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MENU DEVELOPMENT:
* Design creative and diverse menus that cater to a range of tastes and dietary preferences, highlighting local Utah products.
* Source high-quality ingredients and establish relationships with local suppliers.
* Ensure menu offerings align with current culinary trends and guest preferences.
POS SYSTEM IMPLEMENTATION & MANAGEMENT
* Ensure POS System (Toast) is physically integrated into the restaurant work stations.
* Work with Toast representatives to integrate Toast with our reservation management platform.
* Develop advanced knowledge in Toast systems to edit/create menus, manage tip distribution, and all other capabilities of Toast software.
KITCHEN MANAGEMENT
* Lead and manage the culinary team, including cooks and kitchen staff.
* Oversee kitchen operations, ensuring a smooth workflow, cleanliness, and adherence to safety standards.
* Conduct regular training sessions to develop and enhance culinary skills.
INVENTORY MANAGEMENT
* Take a lead role in implementing efficient inventory control procedures for food and beverage supplies.
* Monitor and manage inventory levels to minimize waste and optimize cost.
* Collaborate with suppliers to ensure timely and cost-effective procurement of inventory.
* Monitor market trends to identify potential changes in ingredient costs.
QUALITY ASSURANCE
* Maintain high standards of food quality, presentation, and consistency.
* Implement quality control measures and conduct regular inspections.
* Address and rectify any issues related to food quality promptly.
COST CONTROL
* Develop and manage food and beverage budgets in collaboration with the management team.
* Monitor food costs, portion control, and waste to optimize profitability.
* Identify cost-saving opportunities without compromising quality.
GUEST SATISFACTION
* Ensure a positive dining experience for guests by consistently delivering high-quality food and service.
* Solicit and respond to guest feedback, making necessary adjustments to enhance satisfaction.
* Introduce special promotions and themed events to attract and retain patrons.
STAFF LEADERSHIP
* Recruit, train, and motivate kitchen and front-of-house & back-of-house staff.
* Foster a collaborative and positive work environment.
* Address performance issues and implement continuous improvement initiatives.
COMPLIANCE
* Ensure compliance with health and safety regulations, including food handling and sanitation.
* Ensure (and see through completion) that staff are certified in all necessary areas.
* Maintain cleanliness and hygiene standards in the kitchen and dining areas.
RECORDKEEPING / REPORTING
* Maintain accurate records of inventory levels, orders, and deliveries.
* Generate regular reports on inventory usage, costs, and variances.
Job Types: Full-time, Part-time, Temporary
Benefits:
* Flexible schedule
Shift availability:
* Day Shift (Preferred)
* Night Shift (Preferred)
Ability to Commute:
* Cannonville, UT 84718 (Required)
Ability to Relocate:
* Cannonville, UT 84718: Relocate before starting work (Required)
Work Location: In person
Sprachkenntnisse
- English
Hinweis für Nutzer
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