Kitchen Manager
5 months ago
Kitchen Manager - Wolverhampton, West Midlands
Salary: Competitive
Job type: Full time
Qualifications:
Management 2 years (required)
Hospitality: 1 year
Position Summary
Able to operate in a fast-paced environment while maintaining quality and an attention to detail. Operationally focused to implement brand standards and policies Consistently deliver industry-leading guest service Ensure store operational requirements by following brand standards, scheduling, and assigning employees in the kitchen area Comply with all requirements of Food Safety and Health and Hygiene standards Full understanding of stock management and GP% figures and controls Able to achieve the highest guest satisfaction by producing quality products Work to brand standards for food and operations with the focus on the guest experience as top priority Effectively communicate with others to complete the duties and responsibilities expected Help and support the development of other team members through guidance, training, and coaching. Help all the team members achieve and maintain the appropriate skills and knowledge to deliver exceptional products and guest service Demonstrate consistent operational standards and procedures that positively impact the stores overall operations.Key Skills and Knowledge
Maintaining appropriate portion control and consistently monitoring food levels within the kitchen Provide training to improve all team members and utilize cross-training methods to maintain productivity and create an environment where your team can grow their knowledge Maintaining proper food handling and safety standards while preparing food Cleaning equipment, as assigned, thoroughly and in a timely fashion according to brand guidelines Maintain a professional appearance and display a positive and enthusiastic approach to all tasks Demonstrate a complete understanding of the menu Follow a Brand sanitation standard including washing cookware and utensils throughout the day. Ability to fill in daily paperwork Working towards understanding and articulating food with integrity Manage stock levels and availability Manage all controllable costs to keep operations profitable Understand weekly sales information-
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