Kitchen Manager

The Kitchen Manager is a key member of the food & beverage department. They will be directly responsible for

managing all food and beverage areas and reports directly to the General Manager.

Qualifications, Knowledge and Skill Requirements:

• 2‐4 years of Food and Beverage/Kitchen Management Experience

• Must have supervisory, coaching and staff developmentskills

• Exceptional communication and computerskills

• Guest service focused

• Professional Team Leader

• Detail Oriented

• Must have the ability to follow verbal and written instructions

• Must be dependable

• Possess the ability to manage multiple priorities and meet frequentshort timeline goals and deadlines

Responsibilities:

• Daily management of the Food and Beverage Department

• Oversee preparation of catered and concession functions

• Hires, supervises and developsline cook, chef, and other employeesin the F&B department

• Responsible for short and long term management of F&B operationsin front and back of house

• Forecasting and budgets pertaining to F&B operation

• Maintaining cost controls and conducting a monthly inventory

• Implement and maintain F&B sales/marketing programs

• Coordinate staffing of personnel

• Institute and implement all IGP Human Resources guidelines

• Menu Selection for bar and grille and banquet service

• Food ordering and preparation - follow PO buying process

• Quality assurance, guest service and training of all employees

• Uphold IGP Food and Beverage policies

• Event set‐up - oversee exactness to details from clients

• Daily oversight of all accounting procedures

• Coordination between all departments

• Perform daily walk‐through to ensure full compliance with the Department of Health regulations

• Maintains appearance, upkeep and cleanliness of kitchen

• Closing procedures and appropriate cash handling practices

• Perform other duties as assigned by supervisor or manager