Kitchen Manager/ Hospitality Manager
About The Position
SUMMARY: If you have buffet experience and Golden Corral, Ryan's, Sizzler, Hometown or Old Country in your recent work experience is a plus. Past experience should include responsibility for the successful overall direction and operations of a Buffet in alignment with the goals and objectives of the restaurant. You should be able to perform your duties in full accordance with all operational policies and procedures, as well as regulatory policies and procedures. The applicant who is offered the job will perform some duties of both the kitchen manager and hospitality manager position until we see what their strengths are, then we will either assign as Hospitality Manager or Kitchen Manager. This is a full-time position. Pay depends on experience. PLEASE SUBMIT YOUR RESUME AND A LIST OF REFERENCES. AT LEAST 2 MUST BE PROFESSIONAL AND 1 MAY BE PERSONAL. IF NO LIST IS AVAILABLE, YOU MAY SUBMIT A LETTER OF REFERENCES WITH CONTACT INFORMATION.
Requirements
- Previous working experience as hospitality manager for 5 years
- Working experience in customer service or sales
- Knowledge of the best practices and procedures for customer service, hospitality management, hotel operations
- Hands on experience with MS Office and relevant software (e.g. ERP)
- Excellent communication, leadership, relationship building and interpersonal skills
- Problem-solving aptitude
Nice To Haves
- BA in hospitality management or similar relevant field preferred but not required
- If you have buffet experience and Golden Corral, Ryan's, Sizzler, Hometown or Old Country in your recent work experience is a plus.
Responsibilities
- Develops and monitors budgets and sales goals related to food and labor costs.
- Estimates daily and weekly production and inventory food requirements.
- Coordinates inventory needs with menu forecasts.
- Monitor all food products for quality and established standards.
- Interact with kitchen management on presentation and menu execution.
- Complete administrative duties which include but are not limited to completion of paperwork, daily reports, menu analysis, cost analysis, and ordering supplies for point of sales system.
- Responsible for all subordinate performance reviews and disciplinary actions.
- Forecast, create, and/or approve all schedules.
- Hire qualified personnel when needed/Monitor training of all team members.
- Perform all subordinate position functions as needed.
- Anticipate and control flow of service to ensure guest satisfaction/Establish standards for customer service
- Organize and coordinate people and operations/Supervise and oversee staff members
- Check supplies and equipment quantity and quality
- Develop and communicate standard operating procedures
- Ensure adherence to relevant legal, health and safety regulations and guidelines
- Keep and update relevant documents and records/
- Create reports for senior management
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
