What are the responsibilities and job description for the Plant Manager position at HIKINEX?
DUTIES AND RESPONSIBILITIES
- Serve as the main communicator and day-to-day client contact, fostering positive client relationships and ensuring excellence in service and quality of products
- Plan, organize and direct the work of team members engaged in the procurement, storage, preparation and serving of food for this multi-location operation
- Provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met
- Prepare and maintain budgets including purchasing and staffing expenditures
- Approve food orders and ensure a proper level of inventory to meet demand and minimize cost and waste
- Routinely monitor budget compliance and recommend changes as needed to maintain operational quality
- Interview, select, train, and develop of team members, direct reports and indirect reports
- You will also assist in all areas including hiring of staff, maintenance of building cleanliness of the bakery, sourcing, cost control and monitoring employee labor.
- Lead, conduct and participate in meetings/presentations; provide leadership and direction for timely decisions
- Foster an atmosphere of teamwork and encourage team members to collaborate
- 3 or more years of food service management experience
- A background as a chef/baker or trained in culinary arts
- Demonstrated success in managing and developing teams to achieve desired results
- Proficiency with financial aspects for the role, from budgeting to interpreting results and interacting with management team
- Excellent oral and written communication skills
- Strong working computer knowledge
- Willingness and desire to take an involved, hands-on approach with leading the business
- Personal characteristics that include self-motivation, high levels of energy and enthusiasm and positive attitude
QUALIFICATIONS
- Leadership experience in a bakery/restaurant or retail industry required
- Minimum of 3 years of Management experience as a kitchen manager or relevant experience required
- Thorough knowledge of Knife Skills and Culinary Techniques
- Experience monitoring food and labor costs
- Understanding of ordering and inventory procedures and health and sanitation guidelines
- Must have a working cell phone and be able to respond to calls, texts, and emails in a timely manner
- Ability to multi-task and prioritize in a fast-paced work environment
- Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources
- Demonstrated experience managing a staff
- Full Availability including early mornings, weekends and holidays
- SERVSAFE Managers Certification
