Kitchen Manager or Supervisor - Dreamland BBQ

POSITION TITLE: Kitchen Manager or Supervisor

REPORTS TO: General Manager

POSITION SUMMARY

Oversees all facets of the restaurant. Supervises and coordinates activities concerning all back of the house operations and personnel. This position requires a solid background in restaurant management and cost analysis. Must be capable of working 50 plus hours per week on multiple shifts in a restaurant floor and kitchen environment. Must also be able to lift a minimum of 50 pounds.

CORE RESPONSIBILITES

• Will supervise all staff in accordance with the operational standards, procedures and policies.
• Must be able to perform each position in the restaurant.
• Is responsible for CUSTOMER SATISFACTION and delivering the Dreamland experience.
• Will assist in purchasing and inventory.
• Will assist with the scheduling of all employees and to help achieve productivity goals.
• Will assist in the periodic employee evaluations as set forth in the Dreamland employee handbook. .
• Will assist in maintaining effective cost controls including daily & periodic inventory variances.
• Will ensure a safe and secure work and dining environment for personnel and guests.
• Will ensure all Federal, State and local laws are being complied with at all times.

AUTHORITY, RESPONSIBILITY & ACCOUNTABLIITY

• Is responsible for the continued training of staff and maintain a working knowledge of all recipes, products, cooking procedures, food service laws and regulations.
• Responsible for overall customer service and food quality. Regularly taste tests menu.
• Responsible for the sanitation and cleanliness of staff and all restaurant areas.
• Inspects entire restaurant & property frequently to ensure adherence to health and safety regulations and high industry standards.
• Responsible for the maintenance and proper functioning of all Dreamland equipment.
• Assist in ordering, receiving, storing and issuing of all food, beverage, retail, and small ware items to ensure a minimum of loss.
• Will assist in the maintenance of records regarding restaurant operations, including manager logs, sales reports, payroll data, and employee communication records.
• Is responsible for proper administration of all cash handling procedures.
• Any other duties determined by General Manager or Operations Manager.

Education: Must have a minimum of a high school diploma. Two-year college education is preferred. Must be able to speak, read, write and understand the primary language used in the workplace. Must be Serve-Safe Certified.

Experience: Must have a minimum 2 years food and beverage experience.

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