Kitchen Manager

Job Description

Kitchen Manager - Carlos O’Kelly’s

Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.

We started Carlos O’Kelly’s in 1981, and since then have been serving up Mex From Scratch, oven-baked dishes becoming known for our legendary margarita’s, house-made chips and famous queso and salsa. Here, the spirit of generosity and the flavor of celebration is shared by all who gather around the table. Our guiding value is “Pouring out Generosity”.

Role: Kitchen Manager 

Invitation: To make a difference by loving people through the creation of a work environment  that helps people become their natural best selves. As KM, you are responsible for selecting, developing, and leading a team of people that care for each other and who create an outstanding guest experience through the timely and safe delivery of quality food contributing to the financial and cultural health of the operation. (Leadership x People x Guest = Health)

Principal Responsibilities and Duties

• Lead and oversee all aspects of the kitchen operation

• Recruit, select, train, and develop kitchen team (supervisors, trainers, team members)

• Actively lead by providing vision, coaching, and feedback

• Foster team cohesiveness and positive team working environment

• Provide and ensure friendly and efficient guest service/teamwork with the hosp. team

• Oversee opening and closing activities

• Ensure cleanliness and sanitation

• Ensure compliance with all health, safety, and hygiene standards and policies

• Ensure compliance with all security procedures

• Ensure compliance with all alcoholic beverage regulations

• Direct activities of hourly employees

• Work closely with the Hospitality Manager and General Manager to ensure seamless guest service

• Monitor and teach food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented, in conformity to standard procedure

• Investigate and resolve customer complaints regarding food quality, service, or accommodations

• Coordinate assignments of kitchen personnel to ensure economical use of food, timely preparation, and performance of all kitchen activities

• Manage food cost and variance 

• Manage food inventory, including record keeping and utilization

• Manage cost of labor and productivity

• Schedule staff hours

• Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code

• Manage Employee Relations and HR compliance of the restaurant, primarily the kitchen, including compliance with company, state, and federal regulations

• Evaluate employee performance

• Oversee all site operations as needed

• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity

• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary

• Perform manual service or maintenance tasks

• Perform administrative and accounting duties according to standard company policy

• Ensure food and beverage deliveries are scheduled efficiently

• Review work procedures and operational problems to determine ways to improve service, performance, or safety

• Analyze data to inform operational decisions or activities

• Explore opportunities to add value and make a difference through job accomplishments

• Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

• Direct facility maintenance or repair activities

• Other duties as assigned

Key Strengths and Competencies

• People-first Orientation

• Developing Leaders (present/future)

• Guest Service

• Interpersonal Influence

• Problem Solving/Decision Making

• Execution of Brand Mindsets and Standards

• Leading by Example

• Operations Knowledge and Analysis

• Planning, Executing and Results Orientation

• Managing Performance

• Staffing and Development

• Managing Relationships

• Passion for Serving Others

• Integrity and Personal Ownership

• Self Management

Required Qualifications

• High School Diploma

• No minimum level of professional certification

• No minimum level of technical knowledge

• Previous kitchen management experience in a casual dining restaurant (preferred)

• Minimum one (1) years of experience in a supervisory role

• Able to make decisions

• Able to identify and resolve problems

• Able to guide, direct, and motivate staff

• Able to plan and prioritize tasks

• Able to teach and train staff

• Able to monitor processes, materials, and resources

• Able to perform administrative tasks 

• Knowledge of personnel practices and regulations

• Knowledge of food safety and sanitation practices and regulations

• Able to deal with confidential information and/or issues using discretion and good judgment

 Working Conditions and Physical Requirements

• Able to work and verbally communicate effectively with other team members

• Able to engage the public in a positive manner 

• Able and willing to work with others as a team

• Able to reach and bend and frequently lift up to 50 pounds

• Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length

• Able to work in a standing position for long periods of up to 12 hours in length

• Able to perform repetitive tasks with little or no break

• Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials

• Able to work flexible schedules including evenings and weekends

• Able to travel at quarterly intervals to required management meetings and or training sessions

Key Performance Indicators

• Your Own Leadership Health/Effectiveness

• Store Management Team Health/Effectiveness

• Overall Health of the Restaurant Culture

• Profit from Operations

• Sales Growth

• Variance

• Ticket Times

• Labor Productivity 

• SPA Results

• FSE Results

Direct Reports: Supervisors, Trainers, Kitchen team members, All employees when the immediate supervisor is not on the premises