JOB LISTING DETAILS

• Management

  KITCHEN MANAGER

  • KITCHEN MANAGER

    The General Manager is the central figure in our restaurant, overseeing all aspects to ensure exceptional service, financial success, and a positive work environment. This role requires a unique blend of managerial, operational, and strategic skills.

    In Staff Leadership and Management, you recruit, train, and lead the restaurant team, fostering a positive work culture. Operational Oversight ensures the restaurant runs efficiently, covering staffing, inventory, and customer service with a focus on safety. Financial Management involves budgeting, cost control, and strategic pricing for profitability.

    Customer Satisfaction is a priority, with a keen focus on exceptional service and prompt resolution of inquiries and feedback. In Sales and Marketing, the General Manager develops strategies to boost sales and customer retention through promotions and loyalty programs.

    Quality Control is paramount, ensuring food meets high standards, and maintaining cleanliness. Vendor and Supplier Management involves negotiating contracts and ensuring timely deliveries.

    Community Engagement is a key aspect, with the General Manager actively participating in local events and partnerships, contributing to the restaurant’s positive standing. This dynamic role demands a strategic and hands-on approach, leading the restaurant to success and ensuring satisfaction for both customers and staff.

  • MAJOR RESPONSIBILITIES

    • Develop innovative and appealing menus that align with the restaurant’s concept and target audience.
    • Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
    • Ensure compliance with health and safety regulations and maintain high standards of cleanliness in the kitchen.
    • Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants.
    • Foster a positive and collaborative work environment, promoting teamwork and effective communication.
    • Monitor and maintain high standards of food quality, taste, and presentation.
    • Manage inventory levels and control costs by efficiently ordering and rotating food supplies.
    • Work closely with suppliers to ensure the quality and timely delivery of ingredients.
    • Develop and manage budgets for the kitchen, controlling costs related to food, labor, and equipment while maximizing profitability
    • Coordinate with restaurant management, front-of-house staff, and other departments to ensure seamless operations.
    • Participate in meetings to discuss performance, goals, and improvements.
    • Introduce new dishes and concepts to keep the menu fresh and exciting.

  • POSITION REQUIREMENTS

    • Culinary education from a reputable institute.
    • ServSafe, Allergen and ChokeSaver Certifications
    • Proven track record as a kitchen manager  for a minimum period of 2 years.
    • Successful menu planning and kitchen management.
    • Strong leadership and team management.
    • In-depth knowledge of health and safety.
    • Budgeting and cost control experience.
    • Effective communication with staff.
    • Adaptability in a fast-paced environment.
    • Responsive to customer feedback.

  • Working Conditions

    • Flexible schedule based on business needs (days, evenings, weekends, holidays, and emergencies)
    • Ability to work ten-hour-plus shifts
    • Capability to stand, sit, squat, or walk for extended periods
    • Physical tasks such as grasping, reaching overhead, pushing, lifting, and carrying up to 50 pounds.

  Income and Benefits

  • $50k  to $60K in relation to experience
  • Training and development related to position