Kitchen Operations Manager

6 days ago

Perdido Key, United States FirstService Residential Full time
Job Overview:

As a Kitchen Manager at FirstService Residential, you will be responsible for leading the food and beverage service staff. The Kitchen Manager is responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.

Your Responsibilities:
  1. Manage service aspects in all food and beverage assigned areas and events, and acknowledge, greet, and thank all members and guests.
  2. Manage all dining areas to ensure proper room preparation, including setup of tables, chairs, linens, table settings, glassware, etc.
  3. Confirm that all service staff are in proper uniform and adhere to FirstService Residential Dress Code.
  4. Hire, manage, and train staff in all technical and non-technical aspects of their role, including standards of quality and service.
  5. Create, maintain, and distribute weekly schedules for staff and communicate changes as appropriate to all.
  6. Communicate with service and kitchen staff regarding reservations and/or special events.
  7. Conduct pre-shift, pre-meal, and/or pre-event meetings with all necessary staff.
  8. Evaluate and supervise performance and carry out disciplinary action as needed, in accordance with FirstService Residential policies and applicable laws.
  9. Make rounds of all food and beverage outlets to ensure member/guest needs are met.
  10. Be responsible for employee relation issues and review incidents with General Manager.
  11. Complete and administer employee performance appraisals.
  12. Conduct beverage, china, glass, and silverware inventories.
  13. Open and close dining room(s) and/or Clubhouse on a regular basis. Be responsible for ensuring all is secure upon departure and that all lights, equipment, doors, etc. are turned off and/or locked.
  14. Act as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervise any remaining staff. Work with remaining staff to complete tasks in an effective and efficient manner.
  15. Fill in as a Server, Host, Wait Assistant, Bartender, etc. to relieve backup staff during peak periods or when short-staffed.
  16. Control costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls, and monitoring labor costs following demand patterns, budget, and local labor laws.
  17. Maintain accurate daily and weekly punch details for service staff and process daily sales reports and other reports as requested.
  18. Train all staff in and adhere to all safety, sanitation, food preparation, food storage, and alcohol beverage control policies, including confirming legal drinking age and discontinuing service to intoxicated guests.
  19. Maintain member and guest satisfaction by handling inquiries, concerns, or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; develop new concepts to ensure customer satisfaction and repeat business.
  20. Ensure a pleasant dining experience in all outlets by collaborating with the Executive Chef in the creation of menus and menu pricing as requested.
  21. Communicate and team well with other departments to ensure appropriate staff levels for all events and ensure assigned responsibilities are carried out.
  22. Other duties as required.

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