Kitchen Manager manages the daily operations of the kitchen, which may include but not limited to: accounting, finance, staff working schedule, inventory control and equipment supplies. Responsible for employees' training. Being a Kitchen Manager oversees other departments that contribute to the operations of the kitchen. Requires a high school diploma or its equivalent. Additionally, Kitchen Manager typically reports to a head of a unit/department. The Kitchen Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. To be a Kitchen Manager typically requires 3-5 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
ESSENTIAL DUTIES:
The position includes, but is not limited to, the following essential job duties, responsibilities and requirements:
Customer Satisfaction: Provides and coaches Restaurant staff to provide excellent customer service in a courteous, friendly and attentive manner.
Greets customers as they enter the area and thanks customers as they leave; gives assistance and offers suggestions or recommendations to the customer.
Resolves or assists to resolve routine customer concerns within established guidelines.
Reports to work on time and follows the dress and appearance code.
Facility Condition: Maintains an awareness of the overall Restaurant facility’s condition; notifies the QSR Supervisor of any equipment failure or maintenance/supply needs; and performs or directs Restaurant staff to perform a variety of general housekeeping duties including:
Sweeping and mopping or cleaning floors.
Dusting and/or washing windows, counters, displays, Restaurant areas and bathrooms.
Picking up and disposing of trash, litter or debris.
Cleaning/checking equipment including the coffee machines; grill, fry or other cooking units; beverage, ice or other refrigeration units; and other machines, tools and work aids used.
Merchandising: Monitors and ensures that food product areas are stocked, rotated and displayed to ensure freshness, appeal and easy customer access.
Prepares or assists in preparing product inventory orders.
Prepares and ensures food items are prepared according to menus and recipes with proper weights, holding times and temperatures; practices and ensures safe food handling procedures are followed.
Uses and coaches Restaurant staff to use suggestive selling and other techniques to maximize sales.
Makes price changes in accordance with Company and/or brand guidelines; places advertising and pricing signage inside or outside the facility including marquees, ceilings, walls and windows.
Sales Controls: Ensures all shift sales are completed in accordance with Company policies by entering and coaching Restaurant employees to enter all transactions at the time of purchase at the correct price using the correct keys/codes, placing all payments collected in the register and making correct change.
Financial Controls: Keeps accurate cash, sales, food cost, payroll and inventory control records and accounts for variances.
Assist with or completes all appropriate daily paperwork required to perform the banking function and daily deposit as directed by the QSR Supervisor; ensures currency drops are made appropriately.
Follows vendor check-in procedures and accounts for quality and quantity of product received during vendor deliveries.
Notifies the QSR Supervisor of any sales, cash, inventory or operating discrepancy.
Follows Company and/or brand guidelines for product breakage or spoilage.
Staffing Controls: Oversees the activities of Restaurant employees as directed by the QSR Supervisor.
Helps coach and train new employees to carry out their duties in accordance with Company and/or brand operating, conduct and performance standards.
Assists with scheduling and assigning duties to Restaurant employees.
Assists with counseling of employees; provides feedback to help employees improve performance and gives input on performance reviews.
Internal/External Controls: Follows and ensures Restaurant employees follow all government laws, health and safety codes, food brand inspection standards, and the Company policies, procedures and standards that apply to the conduct of business. Seeks guidance from the QSR Supervisor and/or appropriate management areas about legal questions or obligations.
Security Controls: Assists the QSR Supervisor in maintaining a safe environment for employees and customers and protecting Company assets such as information, cash, product, equipment and property.
Reports all incidents (employee or customer injury, theft, property damage, improper sanitation or waste disposal, etc.) to the QSR Supervisor.
Reports any situation in which unsafe, unlawful or unethical conduct is or might be occurring.
Administrative Controls: Prepares or assists in the preparation of periodic sales, product and operating reports as directed by the QSR Supervisor.
Takes inventory of stock to identify items to be reordered or replenished.
Performs duties associated with shift change such as counting the cash drawer and completing end of shift/shift change reports.
Provides regular and predicable onsite attendance.
Reviews and verifies employee paperwork and timekeeping records to ensure accuracy and completeness.
JOB REQUIREMENTS:
PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical activity inventory of the position includes:
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Working conditions inventory of the position includes:
JOB DESCRIPTION ACKNOWLEDGMENT
This Job Description indicates the general nature and level of work to be performed in this position and it is not intended to contain or be interpreted as a comprehensive inventory of all the duties, responsibilities, functions and qualifications required of the position. The incumbent may be asked to perform other duties and will be evaluated, in part, on performance of the tasks listed in this job description. As with all positions, the responsibilities and duties of this position may change. The Company reserves the right to revise this Job Description at any time with or without notice. This Job Description does not constitute a contract for employment and either the incumbent or the Company may terminate employment at any time, for any reason, with or without notice.
Circle K is an Equal Opportunity Employer. The Company complies with the Americans with Disabilities Act (the ADA) and all state and local disability laws. Applicants with disabilities may be entitled to a reasonable accommodation under the terms of the ADA and certain state or local laws as long as it does not impose an undue hardship on the Company. Please inform the Company’s Human Resources Representative if you need assistance completing any forms or to otherwise participate in the application process.
Job Types: Full-time, Part-time
Pay: From $14.00 per hour
Expected hours: 40 per week
Benefits:
Experience level:
Restaurant type:
Shift:
Weekly day range:
Ability to Relocate:
Work Location: In person
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