The Kitchen Manager is responsible for proper execution and operation of the kitchen department and ensures our gourmet burgers continue to make our guests think "Yummm".
The KM (aka the Burger Master) will oversee all phases of food procurement including : production & service, inventory & ordering, storage & rotation, food preparation, recipe adherence, plate presentation, and service & production time standards.
The KM is responsible for being the top dog of talent & training for the kitchen department, meeting profitability objectives, and controlling food & labor costs.
Sounds Great! What's the catch?
Minimum of 2 years full-service restaurant experience at a Kitchen Manager or Assistant Manager level required.
High school diploma or equivalent required, some college preferred.
Foodsafe Level 1 certified preferred, Level 2 an asset.
Must be able to work a flexible schedule including opening, closing, weekends and holidays.
Be better for being here as a Red Robin Manager and enjoy :
Comprehensive 8-week training program
Health, vision, and dental insurance plans
Opportunity to participate in a Management Incentive Plan
Duties may include, but not limited to the following :
Effectively and efficiently manage restaurant by following the best practices of the Company and Brand Equity Standards to ensure Guest satisfaction and profit maximization
Manage day to day operations during scheduled shifts that include daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness
Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste etc
Prepare end of shift reports including Daily Labour, Food Control and Daily Sales
Immediately communicate equipment problems, practice good preventative maintenance on store assets Increase sales by ensuring Guest satisfaction and prompt problem resolution
Exemplify and recognize legendary acts of leadership and quality to ensure 100% Guest satisfaction Exercise good judgment and decision making in escalating concerns and aggressively resolve issues
Ensure the environment in the restaurant supports our core values of honour, integrity, seeking knowledge, and having fun
Responsible for compliance with local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment
Ensure adherence to Company cash handling and payment processing procedures
Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards
Conduct line checks in accordance with Company standards
Ensure the cleanliness of the kitchen by maintaining to specified standards and training staff on proper sanitation guidelines
Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development
Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement
Adhere to Federal, provincial and local laws in addition to Company policy (regulate compliance with work authorization / liquor service / wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards
Ensure that HOH team avoid cross contamination, improper food handling and / or storage practices, etc., through proper training and supervision
Set performance expectations and monitor training process to ensure quality of training
Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards
Ensure complete and timely execution of corporate & local restaurant marketing programs
Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy
Resolution oriented / protects Company assets; prevent / diffuse situations that create potential risks to the organization