Food Services Manager jobs in Lincoln, NE

Overview

The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, inventory management, preparation, food safety, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Bosselman has many benefits to offer you that you will not find anywhere else like:

• Paid vacation
• 401K and matching contributions
• Health, dental and vision insurance
• Short and long term disability insurance
• Life insurance
• A clearly defined path for growth
• On-demand pay with PayActiv (access to earned but not yet paid wages)
• And much more!

Bosselman offers on-demand pay (access to earned but not yet paid wages) through:

Responsibilities

• Hires, onboard, orients, trains, supervises, completes daily missed punches, and annual reviews, approves payroll and motivates all Team Members.
• Effectively manages employee-relations issues, including utilization of corrective action measures where necessary.
• Trains Team Members on clear expectations of kitchen conduct and service.
• Manages salary/wage administration meeting for budgeted labor as required by anticipated business activity while ensuring that all positions are staffed as needed and effectively manages labor cost, including food, beverage and labor objectives are met.
• Develops sales techniques to increase guest counts and check averages.
• Focuses on top line sales and bottom line sales on menu set for the location.
• Assures the kitchen is operating to company expectations with regard to operational processes and procedures by setting the standard for excellence in the restaurant.
• Checks and maintains proper food holding and refrigeration temperature control points.
• Implements strategies to assure 100% guest satisfaction. 
• Directs safety program for accident prevention and manages employee and guest injury/illness reporting; provides safety training in first aid, lifting, carrying, handling hazardous material, and equipment.
• Directs security program to ensure protection of cash, products and equipment.
• Implements strategies to exceed budgetary expectations regarding operational costs.
• Responds to all guest comments promptly and respectfully.
• Coordinates all maintenance issues with General Manager and arranges for preventive maintenance or repair on restaurant equipment and kitchen as necessary.
• Monitors and implements housekeeping and sanitation standards, which includes cleaning of the entire kitchen; responsible for maintaining appropriate cleaning schedules for the entire kitchen: floors, mats, walls, hoods, ceiling, other equipment and food storage areas.
• Preserves the integrity and value of food by overseeing all kitchen Team Members handling and preparation and through proper ordering, rotation, and defrosting procedures.
• Calculates food cost percentages, food cost extensions by conducting a weekly food inventory, and reports them to the General Manager and Executive Chef/District Manager of Restaurants.
• Monitors food preparation along with ensuring the freshness of the food to only serve quality food.
• Ensures kitchen Team Members have the tools necessary to perform their jobs.
• Conducts regular departmental meetings.
• Compiles recaps to all special event and holiday.
• Ensures daily sidework is completed by staff and verified by management before end of shift.
• Generates fun and excitement through personality and positive attitude to help ensure return visits from guests.
• Provides friendly and competent customer service.
• Reports for work in a timely manner when scheduled.

Additional Job Duties:

• Assisting in other duties, as assigned.

Supervisory Responsibilities:

• Directly supervises 15 or more employees.

Qualifications

Education and/or Experience (include certs or licenses needed):

• Three to six years of high volume restaurant experience.
• Post-secondary education in Hospitality preferred.
• Serv-Safe Certified.

Minimum Qualifications:

• Strong culinary aptitude from work and/or educational experiences.
• Strong adherence to designated specs, recipes, and procedures.
• Must be highly motivated, organized and able to handle multiple priorities while meeting deadlines.
• Must be able to operate under minimal supervision.
• Strong attention to detail.
• Must conduct self in a professional and respectful manner at all times.
• Must possess a positive, enthusiastic attitude.
• Must be flexible with the ability to adapt to change when required.
• Good interpersonal communication skills.
• Maintains confidentiality of all trade secrets, including recipes, policies and procedures.
• Must be well groomed and properly attired.
• Must work a minimum of 50 hours per week.
• Must be able to work special events, holidays, and weekends.
• Must have reliable transportation and phone.
• Must be able to communicate in English. – IF APPLICABLE
• Able and willing to deliver friendly, courteous, and prompt customer service.
• Able and willing to work cooperatively with other team members.

Physical Requirements:  The physical demands described here are representative of those that must be met by the Kitchen Manager to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions, provided such accommodations do not create an undue hardship for the Company.

• The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is  required to stand for long periods of time; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl.