Kitchen Manager

IC and BP Restaurants•Lansing, MI

37d

About The Position

The Kitchen Manager is responsible for the day to day operations of Boston Pizza Restaurant & Sports Bar's kitchen, under the direction of the General Manager. This includes conducting the affairs of business in regards to the kitchen, the purchasing, receiving and preparation of all food items, according to company policies and practices, the staffing and scheduling of the kitchen team, and the on-going training, supervision and development team members.

Requirements

Bachelor’s Degree preferred but not required.
Prefer prior hotel or restaurant management or similar discipline. Will accept a combination of relevant work experience, courses and certifications.
Preferred minimum 1 year progressive experience in a restaurant management role.
Proven leader within a restaurant environment with the ability to inspire others to work toward a common goal and reach their potential.
Hands-on management style that emphasizes direct involvement in day-to-day operations.
Excellent project management skills from conception to evaluation.
Ability to manage multiple tasks simultaneously and to deadline.
Ability to formulate flexible strategies and actions plans to achieve results.
Ability to function independently and intuitively in a fast-paced environment.
Excellent verbal and communication skills with the ability to prepare and deliver clear, concise reports and presentations.
Team player with a can-do attitude.
Highly organized with strong attention to detail.
Effective interpersonal, influencing, coaching and conflict-resolution skills.
Demonstrated creativity and sound business judgement.
Advanced computer skills that include proficiency with Microsoft Office applications and a POS system a plus.
Ability to manage confidential information and maintain its integrity imperative.
Ability to work irregular hours including nights, weekends and holidays.

Responsibilities

Ensure that all products received meet Boston’s specification, invoiced correctly in respect to quantity, quality and ensures that all products are properly dated, rotated and stored.
Ensure that all products or menu items are prepared in accordance with Boston’s standards ensuring a high quality product presentation at all times.
Maintain control over food and labor costs and other kitchen related operating expenses.
Hire, train and develop supervisors and employees to ensure a complete understanding of all needs within the restaurant. (Guest experience, building the brand, and profitability).
Accurately develop employee schedules to ensure appropriate coverage based on projected / actual sales volume.
Work with the General Manager to ensure the in-store training team has all needed supplies to properly train new employees. Employee orientations are complete with the appropriate paperwork, training schedules and job expectations are set.
All approved changes to the menu or promotions are communicated to the team and effectively implemented.
Purchase approved products and supplies in the amounts needed to support the level of business expected. Ensure the quality, quantity and handling of all products is in accordance with BPR expectations.
Ensure the standard recipes and methods are used at all times to ensure consistency and efficiency for all menu items. Proper assembly and plating procedures must be adhered to.
The health and safety of our Guests is a priority. Cleanliness of the inside and outside of the restaurant must be adhered to in accordance with Boston’s and local health department expectations.
Proper practices must be in place to ensure food safety. Controlling time and temperature throughout the flow of food, practicing good personal hygiene and preventing cross-contamination.
Understand what the industry trends are, passing along anything learned to the Franchisee that may better the brand.
Pursue methods to increase sales through the use of promotions, local advertising, and increased average sales per guest and community involvement.
National and local promotions are well planned and employees are properly trained to effectively promote to the Guest.