Description

· Promote, work, and act in a manner consistent with the mission of King Street Oyster Bar: To provide excellent food prepared with the freshest ingredients while engaging ourselves whole heartedly into the community, one oyster, one person, and one neighborhood at a time.

· Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

· Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance.

· Weekly meetings with FOH Managers with agendas and goals.

· Daily shift meetings with BOH employees.

· Use Managers opening and closing checklist daily.

· Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

· Monitor portion sizes, garnishing and presentation of food to ensure that it’s prepared and presented in an acceptable manner.

· Ensure compliance with all federal, state, county and municipal regulations that pertain to health and safety requirements of the restaurant, employees, and guests.

· Investigate and resolve complaints regarding food quality.

· Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

· Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

· Schedule and receive deliveries, checking delivery contents to verify product quality and quantity.

· Monitor budget and payroll records to ensure that expenditures are authorized and budgeted.

· Monitor forecast and update forecasting board and 7shift.

· Schedule staff hours and assign duties.

· Keep records required by government agencies regarding sanitation or food subsidies.

· Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

· Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.

· Be knowledgeable of restaurant policies regarding personnel.

· Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

· Continually strive to develop staff in all areas of managerial and professional development.

· Recruit, interview, and train new team members

· Review work procedures and operational problems to determine ways to improve service, performance, or safety.

· Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

· Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

· Attending all scheduled employee meetings and offers suggestions for improvement.

· Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

· Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Requirements

-Minimum of 2 years of current experience as Assistant Kitchen Manager in a full-service concept.