The Food Service Kitchen Manager is first and foremost responsible for guest relations and satisfaction. They will maintain standards of all prepared food. They will maintain adequate ordering and inventory levels. Train and develop all cooks, dishwashers and catering team members.

Key Responsibilities:

• When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest.

• Assist in interviewing, training, scheduling, performance and productivity of all department team members

• Assists with communication of information distribution to entire department

• Responsible for maintaining positive atmosphere, spirit and morale within the department

• Demonstrate effective leadership skills by managing time and delegation

• Support and execute division concepts and programs

• Contribute in executing and meeting financial goals

• Ensure quality and consistent product availability and solutions to our guests

• Assist with safeguarding, controlling and monitoring all department assets, ensuring policies and procedures are implemented for control of assets

• Practice safe work habits; maintain a high level of store cleanliness, organization, and a safe work environment; encourage team members to do the same

• Ensure department systems and processes are utilized consistently and correctly

• Collaborate with Department Manager for meetings with the department leadership team to effectively plan production and promotion goals

• Assist with the coaching and development of team members as necessary in accordance with policies and procedures with support from Department Manager and Talent Management

• Assists with coordinating the books and manuals to ensure they are kept updated

• Assists with coordinating inventory process and reporting

• Must be able to take care of all department issues in the event of the absence of the Department Manager, which would include ordering, delegating, multitasking, forecasting, prioritizing and merchandising

• Ensure that Food Safety Procedures are adhered to

• Perform accurate inventory each trimester

• Ensure that kitchen is properly maintained from an operational and cleanliness level

• Demonstrate good conflict management skills

• Performs other duties as requested or required by upper management

Key Requirements:

• Must be 18 years of age or older

• High School Diploma or equivalent

• Prior Deli or Food Service Management within The United Family or a minimum of 2 years restaurant experience required

• Ability to work and communicate with all levels of management and subordinates in a professional manner

• Ability to self-motivate, problem-solve and work with minimal supervision.

• Must be able to lift up to 30 lbs. and stand for long periods of time (up to 4 hours)

• Be able to perform all other physical aspects of the position including but not limited to bending, squatting, standing, lifting, climbing, pushing, pulling, and walking

• Must possess technical skills to perform basic math and computer tasks (Word, Excel, and Email)

• Ability to work at fast-paced, but efficient and controlled manner

• Must maintain Certified Food Safety Manager certification

• Bilingual English/Spanish a plus

• Must be flexible to work various hours/shifts, including weekends and holidays

• Ability to accept supervisory coaching related to performance, work habits and attitude

• Ability to function as a team member and get along with others

This job description is intended to provide a high-level of general requirements for this position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure proper operations.