Scott's Pointe
Restaurant Culinary / Kitchen Manager
Wading river, NY - Full Time
Our Kitchen Manager position is primarily made up of three core responsibilities: People, Sales & Profits.
People:
Professionalism and Style Expectations:
The following is expected of every Team Member and Manager.
Special Skills or knowledge necessary for this position:
Daily physical requirements and/or number of pounds that may need to be lifted on the job:
People:
- Selects, hires, trains and develops the best Team Members.
- Sets clear performance expectations through directions and goals; actively listens to Team Members to determine needs and concerns and quickly responds.
- Provides clear feedback through effective praise, coaching and counseling.
- Acknowledges and celebrates team and individual successes.
- Resolves Team Member conflicts constructively and professionally.
- Works with Team Leads to ensure standards are followed.
- Consistently follows our hiring procedures and practices.
- Ensures current training materials and programs are consistently utilized in Team Member Training.
- Follows Progressive Discipline Guidelines to ensure that all Team Members are disciplined and warned consistently.
- Conducts timely Performance Appraisals and fairly administers salary changes.
- Posts schedules on time and fairly handles schedule requests that balance the Team Member and Company’s needs.
- Resolves Team Member conflicts constructively and professionally.
- Analyzes current and future staffing needs for appropriate planning.
- Scrupulously follows all labor laws and manages for equal opportunity.
- Ensures that all food is prepared according to recipe and served at the proper temperature and presentation.
- Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted.
- Maintains Health Department standards at all times.
- Conducts quality line checks at regularly scheduled intervals.
- Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized.
- Adheres to all Standards of Operational Excellence on a daily basis which includes line checks, ticket times, labor tracking, etc.
- Maintains appropriate staffing levels for each shift.
- Establishes excellent guest service and satisfaction as a priority through personal example and follow-through.
- Ensures the staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience.
- Always looks for opportunities to create a CHARGE (Creating Hospitality Around Remarkable Guest Experiences) experience for the guests.
- Manages all Kitchen standards (prep sheet, line checks, etc.) to ensure that budgeted food goals are met or exceeded while quality standards are maintained.
- Demonstrates a working understanding of labor cost control through effective scheduling and proactive management.
- Follows inventory procedures and utilizes Inventory Control to consistently conduct and report an accurate inventory.
- Effectively identifies financial trends and operational problems by utilizing the P&L and other reports.
- Utilizes the back-office computer system efficiently and effectively.
- Controls financial assets and maintains records.
- Processes invoices in a timely manner.
- Meticulously follows cash handling policies and procedures.
Professionalism and Style Expectations:
The following is expected of every Team Member and Manager.
- Serves great food with great service and a great attitude.
- Projects and assignments are completed thoroughly, professionally and with care in a timely manner.
- Adjusts to high pressure situations and is open to change.
- Assumes responsibility for personal growth and development.
- Conducts themselves (acts & dresses) professionally at all times while setting the standard for all Team Members.
- Expresses ideas and conveys information clearly, effectively and professionally.
- Works to resolve disagreements; is respectful of peers and co-workers.
Special Skills or knowledge necessary for this position:
- Strong restaurant operations background.
- Strong Training background.
- Strong communication skills verbal and written.
- Strong proof-reading skills.
- Strong interpersonal skills. Able to communicate with individuals at all levels of the corporation.
- Organizational skills-Ability to be organized in a changing environment.
- Ability to maintain a calm professional demeanor during periods of uncertainty or crisis.
Daily physical requirements and/or number of pounds that may need to be lifted on the job:
- Stands during the entire shift.
- Reaches, bends, squats, stoops, shakes, pours, carries, pushes and lifts.
- Lifts and carries tubs, trays, and cases weighing up to 100 pounds up to 20 times per shift.
- Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.
