The Assistant Kitchen Manager is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, team development, safety, sanitation practices/systems and productivity. The AKM manages all kitchen operations and kitchen team development. The AKM's main priority is to achieve optimal product, people and financial results, including developing others to support this priority.
REPORTS TO: General Manager / Assistant General Manager / Kitchen Manager /
SALARY / GRADE LEVEL: Salaried / Exempt
DUTIES / RESPONSIBILITIES:
Manages operations of the venue, which includes daily decision-making, flexibility, team support, guest interaction, scheduling and effective planning while upholding standards, product quality and cleanliness. Also responsible for cross training other managers in kitchen functions in case of absence.
Actively monitors inventory and reports results to the Kitchen Manager.
Develops team on the appropriate utilization of the inventory system.
Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage and sanitation standards.
Maintains, controls and develops team on food cost by properly ordering and receiving products.
Maintains appropriate staffing pars by actively tracking labor and maintaining the budgeted staffing expectations. Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.
Prepares and coaches team on daily prep lists, using proper inventory practices.
Actively participates in menu rollouts, including planning necessary item rotation, depletion and additions. Develops team on the proper preparation and guidelines for new menu and special items.
Verifies product consistency through constant recipe adherence, line checks and appropriate portion control.
Consistently reviews tickets times ensuring all food is promptly made and delivered.
Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.
Interviews and hires kitchen team according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.
Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for team members. Properly delegates daily responsibilities to other kitchen team in order to complete necessary tasks. Follows up accordingly.
Responsible for team scheduling, using forecasting and labor proforma tools.
Posts and communicates schedules in a timely manner.
Cross-trains the team to aid in the scheduling process.
Conducts timely Performance Reviews with team every six months.
Ensures on-going and daily team development.
Assists interested/qualified team members in development for advanced positions.
Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).
Maintains an upbeat, energetic presence throughout shift.
Maintains the kitchen communications board and verifies team knowledge and understanding of the information provided.
Conducts kitchen meetings when necessary, team meetings every day and keeps staff informed on new developments and upcoming events.
Ensures all team members adhere to the Company’s uniform standards.
Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.
Ensures proper security procedures are in place to protect team members, guests and company assets. This includes security of all storage rooms and products.
Follows the company standard interviewing and hiring procedures.
Controls the inventory process by managing ordering/receiving and invoice accuracy.
Actively participates in manager meetings.
EDUCATION / EQUIVALENT EXPERIENCE: High School Diploma/GED or equivalent combination of education and experience.
QUALIFICATIONS: One (1) year minimum of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial. ServSafe Certification, local Heath Cards (as required) and TABC Certification are required. Must be positive, fun, coachable and open minded. Strong verbal and written communication skills. High guest satisfaction expectations and focus. Resourceful problem-solving skills. Consistently maintain high performance standards. Expected work week of 50 hours minimum; higher volume seasons and heavier work weeks are expected. Basic computer knowledge (Microsoft Office) and office skills required.
WORKING CONDITIONS; Work is typically performed in the venue. The noise level in the work environment is usually moderate. The work involves a majority of standing, bending, stooping, twisting, climbing and some lifting up to 50 lbs.
HAZARDS: Only those present in a normal restaurant setting; no known significant hazards.