Kitchen Manager

Blue Plate Restaurant Company Inc•Bloomington, MN

42d

About The Position

Accountabilities and Responsibilities Leadership - The KM is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The KM must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles. Running great shifts using great people and creating relationships with guests Hiring great people and not compromising standards Training and upholding people to company standards Communicating to team members clearly and effectively Communicating to GM and fellow managers clearly and effectively Identifying opportunities and taking swift action to correct behavior Always looking for sales opportunities Development of Team Members– Kitchen Managers are responsible for the development and cohesiveness of hourly team members in his/her assigned department (varies from store to store). This can be done in the following ways: Coaching & Mentoring Development Plans & Support Giving & soliciting consistent and constructive feedback Measuring and documenting team members successes and opportunities Profitable Financial Operations - The KM is held accountable to the store being a profitable operation. Key areas to this are: Understanding of Profit & Loss statement and what impacts it Ability to organize daily, weekly, per period financial obligations Understands the budget and how to impact it Comprehension of financial reporting platform, inclusive of all functions Daily Sales Reporting Accounts Payable Inventory Payroll Entry & Research As a KM you are responsible for most BOH and some FOH ordering. You are expected to order from BPRC’s primary vendors and build relationships ensuring best cost & service. Maintaining product levels without over ordering or running out of products, is an integral part of the position. Develop and Implement Marketing Initiatives - This is a key element to running a successful business. The Kitchen Manager will work closely with their Executive Kitchen Manager, General Manager and or Director of Culinary to ensure all initiatives align with the store and company brand standards. Training – Kitchen Managers are to assist the Executive Kitchen Manager and General Manager in the training of all employees. KMs are to work with EKM’s, GM, and or Director of Culinary to ensure training processes are in place. A welcoming orientation Training Plan specific to the department FOH Alcohol Compliance Department Trainers Training Materials (online and print) Initiative Implementation & Integration (menu, policy, standards, execution/operations) Hiring – It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, Kitchen Managers must strive to hire the best people by using all available tools and resources. Recruiting using both traditional and non-traditional methods Pre-Screening and interviewing all candidates using BPRC interview standards Selecting people who fit our brand - hospitality, appearance, enthusiasm Creating personnel files and communicating documentation requirements Facilities – Kitchen Managers are responsible for working with the Executive Kitchen Manager, the GM, and/or Corporate Chef to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant. Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess a base knowledge for the functions of all equipment. Health Department: Follow all safety & sanitation standards Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts Culinary - The KM is responsible for working closely with Executive Kitchen Managers, the General Managers, and or the Director of Culinary to ensure adherence to Executive Team expectations and guidelines. Keep the menu fresh and relevant through features and bi-annual menu changes Hold all team FOH & BOH accountable for adherence to expectations Conversing and coaching on a daily basis Maintain food quality and sanitary practices for food handling & cleanliness Will uphold all ServSafe guidelines both FOH & BOH

Requirements

A combination of practical and growth based experience in Culinary and experience as a Sous Chef of Kitchen Manager preferred.
Knowledge of computers (MS Office-experience and Google Platform a plus)
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.
Must have reliable transportation
Must agree to background check
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Speaking - Talking to others to convey information effectively
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Nice To Haves

ServSafe Certification recommended.

Responsibilities

Lead by example
Organize, energize, develop and lead a diverse work group
Run great shifts using great people and creating relationships with guests
Hire great people and not compromising standards
Train and uphold people to company standards
Communicate to team members clearly and effectively
Communicate to GM and fellow managers clearly and effectively
Identify opportunities and taking swift action to correct behavior
Always look for sales opportunities
Coach & Mentor
Create Development Plans & Support
Give & solicit consistent and constructive feedback
Measure and document team members successes and opportunities
Understand Profit & Loss statement and what impacts it
Organize daily, weekly, per period financial obligations
Understand the budget and how to impact it
Comprehend financial reporting platform, inclusive of all functions
Daily Sales Reporting
Accounts Payable
Inventory
Payroll
Entry & Research
Responsible for most BOH and some FOH ordering
Develop and Implement Marketing Initiatives
Assist the Executive Kitchen Manager and General Manager in the training of all employees
Recruit using both traditional and non-traditional methods
Pre-Screen and interview all candidates using BPRC interview standards
Select people who fit our brand - hospitality, appearance, enthusiasm
Create personnel files and communicating documentation requirements
Maintain the entire facilities of the store
Keep the menu fresh and relevant through features and bi-annual menu changes
Hold all team FOH & BOH accountable for adherence to expectations
Converse and coach on a daily basis
Maintain food quality and sanitary practices for food handling & cleanliness
Uphold all ServSafe guidelines both FOH & BOH