Kitchen Manager

Elevate Entertainment Group•San Marcos, TX

47d

About The Position

The Kitchen Manager is passionate about providing quality dining experiences for our guests. They are responsible for all kitchen operations and supervision of all kitchen cast members, safety, and sanitation. The Kitchen Manager ensures that the shift is run in a smooth manner with a focus on quality and timely execution while attending to any unexpected problems or emergencies that may arise. They are responsible for staffing, scheduling, financial goals, and team development of the kitchen.

Requirements

Holds self and others accountable to consistently maintain high-performance standard
Leadership and motivational skills
Strong organizational and time management skills with the ability to multitask and delegate projects and tasks simultaneously
Strong written and verbal communication skills
Strong decision-making skills
Equally comfortable communicating, negotiating, and working with guests, peers, direct reports, vendors or partners
High guest satisfaction expectations and focus
Resourceful problem-solving skills
Self-motivated and results driven
Minimum 3 years of F&B management experience
Understanding of operational excellence
Required state alcohol certification and Manager ServSafe Certification required
Bilingual Spanish/English
Availability to work during holidays, nights, and weekends with increased hours during peak times
Prolonged periods of standing, walking, climbing stairs
Must be able to lift 50 pounds at times

Nice To Haves

Graduate of an accredited Hospitality Management program or equivalent preferred

Responsibilities

Fully responsible for overseeing services and busy periods at the pass and takes responsibility of being the last set of eyes prior to customers receiving.
Ensures food quality by completing thorough line checks and tasting/testing food on a consistent basis.
Understanding of or the ability to take direction on managing Food Cost, Labor Cost and Inventory processes.
Maintain food quality and safety standards, overseeing all phases of food procurement, production and service.
Focus on inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation and service/production standards.
Have the desire or ability to learn how to achieve or exceed written budgets while utilizing kitchen systems, schedules, tools and procedures to attain those goals.
Oversee the people function in the kitchen ensuring recruitment, selection, orientation and training functions meet or exceed company-specified criteria.
Responsible for all scheduling aspects. Being able to forecast anticipated business needs during busy and slow periods.
Build and maintain the morale of the kitchen team by maintaining a respectful and professional environment.
Work closely with the management team to identify and develop employees for future leadership roles and also being able to identify issues or concerns with employees and take proper action.
Performs other related duties as necessary or assigned.