Qualification Standard:
Specific Functions and Duties:
The Kitchen Manager is responsible for the back of the house
and all of its functions. This person
will direct the activities of back of the hourly associates ensuring
cleanliness and sanitation, implement purchasing and cost controls, and follow
up with corrective action where needed.
The Kitchen Manager will ensure that “made from scratch
food” is made to specification and will perform any administrative and
accounting duties according to company policy.
Other duties may be assigned as needed
Manages Restaurant Environment
1. Ensures prompt, friendly service according to company
guidelines.
2. Directs overall activities and performance of associates
on a shift by shift basis.
3. Breeds a culture using the Vision / Mission statement to
guide Teamwork, Results, Integrity, Passion for Service, Fun, Balance,
Innovation and being Guest Driven.
4. Ensures the immediate response and correction of all
verbal guest complaints to self and staff. Refers all verbal and written guest
complaints to AGM/GM.
5. Ensures guest contact as a priority with self, utilizing
a target goal of 100% table visitation.
6. Enforces alcohol awareness on a shift to shift basis.
7. Maintains adequate departmental inventory levels.
8. Ensures product preparation and presentation
uncompromisingly meeting company standards.
9. Effectively schedules associates to meet sales demands.
10. Maintains effective safety and security programs
according to company policy and government standards.
11. Corrects unsafe practices or conditions.
12. Promotes and manages restaurant organization,
cleanliness and sanitation.
13. Performs routine maintenance and immediately informs
General Manager of needed repairs.
14. Advises GM of any non -routine situations.
15. Communicates with other managers daily through
management log and shift change meetings.
16. Completes all other assigned duties and responsibilities.
Manages Associate Performance
1. Promotes quality recruitment and referrals of potential
management candidates.
2. Promotes training procedures of team members.
3. Helps maintain a trained staff through effective use of
employment orientation, individual training sessions, asssociate meetings and
implementation of company policy.
4. Determines job assignments on a shift by shift basis.
5. Develops an environment of constant development of
associates, including informal shift reviews and participates in the
development of written evaluations every six months.
6. Assesses the effectiveness of associates, provides
candid, fair feedback on a regular basis, and continuously works with
associates on their areas of development.
7. Conducts thorough first interviews.
8. Demonstrates proper execution of training systems as
outlined by the company while emphasizing the importance of training to
associates.
9. Monitors acceptable associate performance and documents
situations that require or could lead to disciplinary or corrective action.
Monitors progressive discipline when appropriate.
10. Assures compliance with company policies, practices and
procedures.
11. Acts as coach to all associates.
Maintain Controls.
1. Responsible to control cost in assigned department.
2. Maintains and controls the assets of the company.
3. Assures the compliance with the local, state and federal
laws, regulations and guidelines.
4. Reports progress towards achieving restaurant performance
objectives at management meetings.
5. Complies with all cash handling procedures.
6. Executes weekly food and liquor inventories/costs at the
GM’s request and is accountable for completion.
7. Responsible for preparing and submitting of accurate
daily paperwork to the GM.
Development
1. Is responsible to the AGM/GM for the development of team
members.
2. Inspires cooperation and teamwork from associates by
breeding a culture derived from our Culture/Mission / Vision.
3. Is guest obsessed and promotes the team to be.
4. Demonstrates organizational skills.
5. Completes all assignments and duties properly and on
schedule.
6. Develops goals and action plans for personal/professional
growth.
7. Provides a role model for managers and associates.
8. Exhibits a professional image.
9. Develops self on all store related technology. Evaluates
self and constantly learns and grows learning all Applebees and company
specific knowledge.
Physical Requirements:
2. Must be able to stand and exert a well-paced mobility for
periods up to ten hours in length.
3. Must be able to speak clearly and listen attentively to
guests and other staff members.
4. Transports and carries objects up to 50 pounds on a
regular basis.
5. Must be able to work in a fast paced environment walking
in a brisk manner exhibiting a high sense of urgency for 10 hours.
6. Delivering food and or drink to guests throughout the
restaurant frequently carrying dishes and meals to and from the kitchen to our
guests.
7. Able to operate blenders, frozen drink machines and other
bar equipment.
8. Able to cook at times operating fryers, broilers, flat
tops, and steamers.
9. Able to reach and grab products above shoulder
frequently.
10. Ability to wipe down table tops, table legs, pick up
debris off the floor and wipe down booth seats in all areas of the restaurant
At Applebee's® and Franchisee Restaurants, we know that a diverse culture means more than just recognizing our differences. A truly diverse culture allows you the opportunity and freedom to be yourself. Applebee's® and Franchisee Restaurants are committed to celebrating diversity and to fostering a diverse working community that reflects the vibrant neighborhoods that surround our restaurants. Applebee's® is an Equal Opportunity Employer.