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 General Manager.

Salary range $66,560 to $70,000

Qualifications, Knowledge and Skill Requirements:

• 2‐4 years of Food and Beverage/Kitchen Management Experience
• Must have supervisory, coaching and staff developmentskills
• Exceptional communication and computerskills
• 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 frequentshort timeline goals and deadlines

Responsibilities:

• Daily management of the Food and Beverage Department
• Oversee preparation of catered and concession functions
• Hires, supervises and developsline cook, chef, and other employeesin the F&B department
• Responsible for short and long term management of F&B operationsin 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