Food&Bev Kitchen Manager

Guest Services, Inc.•Park, KS

About The Position

Food & Bev Kitchen Manager is responsible for all aspects of unit operations. Including food prep, recipe execution, maintaining food costs goals, equipment maintenance, and property to facilitate the fulfillment of financial goals /company initiatives. The Food & Beverage Manager cultivates a team environment that provides exceptional customer service while directing the management team and ensuring all staff members perform at a consistently high level. The Food & Beverage Manager motivates, instills accountability, and achieves results to drive success in the unit.

Requirements

High School Diploma/GED required.
At least 3 years of experience in related kitchen f/b management required.
Food Safety Certified Manager certificate.
Demonstrated talent for interacting with a wide variety of people.
Ability to effectively organize and coordinate multiple priorities; ability to work well as a team leader; ability to problem-solve.
Strong customer service abilities; actively looks for ways to assist customers and coworkers.
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit.
Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand for the entire workday and to climb steps regularly.
Withstanding temperature extremes in indoor and outdoor environments.
Reading and writing work-related documents in English.
Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
Constantly communicates and receives verbal communication with other employees in a fast-paced environment.
Physical presence at the job site is essential to perform job duties.

Nice To Haves

Bachelor's or Business Degree preferred.

Responsibilities

Must have previous line cook/prep experience
Prepare Menu items according to spec, train/coach staff, control labor & food costs.
Inventory control a must- ordering, counting, and monitoring waste
Plan, develop, and direct daily operations.
Forecast and analyze sales, labor, and profit; and, ensure compliance with established budget.
Schedule, supervise, and participate in the operational duties specific to the unit.
Recruit, supervise, train, schedule, discipline, review, and direct the unit's management and staff.
Maintain accounting records, daily reporting requirement, and cash control.
Manage P&L statement.
Respond to customer inquiries and resolve customer complaints.
Maintain and ensure safe facility environment including standards for maintenance and upkeep of unit's equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
Notify General Manager of all unusual events, circumstances, or other safety or quality control issues.
Act as Company's point of contact with clients.
Represent the company in a professional and positive manner at all times.
Maintain and enhance the company's image when interacting with clients, guests, associates, and vendors.