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)
To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food.
ASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent for the kitchen in order to select individuals that exhibit pride, passion and personality and build top performing teams.
· Proactively identifies strong BOH candidates and “sells” Friday’s in order to get the best talent on board.
· Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the team.
· Supports selection decisions by identifying high potential within the team in order to maximize internal promotes.
· Identifies great talent based on diverse backgrounds, skills, and abilities as well as common passion for the kitchen.
· Understands where individual talent can be best utilized; matches the right people with the right job.
· Knows who top performers are and takes the necessary steps to engage and retain them.
· Ensures that new employees are equipped with the proper training and resources necessary to experience success.
COACHING FOR PERFORMANCE: Works closely with team members to observe performance and give clear, directed feedback to help them to grow and succeed.
· Provides ongoing guidance and direction to help team members reach their full potential.
· Gives honest feedback that is specific, timely and action-oriented.
· Promptly recognizes and encourages effective performance.
· Helps to develop and execute plans for each team member that maximize strengths and improve weak areas.
· Ensures team members are given challenging assignments to help them learn new skills that can prepare them for the next level.
· Takes a hands-on approach to developing others by providing clear examples of desired behaviors to ensure understanding.
LEADS AND INSPIRES OTHERS: Sets the example for the team by living the TGI Friday’s credo and values; effectively influences and motivates them to reach goals.
· Acts with integrity in all dealings; demonstrates consistency in words and actions.
· Demonstrates genuineness, openness, and approachability and consistently treats all team members with dignity and respect.
· Effectively manages stress level during difficult situations.
· Demonstrates the ability to understand and adjust leadership style to fit others’ needs.
· Plays an active role in the kitchen; rallies the staff in peak service periods and jumps in to help wherever needed.
· Frequently and genuinely acknowledges and rewards strong performance.
· Treats all employees in a fair and consistent manner.
COMMUNICATION: Keeps everyone on the same page through frequent information sharing and open dialogue.
· Encourages open, honest and timely communication among team members.
· Fosters frequent dialogue between the FOH and BOH staff.
· Demonstrates effective listening by being available to team members and responding to needs and concerns.
· Communicates the “why” behind important goals and initiatives to gain buy-in.
· Respects the opinions of others; listens to comments and concerns with an open mind.
· Holds frequent meetings where information is shared freely by staff.
· Takes advantage of opportunities to engage in one-on-one communication.
MANAGING EXECUTION: Precisely executes standards of food service and preparation and consistently ensures accountability for expedient, quality results from every member of the kitchen staff.
· Ensures 100% compliance with kitchen operating procedures, recipes, and health and safety regulations.
· Sets high standards and always looks to raise the bar.
· Makes quality and efficiency the top priorities in kitchen operations.
· Holds team members accountable to meet obligations.
· Does not allow any sub-par food to go out to the guest and holds kitchen staff accountable for their efforts.
· Makes tough but necessary decisions in regards to discipline.
· Identifies and corrects mistakes immediately to provide hands on learning experiences.
PASSION FOR THE GUEST: Ensures that every action and decision leads to an exceptional guest experience.
· Models exemplary hospitality by doing everything they can to meet guest needs and requests.
· Encourages Team Members to focus efforts and attention on going above and beyond to exceed guest expectations and create repeat visits.
· Effectively balances guest needs with the need to run an efficient profitable kitchen operation.
· Stays abreast of guest comments and utilizes guest feedback to improve kitchen performance.
· Shows awareness of kitchen operations and tries to head off any potential problems that could impact guest needs or enjoyment of their meal.
· Follows up to ensure that guest issues and complaints are addressed and resolved promptly.
DECISION MAKING & PROBLEM SOLVING: Thinks problems through, acts with urgency and always keeps the best interests of the brand at heart when making decisions.
· Able to digest information quickly, boil it down, and identify relevant issues.
· Finds root causes in order to develop workable solutions to problems.
· Draw important connections and consider both short and long-term implications of decisions.
· Right or wrong – shows the willingness to make the call and accepts responsibility for decisions and results.
· Evaluates various solutions to problems before taking action.
· Acts quickly and decisively when needed based on the need and urgency of situation.
FLEXIBLY ADAPTS AND MANAGES CHANGE: Supports and champions major food and menu campaigns to the BOH staff in order to drive results and grow the brand.
· Responds quickly to changing needs and adapts as necessary to meet new challenges.
· Displays a positive, confident attitude for tackling new challenges and initiatives.
· Build support and commitment among kitchen staff by explaining purpose and goals around menu changes and other major food initiatives.
· Understands new menu items and speaks knowledgeably of changes to both FOH and BOH staff.
· Ensures that menu changes and updates are fully integrated into the kitchen operations and sustained over time.
· Perseveres through resistance to change with positive influence and firm accountability.
· Effectively manages daily priorities while keeping track of long-term initiatives.
MANAGING FINANCIAL RESULTS: Demonstrates a thorough understanding of the financial components of the restaurant operation and the kitchen’s role in meeting the bottom line.
· Analyzes financial profit and loss results, guest satisfaction measures, and other key performance data.
· Uses appropriate tools and resources to monitor kitchen performance and understands factors that affect success and growth.
· Supports the DO and GMs initiatives to grow business in their location.
· Ensures consistent quality and execution of food in order to help drive the brand and increase sales.
· Displays critical insight into the key drivers of business success.
· Makes financial needs an important consideration in plans and decisions.
DISCLAIMER: THE CONTENT WITHIN THIS DOCUMENT REPRESENTS THE ROLE OF A TGI FRIDAYS INC. EMPLOYEE. FRANCHISEES MAY INCLUDE DIFFERENT OR ADDITIONAL REQUIREMENTS. PLEASE VERIFY ACTUAL REQUIREMENTS DURING THE INTERVIEW.
Base Wage Minimum: $48,000
Base Wage Maxinum: $80,000
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