Assistant Kitchen Manager

SUMMARY:

Responsible for management of back-of-house restaurant operations including, but not limited to, ensuring great food and beverage, service, staff and atmosphere.

KEY COMPETENCIES:

• Leadership ability
• Management ability
• People oriented
• Excels with time management
• Effective communicator
• Team player

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Management Of Restaurant Operations
• Customarily exercises discretion and independent judgment to ensure sound operations
• Maintains working knowledge of Barrio Tacos standards, policies and procedures as printed in the employee handbook and best practices book
• Leads by example in following standards and policies and meeting expectations of performance and professional behavior as listed in the employee handbook and best practices, holds staff accountable to do the same
• Provides a leadership climate, which promotes fair and consistent application of company policies and procedures
• Must be reliable and punctual in reporting for work as scheduled, utilizes the POS system to clock in and out for each shift and holds others accountable to do the same
• Utilizes Microsoft Outlook to check email periodically throughout the shift and plan work and activities so that deadlines and objectives are met
• Responsible for systems and procedures designed to affect control of restaurant costs and expenses
• Responsible to achieve restaurant’s cost objectives as measured by the inventory software and financial statement results
• Helps to identify food cost issues through use of biweekly variance report and proactively assists KM in resolving the issues
• Follows kitchen systems that include ordering to established pars and following standardized order guides and ordering procedures, and completing master and line prep sheets
• Maintains security of kitchen operations through “zoning” and enforcement of waste control, receiving product, and restaurant security policies
• Manages comps/voids/promos/waste during each shift
• Ensures proper kitchen staffing levels in accordance to labor budgets and maintains acceptable turnover levels as established
• Participates in biannual store evaluation preparation and takes corrective action for deficiencies within established time frame
• Makes certain that safety and security procedures are communicated and practiced by all employees while performing job duties and on company property
• Communicates with the management team in & Shifts through daily use of the digital logbook and staff journal and shows acknowledgement of information
• Reviews Ops and Bev notes weekly, initials once read and takes action when necessary
• Participates in manager meetings as scheduled and reads and initials’ meeting notes when absent
• Maintains confidentiality of all company information and is forthcoming in reporting all policy or procedure violations or wrongdoing to the General Manager or Kitchen Manager.