Responsible for management of back-of-house restaurant operations including, but not limited to, ensuring excellent food, service, and staff.
Financial planning and performance of kitchen operations:
Responsible for achieving the restaurant’s established food cost objectives as measured by financial statement results.
Completes weekly food inventory to generate cost of sales reports.
Identifies food cost issues through weekly variance reports and proactively resolves the problems.
Accountable to ensure invoices are entered timely and accurately into Compeat.
Ensures accurate kitchen staffing levels following labor budgets and maintains acceptable turnover levels as established.
Prepares and maintains weekly labor projections per business forecasts and predetermined budget.
Utilizes 7 Shifts Labor Proforma to monitor forecasted sales, scheduled hours vs. actual hours, dollars, and percent each day; reacts quickly to meet prime labor targets for the week.
Responsible for restaurant systems, policies, and procedures designed to affect control of restaurant costs and expenses.
Customarily exercises discretion and independent judgment to ensure sound operations.
Development, performance, and morale of the kitchen management team and staff
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Ensures that performance reviews occur every six months for Assistant Kitchen Managers and as required by company standards for staff.
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Ensures back-of-house schedules are completed in & Shifts for the General Manager's review and posted by the established company deadline.
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Ensures that the Assistant Kitchen Managers meet performance standards in accordance with the Barrio Tacos Competency and Task Review.
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Assists in creating action plans and individual development plans with Assistant Kitchen Managers.
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Holds Assistant Kitchen Managers accountable to develop staff members using Barrio Tacos training materials.
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Focuses on retaining quality kitchen employees by providing opportunities for growth and development.
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Makes recommendations that are "given particular weight" for hiring and firing employees within respective departments.
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Provides "added value" to the restaurant by building relationships, supervising, coaching, and mentoring of management team and staff.
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Maintains a high-energy atmosphere to improve morale and ensure labor budgets are met.
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Implement recognition programs for kitchen employees to reward contributions toward Barrio Tacos' goals and objectives.
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Communicates company mission and philosophies; exemplifies Barrio Tacos management traits through behavior and leadership.
- Provides a leadership climate that promotes fair and consistent application of company policies and procedures.
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Leads by example in behavior as established in the Employee Handbook, Best Practices, and Standard of Operations Manual, and holds others to the same level of accountability.
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Ensures food product quality standards are met, and products are purchased from approved vendors.
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Maintains security of kitchen operations through zoning, enforcement of waste control, product receiving, and restaurant security policies.
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Ensures that required operating and policy manuals are maintained and available at the restaurant.
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Responsible for ensuring line checks are completed prior to each lunch and dinner shift.
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Makes certain that Barrio Tacos safety and security procedures are communicated and practiced by kitchen employees while they perform their job duties.
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Works closely with the management team to enforce adherence to Barrio Tacos specs and standards.
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Must be reliable and punctual when reporting for work as scheduled.
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Ensures completion of all required documentation in compliance with payroll, labor laws, and personnel policies.
Sanitation, appearance, and maintenance of kitchen and equipment
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Makes certain all Assistant Kitchen Managers are ServSafe certified.
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Upholds Barrio Tacos' cleanliness and safety standards through employee accountability and the utilization of restaurant checklists.
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Facilitates kitchen evaluation preparation and takes corrective action to variances within the established time frame.
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Directs and monitors daily and weekly sanitation programs and ensures completion of tasks.
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Ensures that sanitation supplies and equipment are available to staff so they can perform to standard.
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Maintains sanitation and operational standards of all kitchen equipment and ensures the existence of a maintenance logbook.
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Ensures sanitation meets or exceeds specifications of local health department standards and corrects any inspection variances within 24 hours.
Guest service and satisfaction
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Promotes a strong service culture and provides hands-on leadership.
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Ensures availability of daily menu items to meet the demands of business by following company systems to include ordering to established pars, following standard inventory sheets, and completing both master and line prep lists.
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Maintain food production standards, shelf life, recipe ingredients, product quality, and presentation as determined by Barrio Tacos systems and procedures.
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Never allow products that have exceeded Barrio Tacos shelf life standards to be served.
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Makes certain that food delivery and cooking time standards are achieved as measured by ticket times.
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Performs "concurrent duties" of non-exempt tasks during appropriate times to ensure guest satisfaction while in charge.
Maintains communication within the restaurant
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Effectively communicates rollout procedures for promotions, specials, and menu changes to staff and management team through shift meetings to ensure awareness.
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Participates in manager meetings a minimum of once per week.
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Participates in company-scheduled monthly Kitchen Manager meetings and manager seminars as scheduled.
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Maintains the verbal communication necessary on the line to prevent long ticket times.
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Conducts one-on-one with the kitchen management team at least once each period.
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Makes time for monthly one-on-ones with Assistant Kitchen Managers accountable for their completion.
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Participates in weekly manager meetings to encourage teamwork and effective communication amongst the team.
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Maintains confidentiality of all company information and is forthcoming in reporting all policy or procedure violations or wrongdoing to the General Manager.
- You may make no expenditures other than for the supplies necessary for the ongoing operation of the restaurant from approved purveyors.
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May not sign contracts on behalf of the company.
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May not discharge or change the wages of any employee without consulting with the General Manager.
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You may not accept payment for goods or services from any purveyor or gratuity from a guest without permission from the Area Director.
GENERAL WORKING CONDITIONS:
The characteristics described here represent those an employee encounters while performing the job's essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Shift Length: varies; 10+ hour shifts
Flooring: cement, tile, and hardwood floor
Lighting: adequate and overhead
Miscellaneous: Subject to wet floors, temperature extremes, and loud noise
PHYSICAL REQUIREMENTS:
(1-2X per shift)
Infrequent
(3-12X per hour)
Occasional
(13-30X per hour)
Frequent
(30+X per hour)
Continuous
Floor to waist
Up to 120 lbs
Up to 50 lbs
Waist to shoulder
Up to 120 lbs
Up to 20 lbs
Up to 15 lbs
Shoulder to overhead
Up to 20 lbs
Up to 20 lbs
Up to 5 lbs
Up to 10 lbs
Carry
Up to 25 lbs
Up to 30 lbs
Push/pull
Up to 120 lbs
Up to 60 lbs
Medium to heavy strength range
Capable of using knives, slicers, and other food preparation equipment
Prior experience in Barrio Tacos kitchen operations
Ability to perform the essential functions of the following positions: Salad, Broiler Cook, Fry Cook, Prep Cook, Expo/Food Runner, Window/Wheel Person, and Sauté Cook
Previous reviews in good standing
Reading, writing, basic math, and excellent verbal communication skills
Capable of using computer and point-of-sale systems
Able to respond in emergency situations to avoid imminent danger to self and others
Responsible, dependable, and flexible in scheduling
Current ServSafe certification
