Kitchen Manager - The Ridge Environmental Ed. Center

Guest Services, Inc.•Haines City, FL

18d

About The Position

The Kitchen Manager is responsible for all aspects of unit operations and floor management, including food, beverage, equipment, and property, to support financial goals and company initiatives. The role cultivates a team environment that provides exceptional customer service, directs the management team, and ensures staff perform consistently at a high level. The Kitchen Manager motivates staff, instills accountability, and achieves results to drive unit success. The position plans, develops, and directs daily operations; monitors sales, labor, profit, and budgets; and recruits, trains, schedules, supervises, reviews, and directs management and staff. It also manages accounting records, reporting, cash control, and the unit’s profit and loss statement; addresses customer inquiries and complaints; and maintains safety, food-handling, sanitation, housekeeping, equipment, and facility standards. The Kitchen Manager serves as the company’s point of contact with clients and represents the company professionally in interactions with clients, guests, associates, and vendors. The job requires physical presence at the worksite and involves frequent movement throughout the unit, standing for the workday, climbing steps, lifting and carrying items, and working in temperature extremes indoors and outdoors. Clear English reading, writing, speaking, and listening skills are needed in a fast-paced environment.

Requirements

High school diploma or GED.
At least 3 years of related management experience.
Ability to interact effectively with a wide variety of people.
Ability to organize and coordinate multiple priorities, lead a team, and solve problems.
Strong customer-service abilities, including actively looking for ways to assist customers and coworkers.
Ability to move about frequently within the unit; bend, lift, carry, reach, and extend arms and hands above shoulder height.
Ability to lift, carry, and push up to 25 lbs. regularly, 30–35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand for the entire workday and climb steps regularly.
Ability to withstand temperature extremes in indoor and outdoor environments.
Ability to read and write work-related documents in English and communicate clearly in English with customers and coworkers in a fast-paced environment.
Physical presence at the job site is essential.

Nice To Haves

Bachelor’s or business degree preferred.
Food Safety Certification is a plus.

Responsibilities

Plan, develop, and direct daily unit operations.
Forecast and analyze sales, labor, and profit, and ensure compliance with the established budget.
Schedule, supervise, and participate in unit operational duties.
Recruit, supervise, train, schedule, discipline, review, and direct unit management and staff.
Maintain accounting records, daily reports, and cash control; manage the P&L statement.
Respond to customer inquiries and resolve complaints.
Maintain a safe facility and ensure standards for equipment maintenance, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
Notify the District Manager of unusual events, circumstances, or safety or quality-control issues.
Act as the company’s point of contact with clients and represent the company professionally to clients, guests, associates, and vendors.
Maintain and enhance the company’s image.