost control, safe food practices and training within the kitchen.
Detailed General Manager Duties and Responsibilities:
Financial:
Should foster sound financial/business decision making, demonstrates honesty, integrity and leads by example.
Maintain a food cost of 30% or below.
Labor - Appropriate for seasonal needs, reviewed daily, budgeted quarterly.
Review previous years data when writing schedules & to meet forecast and budget.
Personnel:
Sets performance standards and monitors performance.
Utilizes interpersonal and communication skills to lead, influence, and coach staff.
Trains, develops and motivates culinary staff to meet and exceed established food preparation standards on a daily basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine.
Kitchen Morale - Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Provide direction for all day-to-day operations in the kitchen.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Discuss daily food reports; prep lists, PMIXs¦ with key kitchen and F&B team members.
Ensure sufficient staffing levels are scheduled to accommodate business demands.
Follows and enforces all applicable safety procedures specified for kitchen and food servers.
Run daily meetings to communicate; specials, areas of focus, and general rapport.
Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
Trains kitchen associates on the fundamentals of cooking and excellent plate presentations
Full responsibility for interviewing and hiring new applicants for kitchen.
Frequently review finished products for quality and presentation before the orders are send to guest.
Ensures disciplinary procedures and documentation are completed according to employee Manual.
Product:
Responsible for menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Regular creation of specials.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Coordinates with the sales reps for acquisition of needed goods and services
Ensure proper purchasing, receiving and food storage standards in the kitchen.
Obtains feedback on food quality, presentation and service levels, and adjusts accordingly.
Maintain Quality levels of receiving, storage, production and presentation of food
Facilities:
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and standards.
Vacancy expired!