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)
ASSISTANT GENERAL MANAGER
SUMMARY: The Assistant Manager is responsible for creating a culture that reflects the company values. Responsibilities include managing the daily operations of the restaurant, including selection, development and performance management of employees. In addition, the Assistant Manager oversees the inventory and ordering of food and supplies, optimizes profits and ensures the guests are satisfied with their dining experience. The Assistant Manager reports to the Restaurant General Manager.
Primary Responsibilities include:
FINANCIAL
FOOD SAFETY AND PLANNING
GUEST SERVICE
OPERATIONS
PERSONNEL
ACCOUNTABILITIES
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