To ensure objectives are met in the kitchen department, future goals are set. Responsible for defining and enforcing internal & external customer service and product standards. Directly impacts the overall budget with emphasis on food and payroll cost controls. Responsible for daily operations by performing the following duties personally or through subordinate supervisors.
DutiesAssist in outlet menu design and development. Conduct quarterly menu item sales analyses for each outlet.Develop and implement training programs to support increased profitability, safety, and security.Analyze F&B department monthly P&L statements (food-related areas) and execute corrective action plans as necessary.Create customized catering menus for potential clients and participate in sales presentations.Administer a proactive departmental labor analysis program.Establish and maintain par-level food inventories in all F&B areas within department guidelines.Ensure compliance with food product ordering, receiving, and inventory control (all F&B areas) in accordance with company and department procedures.Collaborate with outlet managers to ensure proper operation of all Food & Beverage outlets regarding food products and service.Increase sales by maintaining kitchen service levels in alignment with defined outlet standards.Prepare and adjust kitchen manager/supervisor schedules to ensure management or supervisory presence on each shift, meeting customer service standards.Conduct inspections of all food storage and service areas to ensure compliance with government and company safety, security, and sanitation requirements.Approve weekly staff schedules for back-of-house restaurant, pizza, and banquet outlets after evaluating staff-to-sales ratios.Coordinate formal staff training classes and monthly department meetings.Conduct formal performance evaluations for direct-report subordinates.Discipline individual staff members in accordance with company guidelines.Participate in the company’s monthly Goals & Measurements Program.Maintain accurate and current standard operating procedure manuals, including menu item preparation and specifications, safety and security protocols, purchasing, ordering, receiving, stocking, requisitioning, and internal audit policies.Ensure contingency plans are in place for back-of-house operations in the event of POS system downtime for all outlets.Authorize discounted or complimentary Guest Relation checks within department guidelines.Operate outlets within budgeted guidelines.Provide excellent service to owners and guests alike.Ensure adherence to beverage controls per company and department policies.Maintain current menu item recipes and ensure adherence to the same.Respond to guest inquiries and complaints in a professional and timely manner.Submit accurate cost-related data for department transfer requisitions.Analyze profitability of new concepts and venues by costing them out.Approve invoices in accordance with company policy.Ensure adherence to all defined department and company standard operating procedures.Consistently inspect team member parcels.Prepare and maintain accurate and complete monthly department reports as required.Conform to F&B product purchasing specifications per company and department policies.Maintain accurate outlet analytics throughout the year to support budget planning.Implement department action plans as directed.Attend and participate in required department manager meetings.Evaluate individual staff customer service quality levels daily.Maintain current job descriptions within the department.Recognize and praise extraordinary staff service, rewarding employees using David Dollars and other team member programs.Support and embrace the company’s service philosophy and standards.Observe workers during food preparation, portioning, and garnishing to ensure compliance with prescribed methods, portion sizes, and presentation standards.Provide instructions on cooking methods and applications as part of ongoing training.Cook and carve meats and prepare dishes such as sauces, or expedite the food line during rush periods, banquets, social functions, and à la carte dining.Supervisory ResponsibilitiesManage assistant managers and supervisors overseeing kitchen, bakery, and receiving staff.Directly supervise non-supervisory team members in the kitchen, bakery, and receiving areas.Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.Interview, hire, and train team members.Plan, assign, and direct work.Appraise performance.Reward and discipline team members.Address complaints and resolve problems.
