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Kitchen Manager

Kitchen Manager

Job ID 
2017-1173
# of Openings 
1
Job Location Name 
Ole Red - Tishomingo
Job Location(s) 
US-OK-Tishomingo
Posted Date 
6/30/2017
Category 
Food and Beverage
Type 
Full-Time

More information about this job

Overview

Ole Red - TishResponsible for food production, food preparation, ala carte line cooking and work station sanitation according to company standards. Overseeing production and ordering standards set by the VP of food and beverage

Responsibilities

FISCAL RESPONSIBILITY

  • Execute budgeted cost of goods and goals weekly
  • With GM to insure the maximum profitability is achieved through optimum purchasing, pricing and merchandising
  • Ensure that all employees follow proper inventory handling procedures
  • Maintain adequate inventory based on business projections
  • Ensure that invoices are accurately processed in a timely fashion

CUSTOMER SERVICE/GUEST SATISFACTION

  • Follow OEG service standards & procedures
  • Meet/exceed guest expectations at all times

OPERATIONS

  • Supervise day-to-day operations of Ole Red kitchen
  • Coordinate with GM to produce all in-house catering
  • Implement policies & procedures
  • Ensure proper maintenance, cleaning & operation of restaurant kitchen areas and service equipment
  • Ensure that the highest levels of safety and sanitation are achieved
  • Maintain well-stocked areas with appropriate signage 
  • Ensure understanding of and compliance with all federal, state, and local rules & regulations as well as OEG policies and procedures

HUMAN RESOURCES

  • Determine appropriate staffing levels for restaurant kitchen
  • Work with GM to implement onboard and reoccurring training program
  • Ensure efficient and effective scheduling in all areas to maximize guest satisfaction and profitability

INVENTORY

  • Ensure proper purchasing and inventory levels of all food, beverage and non-food and beverage products, as specified by the current menus and volume demands
  • Ensure adherence to policies and procedures for ordering, transferring, receiving, storing, tracking and controlling inventory including but not limited to the proper documentation and system entry
  • Conduct regular in-house inventories as well as periodic inventories with accounting
  • Administer and monitor Loss Prevention programs and systems to protect the company’s inventory and assets

FOOD PREPARATION & PRODUCTION

  • Prepare and cook foods of all types
  • Instruct cooks & other workers in the preparation, cooking, and presentation of food

Maintain and demonstrate strong knowledge of food and beverage trends within the hospitality industry
Execute administrative functions such as reporting, forecasting, quality assurance and departmental meetings
Perform other duties as assigned

Qualifications

Education:

  • High School Diploma Required
  • Bachelor’s degree in Hospitality or Culinary preferred.

Experience:

  • Minimum of 3 years restaurant culinary experience required
  • Experience opening a new restaurant is preferred
  • Special Event catering experience is a plus
  • Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
  • Excellent verbal and written communication skills
  • Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management
  • Excellent analytical and problem resolution skills with the ability to proactively recommend solutions
  • Strong leadership that include ability to coach, develop and clearly communicate expectations

Licenses/Certifications:

  • ServSafe certificate
  • Valid drivers’ license with a satisfactory driving record
  • CPR certification