Kitchen Mgr-McCormick & Kuleto's Seafood & Steaks

McCormick & Kuleto's Seafood & Steaks (KRG, LLC)•San Francisco, CA

1d•$80,000 - $90,000

About The Position

The Kitchen Manager at McCormick & Kuleto's Seafood & Steaks leads back-of-house hourly associates and helps develop a team that consistently meets or exceeds guest expectations. The role oversees cleanliness and sanitation, guest service, kitchen training, staffing, administrative duties, financial controls, food preparation, purchasing, and operational standards. Managers may be cross-trained and are not limited to a single area of responsibility. The position typically involves a 50-hour workweek, with hours that may vary when covering for employees or responding to emergencies. It requires the ability to perform all restaurant-level functions and work with hot, cold, and hazardous equipment, as well as office equipment.

Requirements

At least 2 years of experience in a Kitchen Manager role.
At least 1 year of experience scheduling and managing labor.
Knowledge of Microsoft Word and Excel.
Proficiency in food planning and preparation, purchasing, sanitation, security, cost accounting, budget development, and financial planning and strategy.
Decision-making ability.
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; push, pull, stretch, and continuously use fingers and wrists bilaterally.
Ability to perform prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 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.
Ability to perform all functions at the restaurant level.

Nice To Haves

College degree preferred; a Bachelor of Science in hotel or restaurant management is desirable. Practical experience combined with education may be considered as an alternative.

Responsibilities

Lead back-of-house hourly associates by example and promote hospitable, efficient guest service.
Maintain accurate back-of-house staffing plans and accomplish restaurant and bar human resource objectives.
Train and develop team members through orientation, ongoing feedback, clear performance expectations, and regular performance reviews.
Enforce policies, procedures, and disciplinary standards; ensure compliance with legal and company standards and promptly follow up on employee complaints.
Train kitchen personnel in the safe operation of kitchen equipment and utensils, and in cleanliness and sanitation practices.
Complete financial, invoicing, reporting, personnel, and payroll administrative duties accurately, on time, and according to company procedures.
Schedule and assign labor according to anticipated business activity, staffing needs, and labor cost objectives.
Execute operating policies and standard procedures, service standards, and improvements to production, productivity, and quality.
Monitor and evaluate food, beverage, and service offerings; initiate improvements and build guest relationships.
Maintain a safe, secure, and healthy facility by enforcing sanitation procedures, complying with health and legal regulations, and maintaining security systems.
Ensure food and products are prepared and served consistently according to recipes, portioning, cooking, and serving standards.
Order food products to specifications and ensure deliveries meet unit-count, condition, and receiving-policy requirements.
Control food cost and usage through proper requisitioning, storage, standard recipes, waste controls, and food-holding and refrigeration temperature checks.