Effective management leadership and management work process’s result in outstanding guest satisfaction, operating, human resource, and financial results that meets planned objectives.
MANAGEMENT LEADERSHIP SKILLS
- Takes the management leader position by defining responsibilities, authority, direction, and goals.
- Motivates others to take action by defining what should be, identifying obstacles, and action steps.
- Embraces the role of Kitchen Manager to be the ‘Manager of Supervisors and Cooks’.
- Actively encourages subordinates to initiate tasks and projects. Inspires enthusiasm in others.
- Sets high personal standards of excellence by demonstrating integrity, sincerity, and commitment.
- Develops teamwork through being available, listening, and keeping others informed. Actively involves the team in setting team objectives.
- Adapts their leadership style to the situation by controlling results by ‘exception’ and ‘inspection’ as appropriate. Is sensitive to the maturity and ability of their subordinates.
- Models the desired behavior by demanding more of yourself than from others.
- Actively initiates action, accepts risks and responsibilities, and demonstrates enthusiasm.
- Demonstrates self-confidence by assessing personal attributes, recognizing and building personal strength’s, and acquiring knowledge and skills to overcome your weaknesses.
MANAGEMENT WORK PROCESS’S
- Planning. Utilizes effective planning processes to determine where the restaurant needs to go and how to get there.
- Organizing. Utilizes effective organizing processes to arrange and relate the necessary work to be done.
- Staffing. Utilizes effective staffing processes to train people to meet planned objectives.
- Directing. Actively directs the team causing them to take effective and efficient action.
- Controlling. Controls desired results by monitoring and modifying the teams’ work as necessary.
- Uses performance management processes to assign and review work.
- Kitchen Manager has a complete knowledge and understanding of all recipes and food preparation methods.
- Prior to each meal period, line checks are conducted to ensure all food products meet The Ridge freshness and quality standards.
- The guest receives high quality food products that meet recipe standards 100% of the time.
- Food is delivered to the guest at the correct temperature…hot food hot, cold food cold.
- Kitchen Manager is routinely “on-floor” measuring is monitoring food quality.
- Timing standards are routinely measured and achieved 100% of the time.
- The kitchen meets cleanliness and housekeeping standards 100% of the time.
- All storage areas of the kitchen and organized and rotated.
- Kitchen team member’s uniforms meet uniform standards.
- We do not 86 menu items.
- Kitchen team members acknowledge guests. Kitchen team members observe the 6-foot rule.
HUMAN RESOURCE RESULTS
- Embraces the role of the Kitchen Manager to be the ‘Manager of Supervisors and Cooks.’
- Supervisors and kitchen team members receive training that enables them to meet their job description expectations.
- Supervisors and kitchen team members receive frequent feedback regarding the quality of their work.
- The Kitchen Manager is on-the-floor guiding and directing the execution of the shift.
- The Kitchen Manager conducts meetings both one on one and as a group to ensure Supervisors and team members are highly knowledgeable and well informed.
- Individuals not meeting their performance expectations are progressively coached to meet all job responsibilities.
- Consistent use and management of ordering systems and tools result is supreme product freshness and minimize waste.
- Correct portioning devices are used to achieve food cost goals and product consistency.
- Recipe costing program is maintained.
- Use and maintenance of menu-engineering systems to enable kitchen team to achieve food cost goals.
- Costed schedules, daily time and attendance reports are used to achieve designated BOH labor cost.
- Operating expense accounts meet planned objectives.
- Product receiving, handling, and storage methods ensure high quality food and minimize waste.
SAFETY, SANITATION, AND FACILITIES
- A person in charge is identified and scheduled every shift.
- Food and beverage handling and holding meet all local health and sanitation requirements as measured by routine health inspections.
- A culture of ‘clean as you go’ is evident.
- Ensure that all equipment is kept clean and in excellent working condition through personal inspection.
- The restaurant is safe, secure, maintained in good repair.
VALUES, CULTURE, AND POLICIES
- All decisions and actions reflect and support The Ridge culture.
- The Ridge values are understood, communicated, and lived out daily.
- Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
- Fully understands and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Expected to perform all core job responsibilities within the designated workweek.
- Be 25 years of age.
- Have knowledge of service and food and beverage.
- Involving in at least two years food and beverage operations experience in a similar sized operation at the Kitchen Manager level.
- Possess basic math skills and have the ability to operate a cash register or POS system.
- Possess the skills to operate Microsoft word and excel software programs.
- Be able to work in a standing position for long periods of up to 5 hours.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Must have the stamina to work 50 to 60 hours per week. Approximately 40 hrs / wk in the kitchen and approximately 10 / wk Admin (writing sched., purchasing, uniforms, training, H.R.)