POSITION TITLE: Kitchen Manager
REPORTS TO: General Manager
JOB SUMMARY AND PURPOSE: Cantina Laredo Managers have the responsibility for the
successful operation of the restaurant. They must exhibit a balanced approach to developing
the business by effectively managing people, quality of operations, and profitability.
JOB DUTIES AND RESPONSIBILITIES:
• Ensure high quality of operations by adhering to company standards including
preparation/service procedures, health, safety, and sanitation standards.
• Maintain effective staffing levels through effective management of employee retention
and recruitment.
• Identify performance problems and developing and implementing a plan of action to
correct the problem.
• Effectively handle all guest complaints and crisis situations.
• Operating within established P&L budgets to meet or exceed the plan.
• Ensuring the timely and accurate completion of all administrative tasks.
• Maintaining all assets of the company through an effective repair and maintenance
program.
• Actively participate in the community to increase sales and enhance awareness of the
restaurant.
PERFORMANCE CATEGORIES AND STANDARDS:
• Recognize 20 regular customers by name.
• Manage all areas of the restaurant by circulating through each area regularly throughout
each shift.
• Utilize shift meetings and managers log as communication tools.
• Actively training and developing associates as well participate in personal development.
• Set the pace of the restaurant.
EDUCATION / EXPERIENCE:
Preferred Experience: 2 to 5 years restaurant management
PHYSICAL DEMANDS/WORK ENVIRONMENT:
The physical demands described here are representative of those that must be met by an employee to successfully perform the
essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.
Stands for entire shift with significant movement required throughout shift. Walking, bending,
stooping, turning, twisting the upper body and lifting objects up to 50 pounds. Good control
over motor skills. Able to grasp and handle very hot plates loaded with food products.
During warm seasons of the year, back of house staff may be working in a kitchen that may
reach 110 degrees. The need to keep food at a minimum of 140 degrees coupled with extreme
heat in some parts of the country cause this interior condition to occur
