Kitchen Manager - Henry's Tavern

Denver, CO, USA|Onsite

Job Overview

Employment Type

Temporary

Hourly

Internship

Consulting

Full-time

Part-time

Compensation

Type:

Salary

Rate:

Range $75,000.00 - $80,000.00

Benefits

Health Insurance

401k

Paid Time Off

Dental Insurance

Vision Insurance

Employee Discounts

Paid holidays

Job Description

Henry's Tavern is a vibrant bar and casual dining restaurant well-known for its lively entertainment atmosphere and exceptional menu offerings that leave a lasting impression on guests. This establishment combines a fun social setting with high-quality food, making it a popular destination for both locals and visitors seeking a memorable dining experience. With a commitment to providing excellent service and fostering a dynamic environment, Henry's Tavern exemplifies the ideal venue for food enthusiasts and hospitality professionals alike. The restaurant prides itself on its engaging atmosphere and dedication to culinary excellence, supporting a team culture that prioritizes innovation, teamwork, and guest... Show More

Job Requirements

College degree or equivalent experience
minimum 2 years experience as kitchen manager
minimum 1 year labor scheduling and management experience
proficiency in MS Word and Excel
valid driver's license
current alcohol and food certification meeting state requirements
ability to stand for long hours
ability to lift 30-50 pounds
ability to perform repetitive hand and wrist motions
ability to work with hot, cold, and hazardous equipment
excellent communication skills
available to work approximately 50 hours per week

Job Qualifications

College degree preferred
bachelor of science degree in hotel/restaurant management desirable
combination of practical experience and education considered as an alternative
at least 2 years experience in a kitchen manager role required
at least 1 year experience scheduling and managing labor required
knowledge of computers (MS Word, Excel)
proficient in food planning and preparation, purchasing, sanitation, security, cost accounting, developing budgets, financial planning and strategy
decision making
valid driver's license
excellent communication skills

Job Duties

Accomplishes restaurant and bar human resource objectives
maintaining an accurate and up to date manpower plan for back of the house needs
Executes training and development of team members through orientations, ongoing feedback, and establishment of performance expectations and by conducting performance reviews on a regular basis
Enforces policies and procedures and follows disciplinary action standards
ensures that legal and company standards are met and follow-up quickly on all employee complaints
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
Responsible for training kitchen personnel in cleanliness and sanitation practices
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Controls labor cost by scheduling and assigning employees
following up on work results
Maintains operations by executing policies and standard operating procedures
implementing production, productivity, quality, and Craft Republic's service standards
determining and implementing system improvements
Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings
initiating improvements
building relationships with guest
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures
complying with health and legal regulations
maintaining security systems
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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