Kitchen Manager - Full-Time - $1000.00 Sign on Bonus

Buehler's Fresh Foods•Wooster, OH

About The Position

The Kitchen Manager is responsible for the successful operation of the restaurant, deli, catering, and other food service operations. The role works closely with food service teams to provide customers with an exceptional experience and support the company’s goal of becoming the Best in Food Service. The position is non-exempt while training, at 40 hours per week, and transitions upon completion of training to an exempt salaried position working 45 hours per week. Hours follow store operations and include some weekends. A $1,000 signing bonus is available after the successful candidate completes six months in the hired role.

Requirements

Be at least 18 years of age.
Able to occasionally stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 40 pounds and occasionally 60 pounds.
Manual dexterity, auditory and visual skills, and ability to follow written and oral instructions and procedures.
Able to work in a kitchen environment with frequent exposure to heat, steam, fire, and noise.
Able to manage stress and maintain composure during busy meal periods, holidays, and large or multiple catered events.
Able to work with minimal supervision while remaining productive.
Able to provide flexibility in scheduling, including some weekends.
Complete six months in the hired role to qualify for the signing bonus.

Nice To Haves

Previous kitchen management experience, food service management experience, or familiarity with food service operations.
Demonstrated leadership skills and growth potential.
Enjoys managing operations, training and coaching employees, and working in a team environment.
Values positivity, friendliness, dependability, and reliability.
Commitment to customer service and preparing and serving food and events to meet customer expectations.

Responsibilities

Be accountable for profit and loss and maximize sales generation.
Monitor and enforce customer service standards for deli, kitchen, restaurant, and catering employees.
Schedule and execute effective, efficient labor.
Maximize profitability through expense control, ordering, shrink control, and efficient production.
Maximize sales through customer satisfaction, department cleanliness, suggestive selling, and food presentation.
Establish and maintain effective staffing guidelines to support customer service and satisfaction.
Assist in identifying and recommending employee career-development opportunities to meet current and future business needs.
Enforce quality standards through personal observation, communication, and follow-through.
Monitor competitors’ activities and recommend menu items and restaurant promotions.
Control shrink, inventory levels, supply costs, repair and maintenance, and restaurant cash.
Implement safety and sanitary procedures to comply with governmental regulations.
Direct the execution of programs and projects within areas of responsibility.
Implement and communicate policies and procedures.
Cover for the Restaurant Manager in their absence.
Perform other duties as directed or assigned.
Train and coach employees, provide recognition, delegate tasks, and manage projects efficiently.
Work flexibly to accommodate customer demand and staffing needs, including some weekends.