Kitchen Mgr-McCormick & Kuleto's Seafood & Steaks

KRG•San Francisco, CA

About The Position

The Kitchen Manager at McCormick & Kuleto's Seafood & Steaks leads back-of-house operations and hourly associates, helping develop the team and meet or exceed guest expectations. The role requires a high-energy, passionate, hospitable leader who leads by example. Managers may be cross-trained and are not limited to the listed areas of responsibility. The Kitchen Manager oversees staffing, training, performance management, labor scheduling, and administrative duties. The role also maintains food quality and service standards, guest satisfaction, sanitation, safety, inventory and ordering practices, and food-cost controls. The position involves working in a restaurant kitchen, standing for extended periods, handling kitchen equipment and supplies, and using office equipment. Typical work week is 50 hours; hours may vary when covering employees or responding to emergencies.

Requirements

At least 2 years of experience in a Kitchen Manager role.
At least 1 year of experience scheduling and managing labor.
Knowledge of computers, including MS Word and Excel.
Proficiency in food planning and preparation, purchasing, sanitation, security, cost accounting, budget development, financial planning, and strategy.
Valid driver's license.
Excellent communication skills.
Current alcohol and food certifications that meet state requirements.
Ability to stand for up to ten or more hours; lift 30–50 pounds; and perform pushing, pulling, stretching, and continuous bilateral finger and wrist motions.
Ability to perform prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 45 pounds, and repetitive hand and wrist motions.
Ability to work with hot, cold, and hazardous equipment and operate phones, computers, fax machines, copiers, and other office equipment.

Nice To Haves

College degree preferred.
Bachelor of Science degree in hotel/restaurant management desirable.
A combination of practical experience and education may be considered as an alternative.

Responsibilities

Direct the activities of back-of-house hourly associates and ensure cleanliness, sanitation, and friendly, efficient guest service.
Maintain an accurate manpower plan for back-of-house staffing needs.
Train and develop team members through orientations, ongoing feedback, performance expectations, and regular performance reviews.
Enforce policies and procedures, apply disciplinary action standards, and follow up promptly on employee complaints while meeting legal and company standards.
Train kitchen personnel in the safe operation of kitchen equipment and utensils, as well as cleanliness and sanitation practices.
Complete financial, reporting, personnel, and payroll administrative duties accurately, on time, and in accordance with company policies and procedures.
Schedule and assign labor based on anticipated business activity, staffing needs, and labor-cost objectives.
Execute policies and standard operating procedures and implement improvements to production, productivity, quality, and service standards.
Monitor, evaluate, and audit food, beverage, and service offerings; initiate improvements and build relationships with guests.
Maintain a safe, secure, and healthy facility by enforcing sanitation standards and procedures, complying with health and legal regulations, and maintaining security systems.
Ensure food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Order food products according to specifications and ensure deliveries meet unit-count, condition, receiving-policy, and procedure requirements.
Control food cost and usage through proper requisitioning, storage, standard recipes, waste control, and monitoring food-holding and refrigeration temperatures.
Perform all functions at the restaurant level.