Kitchen Manager -Japanese Restaurant

Title

Kitchen Manager

Summary

Report to General Manager. Manage kitchen functions. Oversee day-to-day restaurant operations.

Essential Functions

Day-to-Day Operations

Maintain operational schedule including opening and closing of the restaurant

Manage operational reports to senior management in a timely manner

Customer Operations

Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service.

Communicate and work with fellow managers to ensure guest service standards and efficient operations.

Resolve customer complaints and report them to Companys management

Provide guidance to employees on cash and credit transactions with customers

Safety and Hygiene

Maintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations

Food and Consumables Management

Order food, drinks, and supplies inventory according to predetermined product specifications and received in correct unit count and condition.

Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures

Direct the maintenance of proper food holding and refrigeration temperature control points

Support delivery to load and unload products

Product Management

Ensure that all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards.

Facilities and Equipment Maintenance

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs

Human Resources Management

Exercise managerial discretion along with Company's HR department to ensure that the restaurants human resources activities are properly executed

Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate

Provide orientation of rules, policies and procedures; and oversee training of new staff.

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met

Execute disciplinary measures based on monitoring of attendance of non-exempt employees

Monitor employees health and personal hygiene to prevent possible spread of viruses and bacteria

Ensure staff meal money is properly collected and offered only at a given time following company policy

Report and handle any on premise accidents by following the incident handling manual

Knowledge and Skills

Understand Companys policies, procedures, standards, specifications, guidelines, and training programs.

Keep learning skills and product knowledge as a role model for staff

General Assistance

Act as an effective team member to assist other managers for the Company

Recommend operational policies to Companys management to improve Companys operational effectiveness and efficiency and compliance with laws, regulations and policies

Perform other duties as assigned

Perform non-managerial duties as needed or required due to business/scheduling needs