•  Ensuring incoming staff complies with company policy 

• Training staff to follow restaurant procedures 

•  Maintaining safety and food quality standards

•  Keeping customers happy and handling complaints

•  Organizing schedules 

•  Keeping track of employees’ hours 

•  Ordering food, linens, gloves and other supplies while staying within budget limitations

•  Supervising daily shift operations 

• Ensuring all end of day cash outs are correctly completed 

• Coordinating daily front- and back-of-house restaurant operations

•  Controlling operational costs and identifying ways to cut waste 

• Appraising staff performance

•  Interviewing/recruiting new employees

•  Interacting with guests to get feedback on product quality and service level

• Perform a periodic inventory assessment and track inventory quantities for stocking.

• Arrange food orders and monitor kitchen staff.

• Oversee the preparation of food and processes of prep

• Reports to general manager 

• Manage and arrange for the work shifts for staff.

• Maintain daily, weekly, and monthly cost reports.

• Organize food products in compliance with safety and health regulations.

• Train and recruit kitchen staff for each station.

• Ensure the kitchen is organized and clean at all times.

• Maintains a close eye on kitchen operations to verify that they are in accordance with health and fire department rules.

• Ensures that state, federal, and local food handling regulations and standards are followed.

In the Kitchen Manager role, you will supervise the facility’s day-to-day activities to ensure efficient operations in a high-pressure environment. You will be responsible for managing employee schedules and coordinating with the General Manager to make menu and policy decisions. Success in this role will be demonstrated by providing expert culinary management and facilitating customer satisfaction.