Job Summary: Responsible for daily Bar/Lounge a la carte and private dining room culinary operations and profitability as well as specific areas of banquets. Responsible for ensuring that the highest standards and Abigail Kirsch systems are met for all food prepared and served. This includes monitoring all costing controls while not compromising customer satisfaction or quality. Work with the GM and other managers at the Skylark and Abigail Kirsch to ensure a smooth operation and that company standards are being followed. He/she is responsible for demonstrating leadership, creativity, integrity and resourcefulness. S/he must work closely with the GM in promoting the Company’s culture, mission and philosophy.

Qualifications:

• 3 years supervisory or management experience in a quality restaurant operation
• Prior private dining and/or catering experience preferred
• Degree in Culinary field preferred.
• NYC Food Handlers Certification
• Knowledge of New York State Health and Sanitation Guidelines.
• Professional appearance and demeanor a must.
• Ability to handle multiple tasks and work effectively, independently, and efficiently with time constraints.
• Must be creative, innovative and able to be proactive.
• Must be detail oriented and perform work accurately and timely.
• Proficient computer skills necessary including MS Word
• Financial management cost controls, food and labor cost management experience required.
• Ability to communicate work related information to co-workers, supervisors, vendors and clients.
• Able to work flexible work schedule in order to accommodate business levels. (Weekend availability required)

Essential Job Functions:

BAR/LOUNGE OPERATIONS:

1. Plan, prepare and oversee all food production and execution for Bar/Lounge menu, Semi-Private menus, PDR menus and family meals
2. Ensure that all standards and specs are created, implemented and maintained for production, execution and presentation of all menu items. This includes accurate and updated recipes, photos, vessel presentation specs, purchasing specs, prep lists, portioning for Semi-Private/PDR events station set up and break down.
3. Develop, implement and maintain opening and closing procedures for culinary and stewarding.
4. Work with Corporate Chef in developing seasonal and promotional menus and presentations
5. Ability to assist or fill in, where needed, in any/every capacity on the line
6. Ability to create, update and follow recipe instructions on a consistent basis.
7. Act as liaison between Bar/Lounge and special events culinary department.
8. Responsible for executing all mid-week catered events with Skylark culinary staff and meet all AK SOPs for quality, presentation and consistency of menu items.
9. Work with chefs, cooks and front of house associates to ensure proper food handling and sanitation.
10. Maintenance and Sanitation of all back-of-house areas, including kitchens on 31st floor and rooftop, mezzanine storage areas and basement walk-ins and storage areas
11. Promote and maintain positive working relationships with The Skylark mangers and associates, AK banquet managers and associates and owners of the venue.
12. Maintain relationships with approved vendors
13. Ensure all staff is trained in food handling procedures and following all New York State Health and Sanitation Guidelines.
14. Maintain a grade of “A” by NYC Health Department.

FINANCIAL/PURCHASING:

1. Work with Director of Operations to ensure highest quality at the best prices.
2. Responsible for ordering and receiving of all food products and daily BOH operating supplies in a timely fashion which include determining quantity and variety of food items needed and inventorying what is on hand.
3. Ability to adjust and react to massive fluctuations in business demands. This includes quantity of food purchased/ prepared and staffing levels.
4. Monitor waste and utilization of all product, productivity and efficiency of staff.
5. Manage and assist in implementation of systems for cost controls, inventory maintenance, waste and par level management
6. Accurate period end inventories for food and BOH operating supplies
7. Monitor and edit weekly payroll, including filling out appropriate paperwork for sick/personal, vacation, holiday days off with staff

HUMAN RESOURCES:

1. Hire, coach & counsel and conduct performance evaluations of direct reports.
2. Develop, train and mentor direct reports and act as a resource to them.
3. Responsible for recommending or conducting disciplinary action, including termination, of staff as necessary according to HR company standards.
4. Monitor staffing levels to minimize cost and increase productivity. Recommend staffing needs according to business levels.
5. Develop necessary training programs for direct reports.

General Responsibilities:

1. Perform all reasonable requests by senior management.
2. Attend and participate in all scheduled meetings and training sessions.
3. Know and follow all The Skylark emergency and safety procedures.
4. Direct associates in completion of tasks as designated by assignment sheets and/or needs.