Kitchen Manager

Job Category : Food & Beverage Requisition Number : KITCH002652 Showing 1 location Job Details

Description

The Kitchen Manager is a key member of the food & beverage department. They will be directly responsible for managing all food and beverage areas and reports directly to the Director of Food and Beverage.

Qualifications, Knowledge and Skill Requirements :

• 2?4 years of Food and Beverage / Kitchen Management Experience
• Must have supervisory, coaching and staff development skills
• Exceptional communication and computer skills
• Guest service focused Professional Team Leader Detail Oriented
• Must have the ability to follow verbal and written instructions
• Must be dependable
• Possess the ability to manage multiple priorities and meet frequent short timeline goals and deadlines

Responsibilities :

• Daily management of the Food and Beverage Department
• Oversee preparation of catered and concession functions
• Hires, supervises and develops line cook, chef, and other employees in the F&B department
• Responsible for short and long term management of F&B operations in front and back of house
• Forecasting and budgets pertaining to F&B operation
• Maintaining cost controls and conducting a monthly inventory
• Implement and maintain F&B sales / marketing programs
• Coordinate staffing of personnel
• Institute and implement all IGP Human Resources guidelines
• Menu Selection for bar and grille and banquet service
• Food ordering and preparation follow PO buying process
• Quality assurance, guest service and training of all employees
• Uphold IGP Food and Beverage policies
• Event set?up oversee exactness to details from clients
• Daily oversight of all accounting procedures
• Coordination between all departments
• Perform daily walk?through to ensure full compliance with the Department of Health regulations
• Maintains appearance, upkeep and cleanliness of kitchen
• Closing procedures and appropriate cash handling practices
• Perform other duties as assigned by supervisor or manager

Working Conditions :

• Physical activity including long periods (6?8 hours) of standing, walking, bending, and, scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas.
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.
• Noise level is typically moderate to loud
• Work extended hours during golf and holiday season
• Work weekends and holidays

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