Restaurant and Bakery Kitchen Manager

Manages back of the house operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and quality work environment.

Responsibilities

Manage back of the house operations of assigned restaurant; achieve planned sales and profit levels through implementation, management, and enforcement of company policies, procedures, programs, and performance standards; provide direction to back of house staff; ensure all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner; maintain inventory levels for food and non-food items; ensure compliance with productivity and service standards; manage facility and equipment through preventive maintenance and safety requirements; conduct employee activities including staffing, training, and performance reviews; account for accurate financial data including payroll, supplies, inventories, food costs, and operating expenses; attend unit management meetings and regional kitchen manager meetings; ensure training and development of Production Leaders

Requirements

High school diploma; 1-2 years managerial experience; extensive standing and walking for up to 8 hours; ability to see at distance and close range, distinguish shapes, and use peripheral vision; ability to communicate clearly; ability to tolerate exposure to heat, steam, smoke, cold; ability to reach heights of approximately 6 feet and depths of 2.5-3 feet; high level of mobility/flexibility; time management skills; ability to read, write, and perform addition/subtraction calculations; ability to control and use fingers to write, slice, chop, and operate equipment; ability to fit through openings 30 inches wide; ability to work irregular hours under heavy pressure/stress; bending, reaching, walking; ability to carry trays of food products weighing about 50 pounds for distances up to 30 feet; lifting up to 50 pounds; tolerance to exposure to dish and cleaning chemicals

Nice to have

Some college or degree; Food service industry experience

Benefits

Medical; Dental; Vision; Wellness Program; Life Insurance; Disability Insurance; 401k; Health Savings Account; Employee Assistance Program; Employee Discount Program; Vacation/Sick Time Benefits; Travel Accident Insurance; Discounted Tuition; Waived Application Fee; Deferred Tuition; Complimentary Course; & More