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Tony P.

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Sat Mar 03, 2007 2:32 am

Culinary Manager/New Restaurant

by Tony P. » Sat Jul 25, 2015 1:53 pm

New Restaurant/Culinary Manager

Job Overview:
"Hot" new restaurant opening soon! As a member of the management team, this position is instrumental in developing and fulfilling the short-term as well as long-term goals of the Restaurant, Catering & Food & Beverage operations. This position is responsible for creating an atmosphere that will inspire guest and team members to return. The above goals will be accomplished by the proper implementation, promotion, and success of our operations through continual evaluation of the products/services provided while ensuring effective training of the service teams. The individual will be responsible for purchasing and receiving all Food & Beverage Inventory/Product. The individual will develop guidelines and goals within the structure of the budget, achieving results through prudent management techniques and cost controlling measures.

General Responsibilities:
Specifically, to include Culinary areas, but not limited to, development, implementation and execution of Culinary service standards, by ensuring that all food presentations are quality focused and consistent. Assist with all menu planning, design and costing for full culinary operations. Responsible for purchasing, receiving, stocking, rotating and managing inventory of all food, produce and beverages for the Restaurant and Catering, Successfully manage Culinary and Catering team's labor, staying with defined budgets. Assist in annual budget process and capital forecasting Managing and controlling industry standards for 'Cost of Sales' for all menus and events, Hands on training and mentoring of all cooks, and stewards to maintain service standards and menu quality control. Create and execute inventory control system for all receiving, storing and issuing of Food& Beverage supplies, Manage and control all assets, supplies, plates, glassware, and silvers for par stock, Define and train consistency standards of plate presentations for all menu items and meal periods, Direct stewarding to keep all areas clean and organized, Define and train strict health and cleanliness standards, Lead by firm, but fair leadership of co-workers and staff, Work with VIP clients, guest and homeowners on special needs in the community, Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Job Qualifications:
Food Service Management, or equivalent experience of two years of all operations in a restaurant. Have a good knowledge of service and food and beverage products, proven leadership skills, extremely well organized and excel at multi-tasking, Thrive under pressure, Must have excellent organizational, interpersonal and administrative skills, All employees must maintain a neat, clean and well-groomed appearance standard, Experience in executing consistent and high quality menu item, High-level training and mentor ship skills, Management level food safety, Must possess basic computer skills, Must have the stamina to work long hours when required, Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally, Walking and standing are required most of the working day.

Benefits include: Health Insurance, Bonus, Paid Vacation and Employee discount from Company locations.

Please send resume and salary requirements to

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