Directly responsible for all restaurant functions including food preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, presentation, portion and cost control and sanitation and cleanliness. Supervising and scheduling employees.
Duties & Responsibilities:
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Make employment and termination recommendations including interviewing, evaluating and disciplining shift personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new employees.
Fill in where needed to ensure guest service standards and efficient operations. Be completely comfortable performing any job that reports to this position.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Responsible for all cash handled, preparing opening banks, depositing drops into safe.
Close store at end of day ensuring that it is properly locked and secure. Ensure that all opening/closing checklists are followed.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventive maintenance programs. Coordinate any equipment repairs with approved vendors and service providers.
Ensure that all products are ordered according to predetermined product specifications and stocking levels and received in correct unit count and condition. Ensure deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Perform employee performance appraisals, which are to be completed on a timely basis.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Any combination of education, training or experience that provides the required knowledge, skills and abilities. Preferably college graduate or equivalent required. At least with one (1) year proven supervisory experience.