![Spearhead Hospitality, LLC](https://assets.hospitalityonline.com/assets/spacer-9cf020d7c3bba7f5ab10cda54aabef934f906d4f9a3acf99e9e7dc6c98579635.gif)
Kitchen Manager
2 months ago
Spearhead Hospitality is a Chicago based boutique hospitality management company with a portfolio that includes the Robey Hotel, Valedor, Canal Street Eatery & Market, Afterbar and the Chicago Getaway Hostel with a potential of additional properties under management.
Job Summary:
We are seeking a dedicated and reliable Kitchen Manager to join our team. The ideal candidate will possess strong leadership skills, a passion for customer service, and the ability to manage and motivate a team. The Kitchen Manager will be responsible for overseeing daily operations, ensuring a high level of customer satisfaction, and maintaining the quality and standards of the restaurant.
Key Responsibilities
Supervise Daily Operations: Oversee the daily operations of the restaurant and market, including opening and closing procedures, staff management, and ensuring smooth service during operating hours.
Staff Management: Supervise, train, and motivate restaurant staff, including servers, hosts, and support staff. Conduct performance evaluations and provide feedback to improve performance and ensure a positive work environment.
Customer Service: Ensure excellent customer service by addressing customer concerns and complaints promptly and professionally. Maintain a presence on the floor to engage with customers and ensure satisfaction.
Quality Control: Monitor food and beverage quality, presentation, and service to ensure that all standards are met. Collaborate with the kitchen staff to address any issues and maintain consistency.
Inventory and Supplies: Manage inventory levels and order supplies as needed. Ensure that all supplies are properly stored and that the restaurant is adequately stocked at all times.
Financial Management: Assist in managing the restaurant's budget, including monitoring expenses, controlling costs, and maximizing profitability. Handle cash transactions and ensure accurate record-keeping.
Health and Safety: Ensure that the restaurant complies with all health and safety regulations. Conduct regular inspections and training sessions to maintain a safe and sanitary environment for staff and customers.
Team Collaboration: Work closely with the Restaurant Manager and other supervisors to coordinate efforts and achieve restaurant goals. Foster a collaborative and positive work environment.
Qualifications:
Experience: Minimum of 1-2 years of experience in a supervisory role within the restaurant or hospitality industry.
BOH experience: Familiarity with kitchen sanitation and safety regulations, knife skills, food rotation, hands-on experience with planning menus and ordering ingredients.
Leadership Skills: Strong leadership and team management skills with the ability to motivate and inspire staff.
Customer Service: Exceptional customer service skills with a focus on creating a positive dining experience for guests.
Communication: Excellent verbal and written communication skills. Ability to effectively communicate with staff, customers, and management.
Organizational Skills: Strong organizational and multitasking abilities. Capable of managing multiple priorities in a fast-paced environment.
Problem-Solving: Ability to identify and resolve issues promptly and effectively.
Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as needed.
Education: High school diploma or equivalent. Additional education or training in hospitality management is a plus.
WE ARE AN EQUAL OPPORTUNITY EMPLOYER. WE DO NOT DISCRIMINATE WITH REGARD TO RACE, SEX, SEXUAL ORIENTATION, SEXUAL PREFERENCE, COLOR, NATIONAL ORIGIN, CITIZENSHIP, HANDICAP OR DISABILITY, AGE, VETERAN STATUS, MARITAL STATUS, PREGNANCY OR PREGNANCY RELATED MEDICAL CONDITIONS, OR ANY OTHER CATEGORY PROTECTED BY LAW IN REGARD TO ANY EMPLOYMENT DECISIONS.
Source: Hospitality Online
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