KITCHEN MANAGER

Job Description:

JOB DESCRIPTION | KITCHEN MANAGER

Job Overview

A kitchen manager is a middle management position, with the responsibility of overseeing a
number of subordinate employees making sure that all employees show up for work, all
assigned tasks are completed, customers are happy, and all business runs smoothly. This role
will serve as a key liaison between the ownership team to improve cashflow, streamline
operations, as well as feedback to help scale the business.
This job requires an ability to efficiently multi-task, a capability to confidently delegate work to
others, excellent customer service skills, and strong leadership qualities.

Core Responsibilities

Oversee weekly sales figures, operational cost, and overall management of the location
Report daily performance data to reporting line of command
Create detailed reports on weekly, monthly and annual revenues and expenses (P&L)
Be prepared to respond to any financial or operational concern from ownership
Manage inventory, regular review of ingredient quality and research for new vendors,
when required
Organize and supervise shifts and schedule to meet the needs of the outlet and budget
guidelines
Appoint tasks and responsibilities to subordinate staff
Train new and current employees on proper operational practices
Appraise staff performance with feedback to improve productivity "Coach as you go"
Perform weekly and bi-weekly payroll and distribute paychecks as per corporate
guidelines
Responsible for the cleanliness& maintenance of the kitchen. Ensures equipment is
cleaned daily, supplies stored properly, etc.
Oversee the training and development of the kitchen team, ensuring constant
improvement in culinary skills and consistency in production standards
Ensure food quality, portion control, presentation, food cost and packaging meets the
brand standards
Ringing up orders, checking and expediting orders, and coordinating between the
kitchen and riders waiting for delivery pickup
Conducts regular line checks, monitors stock levels and manages inventory to ensure
recipe adherence in kitchen execution of all products served
Implement and adhere to the Health and Safety policies and procedures
Supervise and support kitchen staff while regularly working the line
Uphold and maintain sanitation and safety standards at all times
Identify measures to reduce waste
Estimate future needs for goods, kitchen utensils and cleaning products
Promoting the brand at catering and special events. Be responsible and helpful at all
times

Job Requirements

Minimum 2-3 years of culinary management experience in a high-volume casual dining
restaurant / fast food brand
Culinary degree preferred or related degree in restaurant management/hospitality
Strong business acumen, including an understanding of budgets and operating costs
Excellent knowledge of food recipes, food handling and preparation
Demonstrated ability to train, motivate, and direct a team
Able to stand or walk for extended periods of time

Able to grasp, lift and/or carry up to 50lbs as needed
Understands how to safely handle and maintain commercial kitchen equipment
Results-driven with proven track record of creating learning environments
Must be able to work a flexible schedule including opening, closing, weekends, and
holidays

Salary
20,000 to 60,000 per month base upon the experience

City: Hyderabad

State: telangana

PostalCode: 500032

Notice Period: 30 days

Recruiter: Mayanka Pandey - +91 9913231017

Workhours: 8 hours

Created Date: 03-04-2021

Desired Skills:

Job Overview
A kitchen manager is a middle management position, with the responsibility of overseeing a
number of subordinate employees making sure that all employees show up for work, all
assigned tasks are completed, customers are happy, and all business runs smoothly. This role
will serve as a key liaison between the ownership team to improve cashflow, streamline
operations, as well as feedback to help scale the business.
This job requires an ability to efficiently multi-task, a capability to confidently delegate work to
others, excellent customer service skills, and strong leadership qualities.

Responsibilities:

Core Responsibilities
Oversee weekly sales figures, operational cost, and overall management of the location
Report daily performance data to reporting line of command
Create detailed reports on weekly, monthly and annual revenues and expenses (P&L)
Be prepared to respond to any financial or operational concern from ownership
Manage inventory, regular review of ingredient quality and research for new vendors,
when required
Organize and supervise shifts and schedule to meet the needs of the outlet and budget
guidelines
Appoint tasks and responsibilities to subordinate staff
Train new and current employees on proper operational practices
Appraise staff performance with feedback to improve productivity "Coach as you go"
Perform weekly and bi-weekly payroll and distribute paychecks as per corporate
guidelines
Responsible for the cleanliness& maintenance of the kitchen. Ensures equipment is
cleaned daily, supplies stored properly, etc.
Oversee the training and development of the kitchen team, ensuring constant
improvement in culinary skills and consistency in production standards
Ensure food quality, portion control, presentation, food cost and packaging meets the
brand standards
Ringing up orders, checking and expediting orders, and coordinating between the
kitchen and riders waiting for delivery pickup
Conducts regular line checks, monitors stock levels and manages inventory to ensure
recipe adherence in kitchen execution of all products served
Implement and adhere to the Health and Safety policies and procedures
Supervise and support kitchen staff while regularly working the line
Uphold and maintain sanitation and safety standards at all times
Identify measures to reduce waste
Estimate future needs for goods, kitchen utensils and cleaning products
Promoting the brand at catering and special events. Be responsible and helpful at all
times

Experience Requirements:Job RequirementsMinimum 2-3 years of culinary management experience in a high-volume casual diningrestaurant / fast food brandCulinary degree preferred or related degree in restaurant management/hospitalityStrong business acumen, including an understanding of budgets and operating costsExcellent knowledge of food recipes, food handling and preparationDemonstrated ability to train, motivate, and direct a teamAble to stand or walk for extended periods of time Able to grasp, lift and/or carry up to 50lbs as neededUnderstands how to safely handle and maintain commercial kitchen equipmentResults-driven with proven track record of creating learning environmentsMust be able to work a flexible schedule including opening, closing, weekends, andholidays