Salaried Kitchen Manager - Full-Time

Buehler's Fresh Foods•Medina, OH

1d•Onsite

About The Position

The Buehler’s Kitchen Manager is responsible for the successful operation of the restaurant, deli, and other food service operations, including Catering. Their job is to ensure these departments are successful by guaranteeing that loyal customers have an exceptional experience each and every time they choose to shop or dine with us. This important position will work closely with the food service teams on a daily basis. One of our company strategies is to become the Best in Food Service, and that starts with one great customer experience at a time. Come join us as we strive to become the Best in Food Service.

Requirements

Attain at least 18 years of age
Able to occasionally be required to stand, reach, lift, bend, kneel, stoop, push and pull items weighing 40# - and occasionally 60#
This role requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures
Able to work within our kitchen environment that includes equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives…so frequently you will be exposed to heat, steam, fire and noise

Nice To Haves

Previous Kitchen Managing Experience; food service management experience or familiarity with food service operations
Demonstrates leadership skills and growth potential

Responsibilities

Profit and Loss Accountability
Maximizes sales generation.
Monitor and enforce customer service standards for deli, kitchen, restaurant and catering employees.
Schedules and executes effective and efficient labor.
Maximize profitability through expense control, ordering, shrink control and efficient production.
Maximizing sales through customer satisfaction, department cleanliness, suggestive selling and food presentation.
Establish and maintain effective and efficient staffing guidelines needed for customer service and satisfaction.
Assist in identifying and recommending career opportunities for employees’ development, allowing the company to meet the needs of the business level for now and in the future.
Enforce standards of quality through personal observation, communication and follow through.
Keep abreast of competition’s activities and makes recommendations for menu items and other restaurant promotions.
Controls shrink, inventory levels, supply costs, repair and maintenance and restaurant cash.
Implementation of safety and sanitary procedures to comply with governmental regulations.
Directs the execution of all programs and projects as it relates to your areas of responsibilities.
Implements and communicates policy and procedure.
Covers for the Restaurant Manager in his or her absence.
Other duties as directed or assigned.