Kitchen Manager AGM

Assists in all facets of restaurant operations. This position requires a solid background in restaurant management including financial management, menu pricing, cost control & analysis, inventory, and staffing direction. Must be capable of working 50 plus hours per week on multiple shifts in a restaurant floor and kitchen environment. Must be able to work long hours standing up and be able to lift a minimum of 50 pounds. 

CORE RESPONSIBILITIES 

• Will oversee and approve all purchasing and inventory. 
• Will maintain product variance logs daily as set forth by corporate. 
• Will participate and approve the periodic employee evaluations and all pay rate increases. 
• Will help maintain records on restaurant operations including but not limited to manager logs, sales reports (DSRs), bills of materials, government licensing, payroll data, health department scores, outstanding House Accounts or catering payments, petty cash logs, tax-exempt clients, and POS reports. 
• Will maintain all online employee information including pay rate increases, change of address, name change, validation of social security numbers, complete new hire information, termination dates, the start of paid benefits or benefit deductions, and vacation pay. 
• Will process payroll in the absence
• Will meet at least quarterly with all staff and employees in an effort to keep the organization informed and motivated. 
• Will oversee the training of all subordinate managers on all aspects of the restaurant. 
• Will maintain, schedule, and ensure training mandated by Federal, State, and local governments, including Food Handler Cards, Tip Reporting, ServSafe training, Responsible Vendor programs, and any other training established and required by corporate. 
• Will communicate and establish in the restaurant any policy or procedural changes set forth by owners and operators. 
• Will commission and approve all vendors associated with Repair and Maintenance of building, equipment, and vehicles, as well as for contract labor and other vendors not already approved by the corporate infrastructure. 
• Will adhere to and maintain on a very frequent basis all rules and regulations set forth by the Health department and the restaurant industry in regards to food temperatures, quality, and customer service. 
• Will plan, communicate, and execute plans for large events and major holiday seasons in a timely and efficient manner. 
• Will approve all work schedules. 

AUTHORITY, RESPONSIBILITY & ACCOUNTABILITY 

• Is responsible and accountable to the GM,Owner and Operations Manager for the profitability of the restaurant. 
• Is responsible and accountable to corporate for the operation of the restaurant in accordance with the Operational Standards established by Dreamland Holding Company. 
• Is responsible for overall product quality. Regularly taste tests menu items. 
• Supervises all staff in accordance with the Operational Standards, procedures and policies. Can perform each job in the restaurant. 
• Oversees all operational cash accounts. 
• Is responsible for proper administration of all cash handling procedures. 
• Has the authority to hire, discipline and discharge staff. 
• Is responsible for overseeing, implementing, signing off on, and maintaining the training of restaurant staff. 
• Is responsible and accountable to the Owner and Operations Manager for restaurant security, health, and safety. 
• Is responsible for the upkeep and maintenance of the restaurant building and all equipment. 
• Is responsible for CUSTOMER SATISFACTION and delivering the Dreamland experience. 
• Inspects the front and back of the house to ensure adherence to health and safety regulations. 
• Maintains thorough knowledge of all food and beverage items as well as rules, regulations, and operations of the front of the house and back of the house. 
• Delegates and is responsible for ordering, receiving, storing, and issuing all food, beverage, and small ware items to ensure a minimum of loss. 
• Any other duties as assigned by the Owner and Operations Manager. 

PREREQUISITES 

Education: Must have a minimum of a high school diploma. A two-year college education is preferred. Must be able to speak, read, write and understand the primary language used in the workplace.  Must be certified according to Federal, State, and local laws for a specified area. 

Experience: Must have a minimum of 3 years of food and beverage management experience. General management experience is preferred. 

It all started with a Dream…
… and it was in that dream that God visited John “Big Daddy” Bishop and told him to open a restaurant. Mr. Bishop obliged and opened the original Dreamland in Tuscaloosa, Alabama in 1958. In the early years, the restaurant sold everything from burgers to postage stamps. It was their hickory-fired ribs, however, that quickly became the local favorite.