Full-Time Kitchen Manager – Nguru
The Kitchen Manager is accountable for the kitchen’s overall operations, ensuring that they achieve operational and budgetary objectives. Daily tasks will center on encouraging their team, regulating food and labor expenses, and keeping a high level of product quality. This job plans, organizes, and instructs their colleagues in order to meet set targets in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Success in this position is contingent upon achieving the highest level of team performance in terms of guest service and experience, increasing sales and profitability, implementing effective cost controls, and hiring, developing, training, and retaining all coworkers in accordance with all company guidelines, policies, and procedures.
Job Title : Kitchen Manager
Location : Nguru, Yobe, Nigeria
Salary : $ 16.32 per hour.
Company : Dave & Buster’s Inc.
Job Type : Full-Time
- Ensure that all employees have received proper training at all kitchen stations, including weekly/monthly inventory chores, the year-round and specialty food menu, the KDS system, and rules and procedures for food preparation, cleaning, and side job obligations.
- Identifies, stocks, and dates prepared goods and actively participates in food quality control. To aid in maintaining freshness, keep awareness of every product/inventory in the freezers and coolers.
- Oversee the creation, instruction, implementation, and evaluation of culinary performance standards.
- In charge of notifying coworkers about side job assignments and ensuring that checklists and side chores are completed before coworker’s clock out. Inspects food preparation and serving areas to verify that food is handled safely and hygienically.
- The Kitchen Manager is also in charge of ensuring that the kitchen is cleaned on a regular basis, that food waste is properly disposed of, and that all sanitary laws are followed.
- Support and report to the General Manager and administrative colleagues in the implementation and monitoring of kitchen fiscal budgets in order to achieve both short- and long-term restaurant profitability.
- Positively represent the brand and the values of the firm by showing respect, civility and compassion to both internal and external visitors in a consistent manner.
- Labor, COGS, and other controllable expenditures must be managed in accordance with established standards and criteria.
- Menu item descriptions should be communicated to guests in a clear, accurate, and passionate way by all employees of the restaurant
- Coworker timings should be flexible enough to accommodate a fast-paced brewery or restaurant. Schedule labor in accordance with expected company activity while ensuring that all roles are appropriately filled and labor cost targets are satisfied. Approves or rejects requests for shift swaps and other specialized scheduling.
- A minimum of three years’ experience in the hospitality industry is essential. The ability to plan and staff a project is essential.
- Microsoft (Excel, Word) and Google (Documents/Forms) proficiency is a must. Ability to use a spreadsheet to keep track of inventories and to conduct basic data entry tasks while paying close attention to details. The ability to do basic financial calculations is required.
- It is necessary to have graduated from high school or obtained a GED in order to apply. A culinary degree or course certification from a reputable culinary university is the ideal path to take.
- Ability to communicate with colleagues and the broader public professionally, civilly, and successfully. Must be a team player with excellent interpersonal abilities.
- Capable of mentoring and leading a team, as well as working in high-stress scenarios. Capability to operate in a fast-paced setting with various tasks, fluctuating circumstances, and tight deadlines. Flexibility, the capacity to think on your feet and adjust, is critical.