What are the responsibilities and job description for the Kitchen Manager position at Blue Plate Restaurant Co.?
Accountabilities and Responsibilities
Leadership - The KM is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The KM must organize, energize, develop and lead a diverse work group with BPRC's Mission Statement and Core Values as the guiding principles.
Running great shifts using great people and creating relationships with guests
Hiring great people and not compromising standards
Training and upholding people to company standards
Communicating to team members clearly and effectively
Communicating to GM and fellow managers clearly and effectively
Identifying opportunities and taking swift action to correct behavior
Always looking for sales opportunities
Development of Team Members - Kitchen Managers are responsible for the development and cohesiveness of hourly team members in his / her assigned department (varies from store to store). This can be done in the following ways :
- Coaching & Mentoring
- Development Plans & Support
- Giving & soliciting consistent and constructive feedback
- Measuring and documenting team members successes and opportunities
Profitable Financial Operations - The KM is held accountable to the store being a profitable operation. Key areas to this are :
As a KM you are responsible for most BOH and some FOH ordering. You are expected to order from BPRC's primary vendors and build relationships ensuring best cost & service. Maintaining product levels without over ordering or running out of products, is an integral part of the position.
Develop and Implement Marketing Initiatives - This is a key element to running a successful business. The Kitchen Manager will work closely with their Executive Kitchen Manager, General Manager and or Director of Culinary to ensure all initiatives align with the store and company brand standards.
Training - Kitchen Managers are to assist the Executive Kitchen Manager and General Manager in the training of all employees. KMs are to work with EKM's, GM, and or Director of Culinary to ensure training processes are in place.
Hiring - It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, Kitchen Managers must strive to hire the best people by using all available tools and resources.
Recruiting using both traditional and non-traditional methods
Pre-Screening and interviewing all candidates using BPRC interview standards
Selecting people who fit our brand - hospitality, appearance, enthusiasm
Creating personnel files and communicating documentation requirements
Facilities - Kitchen Managers are responsible for working with the Executive Kitchen Manager, the GM, and / or Corporate Chef to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant.
Culinary - The KM is responsible for working closely with Executive Kitchen Managers, the
General Managers, and or the Director of Culinary to ensure adherence to Executive Team expectations and guidelines.
Requirements
Qualifications-
A combination of practical and growth based experience in Culinary and experience as a Sous Chef of Kitchen Manager preferred.
Knowledge of computers (MS Office-experience and Google Platform a plus)
Proficient in the following dimensions of restaurant functions : food planning and preparation, purchasing, sanitation, security, company policies and procedures.
Working Conditions-
Abilities
