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Kitchen & Bar Manager
2 months ago
Located in Harrisburg, SD
Title: KITCHEN & BAR MANAGER
Reports to: General Manager
Summary of Position: Directly responsible for all kitchen & bar functions including product purchasing, preparation, production, safety, sanitation and cleanliness. Responsible for hiring, scheduling and training new and existing employees in methods of quality food & drink preparation, product presentation standards, delivering a high quality customer service experience, product portion and cost control, safety, sanitation and cleanliness.
Duties & Responsibilities: Understand completely all policies, procedures, standards, specifications, guidelines, and training programs. Assist in maintaining Union Social’s restaurant and bar service compliance.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through orientation and training of employees and creating a positive, productive working environment.
Ensure that all food and drink products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Expertise in the food and beverage menu is expected.
Maintain adherence to service execution standards including correct recipe procedures, food and drink delivery time procedures, customer experience expectations, and cash handling.
Make employment and termination decisions including interviewing, hiring, evaluating performance, and disciplining personnel as appropriate under the guidance of the General Manager. Seek out quality candidates to fill positions and provide proper training of employees in all department roles to ensure policies and procedures are followed daily. Continually strive to develop and motivate your staff to become top performers by keeping team morale high.
Fill in where needed to ensure the highest quality guest service standards are being met, and efficient operations are met daily.
Prepare all required paperwork, including necessary forms, reports, and schedules in an organized and timely manner.
Weekly inventory management.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Work with owners and managers to plan and price menu items. Submit the proper paperwork to ownership for permission to test new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control product cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the facility, employees and guests.
Oversee the training of personnel in safe operation of all equipment and utensils.
Responsible for maintaining appropriate cleaning schedules for kitchen and bar floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points. Proper use of all business provided tools and programs to ensure compliance.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Attend and contribute to all weekly meetings.
Carry out Union Social’s marketing, advertising and promotional activities and campaigns that achieve sales goals.
Participate and ensure all Union Social’ marketing, compliance, training, operations, and legal programs are instituted and followed to maintain compliance.
Qualifications:
- A minimum of 5 years of experience in varied kitchen and bar positions including food preparation, line cook, fry cook, expediter, and bartender.
- At least 3 years of kitchen or bar manager experience in a similar capacity.
- Must be at least 21 years of age.
- Must be able to communicate clearly with fellow management and ownership, vendors, kitchen and dining room personnel and guests.
- Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50 pounds.
- Must have a basic knowledge of dining room and service procedures and functions.
- Be able to work in a standing position for long periods of time (up to 10 hours).
- Be able to walk and be “on your feet” for long periods of time (up to 10 hours).
- Extensive knowledge of food safety concepts and practices.
- Must adhere to the established appearance guidelines.
- Microsoft Office (word, excel)
- Must have the stamina to work 50 to 60 hours per week.
- Must maintain manager level Food Handlers certification. Servsafe certification preferred.
- Must be a dynamic, positive, and charismatic leader.
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