Executive Kitchen Manager

Job Category : FOOD AND BEVERAGE Requisition Number : KITCH003919 Showing 1 location Job Details

Description

Who We Are :

Thompson Hospitality is the nations largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management.

We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in : one guest, one client, one team member at a time.

As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.

9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do :

• Purpose
• Give back to our communities
• Celebrate diversity
• People
• Do the right thing
• Treat people the way you want to be treated
• Always do your best
• Be accountable for our actions
• Performance
• Serve the highest quality food
• Provide world-class service
• Maintain flexibility to better serve our clients

Competitive Benefits :

• Health / Dental / Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short and Long Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts : Hotels, Travel, Tickets

P O S I T IO N OBJECTIVE

The Kitchen Manager is to oversee staff, production, cost control, standards, recruiting, and other duties assigned. You will be Responsible to communicate and direct employees of their daily tasks and running of the shift.

Provide advice and assistance to management as needed.

ESSENTIAL FUNCTIONS :

• Manage and motivate employees through constant communication
• Stocking supplies, serving, handling cash, credit cards, and a cash register
• Cleaning tables and counters, resetting tables, greeting customers
• Resolving customer conflict and dissatisfaction
• Make sure guests are receiving superior customer service at all times
• Maintain food service and production levels ensure that food is prepared and served in the appropriate quantity and with the utmost quality
• Ensure operations are in accordance with kitchen sanitation and safety standards
• Start-up and shut-down of restaurant equipment and processes (opening / closing shifts)
• Handle inventory responsibilities including food orders and receipt

MINIMUM REQUIREMENTS

• A high school diploma
• At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired
• Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel)
• Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs.
• Strong written and verbal communication skills clear and professional demeanor
• Ability to multi-task, organize, and prioritize with efficiency
• A personable, friendly and outgoing personality
• Ability to lead, motivate, and manage employees

COMPETENCIES

• Communication
• Relationship Management
• Critical Evaluation

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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