*Job Description: Restaurant Kitchen Manager*
Position Overview:
The Restaurant Kitchen Manager oversees all food and beverage operations, ensuring quality, efficiency, and compliance.
Key Responsibilities:
- Staff Management:
- Schedule shifts and assign duties.
- Hire, train, and mentor kitchen staff.
Conduct performance evaluations.
Inventory and Supply Management:
- Order supplies from cost-effective suppliers.
- Maintain inventory records and conduct stock audits.
Ensure proper food storage and handling.
Quality Control:
- Monitor food preparation and presentation.
- Implement food safety and sanitation standards.
Address food quality issues and customer complaints.
Financial and Administrative Tasks:
- Maintain accounting records.
- Manage and update recipe databases.
- Send invoices to accounts payable.
Control food and labor costs.
Operational Management:
- Develop and update kitchen SOPs.
- Coordinate with front-of-house staff.
Stay updated with industry trends.
Compliance and Safety:
- Ensure health and safety compliance.
- Conduct safety and hygiene inspections.
Implement corrective actions.
Customer Service:
- Ensure high standards of food quality and service.
- Handle customer feedback and make improvements.
Qualifications:
- Experience as a Kitchen Manager or similar role.
- Knowledge of food preparation and kitchen equipment.
- Strong organizational and leadership skills.
- Ability to work in a fast-paced environment.
- Proficient in kitchen management software.
- Strong communication skills.
- Food safety certification is a plus.
Work Environment:
- Fast-paced kitchen setting.
- Requires standing for long periods and handling heavy equipment.
- Flexible working hours, including weekends and holidays.