Kitchen Manager
Olive Oil and Oregano, Glin Glon ltd.
Total years of experience :15 years, 6 Months
Full control and accountability to lead, develop and inspire the kitchen team.
• Ensuring there is a seamless link between the kitchen and the front of house teams.
• People management including recruitment, training & development, rota planning, performance management.
• Department cost control; including ensuring team correctly manage stock and wastage, costs, and monitoring other outgoings.
• Department stock control including ordering, rotation and wastage.
• Ensuring that department operates inside company standards for quality and service.
• Proactively working with the General Manager working towards common goals to promote the business as needed to increase revenue streams.
• Manage all kitchen-related office administration and third-party contractors
Collaborate with personnel and plan and develop recipes and menus.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Inspect supplies, equipment, and work areas to ensure conformance to health standards.
• Determine production schedules and worker-time requirements.
• Estimate amounts and costs and requisition supplies and equipment.
• Train and instruct cooks and workers in proper food preparation procedures.
• Weigh, measure, and mix ingredients, season and cook food according to recipes or personal judgment.
Taking responsibility for the business performance of the restaurant.
• Organising marketing activities, such as promotional events and discount schemes.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Creating and executing plans for department sales, profit and staff development.
• Setting budgets and agreeing them with senior management.
• Recruiting, training and motivating and Managing staff and providing them with feedback.
• Responding to customer complaints.
• Maintaining high standards of quality control, hygiene, and health and safety.
• Helping in any area of the restaurant when circumstances dictate.
Leading and assisting a team of 8-12 employees including retailers, cashiers and kitchen staff.
• Fostering an environment of open communication with all staff to ensure positive employee morale, effective conflict resolution.
• Managing Cash Flow and Reconcile takings at the end of each shift.