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DATE ADDED: Thu 11/10/2018

Restaurant Manager-Kitchen And/Or Bar--Santa Fe Cattle Company

Tulsa, USA
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COMPANY: DBMC RESTAURANT GROUP

Job Description

Santa Fe Cattle Company

Kitchen Manager Job Description/Expectations

Job Description:

  • Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
  • Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.
  • Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
  • Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
  • Consistently monitor COGS through daily use of inventory control.
  • Input of food purchases and the safeguarding of all recipes.
  • Assist with hiring, training, and scheduling of BOH personnel.
  • Investigate and resolve complaints concerning food quality issues.
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
  • Maintain par-stock of food products
  • Comply with all health and safety regulations.
  • Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations.
  • Perform other kitchen duties as assigned by General Manager

Requirements:

  • Understand the importance of fresh, made from scratch recipes and hand cut steaks.
  • A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
  • At least 1 year in a similar capacity.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
  • Be able to reach, bend, stoop and frequently lift up to 50 lbs.
  • Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
  • Work in a standing position up to 11 hours a day.
  • Understand and respond to team members in a loud environment. Understand finance and cost management.
  • Be able to work in a Real, Fresh, Fun environment!

 

Front of the House/Bar Manager Job Description & Expectations

Job Description:

  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
  • 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.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Fill in where needed to ensure quest service standards and efficient operations
  • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving 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.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
  • Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
  • Carry out restaurant marketing, advertising, and promotional activities and campaigns.
  • Perform other duties as assigned by General Manager

Requirements:

  • Must be 21 years of age.
  • Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
  • Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
  • Possess excellent basic math skills and have the ability to operate a cash register or POS system.
  • Be able to work in a standing position for long periods of time.
  • Be able to reach, bend, stoop and frequently lift up to 50 lbs.
  • Must have the stamina to work in a positive environment 50-60 hours a week.
  • Be able to work in a Real, Fresh, Fun environment!

Company Description
DBMC Restaurant Group LLC. owns and operates restaurants across the Southeastern and Midwest United States. Our restaurant brands include Santa Fe Cattle Co., Cody's Roadhouse, and we are also the major franchisee of Walk On's Bistreaux & Bar--currently we have over 25 in the pipeline to be located all across the Southeastern United States. To accomplish this undertaking we will need to assemble an all-star team consisting of individuals who are winners and seek constant improvement and growth. We believe that this is a great opportunity for those seeking a challenge and looking to further their careers with a great brand. Please send resumes to Jv@morrison-usa.com.


Role: Restaurant Manager-Kitchen and/or Bar--Santa Fe Cattle Company
Job Type:
Location: Tulsa,

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