- Oversee the daily operations of the kitchen, including food preparation, cooking, and presentation
- Manage a team of culinary professionals, including scheduling, training, and performance evaluations
- Ensure that food safety and sanitation standards are met and maintained at all times
- Collaborate with the front of house team to ensure a seamless and enjoyable dining experience for our guests
- Manage inventory and ordering of all kitchen supplies and ingredients
- Ensure that all kitchen equipment is properly maintained and serviced
- Reliable and punctual
- Experience in a management role in a restaurant or hospitality setting
- Strong leadership and communication skills
- Ability to manage a team and prioritize tasks in a fast-paced environment
- Knowledge of food safety and sanitation regulations
- Passion for creating scratch-made dishes using fresh, local ingredients
- Flexibility to work weekends, and holidays
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Responsible for ensuring consistent high quality of food preparation and service.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate food and beverage costs. Work with office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
- Must be ServSafe certified.
- Will uphold all ServSafe guidelines.
- Ensure that proper security procedures are in place to protect employees, guests and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
- Investigate and resolve complaints concerning food quality and service.
- Hours may vary as managers must fill in for his/her employees or if emergencies arise.
- Ability to perform all functions at the restaurant level, including delivery when needed.
- Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
- Work with hot, cold, and hazardous equipment as well as operating phones, computers, printers, and other office equipment.
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Back of House Manager - Portland, United States - The Friendly Toast
Description
Job Type
Full-time
Description
The Friendly Toast is a unique "all day brunch and bar" restaurant with an eclectic, scratch-made menu. While our tried-and-true recipes are delivered uniformly across our locations, we are constantly creating new dishes for our ever-changing specials menu, allowing our chefs to show off their culinary talents.
The Toast is committed to creating work-life balance, starting with a 45-hour work week, where the bulk of work hours are between 7a.m. and 4p.m. Our managers receive 40 hours of sick time each year. We also offer 80 hours of accrued paid time off for the first two years, and 120 hours of accrued paid time off after three years.
We pride ourselves on our safe and healthy workplace and our "come as you are" mentality. We believe in fun and flare, as much as we believe in passion and progress.
Essential Function
Key Requirements:
The Friendly Toast is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, creed, color, religion, alienage or national origin, ancestry, citizenship status, age, disability or handicap, sex, marital status, veteran status, sexual orientation, gender identity, genetic information, arrest record, or any other characteristic protected by applicable federal, state or local laws.
