Kitchen Manager

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Job description

Description:

lloyd is growing and seeking a driven, team oriented leader, with past management experience to be a part of our team!

The role: Restaurant Kitchen Manager

This is a fantastic opportunity to make your mark on a growing operation where the sky is truly the limit. If this opportunity excites you- let's talk!

We are currently seeking a Restaurant Kitchen Manager to join our crew across multiple locations. As the Kitchen Manager, you will be responsible for overseeing the daily kitchen operations of the entire location, including; the restaurant, catering, and tortillas. You are responsible for directing assistant managers and team leaders, as well as monitoring the training and development of all hourly kitchen team members, while completing weekly administrative and leadership duties. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery.

The Kitchen Manager will:

• Provide direction and leadership to the truck, restaurant and tortilla team on day-to-day to ensure successful operations.
• Leading by example and by being a role model of the standards and behaviors consistent with the lloyd core values and culture.
• Assist in coordination of catering operations, including but not limited to: Pickup Caterings, Delivery Caterings, Facility Events, and off-site events.
• Ensure proper security procedures are in place to protect team members, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms and appearance standards.
• Conduct operational audits to ensure all company standards are being met.
• Proper communication utilizing Basecamp, email, 7Shifts, shift logs and any other forms used by the company.
• Executing opening or closing duties of the restaurant
• Direct hiring with assistance from HR, development/training, and when necessary, termination of employees.
• Execution of new hire onboarding and training plan
• Develop employees by monitoring Training Path & Skill tracker Logs, provide ongoing feedback, establish performance expectations, and conduct performance reviews.
• Provide direction and leadership to all lloyd assistant management and team members on a day-to-day basis to ensure success.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Holding staff reviews and documenting conversations.
• Monitor Cost of Goods Sold (COGS). Work towards efficient provisioning and purchasing of supplies.
• Supervise portion control and quantities of preparation to minimize waste.
• Oversee and regulate variable hourly labor costs (VHLR).
• Bank deposits and drop safe counts.
• Oversee cash handling of all hourly employees and assistant managers.
• Distributing paychecks and tips.
• Analyze recipes to make recommendations regarding prices for menu items based on ingredients, labor, and overhead costs.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Monitor and input shrink logs into Inventory software.
• Making sure all invoices are accurately input into the inventory system and uploaded to the accounting software.
• Supervise and coordinate the activities of prep cooks, truck workers, and front line employees engaged in food preparation.
• Determine production schedules and staff requirements necessary to ensure timely delivery of catering products.
• Demonstrate new cooking techniques or equipment to staff.
• Prepare and cook foods of all types when necessary.
• Check the quality of raw or cooked food to ensure that health and safety standards are met.
• Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified).
• Develop, formulate and implement universal documents and reports throughout all areas of operations for each location.
• Coordinate facility equipment repairs and maintenance as needed.
• Oversee the ordering of food and other supplies needed to ensure efficient operation, checking the quantity and quality of received products.
• Coordinate Kitchen production with a goal of serving the freshest food possible and minimizing waste.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to GM.
• Take the proper course of action on equipment building repairs as needed.
• Resolve any guest complaints concerning food and beverage quality as well as service.
• Supervise or coordinate activities of assistant managers and staff to develop future leaders.
• Writing Schedules to needs based on company objectives.
• Maintain Vendor relationships and communications
• Monthly inventory and inspection of results.
• Scheduling and executing quarterly deep cleans.
• Updating order guides monthly.
• Masa & tortilla production back up
• Provide functional expertise to assist training of all kitchen departments as needed.
• Monitor sanitation practices to ensure that employees follow appropriate standards and regulations.
• Oversee the ordering of food and other supplies needed to ensure efficient operation, checking the quantity and quality of received products.

Requirements:

The ideal candidate should:

• Be energetic, enthusiastic, and have a passion for fostering a great sense of teamwork and developing future leaders. maintain a high standard for employee and guest experience; with a focus on training and development
• Have a passion for delicious food, working with people to create it, and an understanding of how food creates a unique service experience at lloyd.
• Be willing to do whatever it takes to get the job done.
• This person must have vast experience in multiple hospitality endeavors, who can use their imagination, customer feedback, and industry trends to create and deliver food and experiences that create return customers.
• Have full time availability, including late nights and weekends
• Love tacos :)

The Perks of :

• Medical and Dental Insurance
• Paid Time Off
• 401K
• Free shift meal
• Employee Discount Program
• Free uniforms
• Quarterly and holiday parties
• Flexible work schedule
• Sick and Personal Time
• Career Growth Opportunities
• Performance based bonus opportunity

Compensation details: 0 Yearly Salary

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