Reports To: AGM/ General Manager
Manages preparation and production of food. Oversees the duties and responsibilities of the culinary staff and has responsibility for maintaining an efficient operation. Responsible for efficient and profitable operation of venue, and direct supervision of Floor Managers. Planning an effective day-to-day management of venue to ensure positive performance to budget and standards. Ensures all company standards, policies and procedures are adhered to.
This position also requires that you know the philosophy and history of Margaritaville Caribbean Group, learn the History of your Restaurant and Jimmy Buffett and also to learn and apply the philosophy of Margaritaville: Mission, Vision and Core Values.
FUNCTIONS AND RESPONSIBILITY:
- Ensures the highest quality product reaches our guest and meets specifications.
- Ensures that all productivity and quality standards are maintained.
- Enforces established safety practices. Ensure a high standard of service efficiency, sanitation and training.
- Assists General Manager in all facets of operation to include financial, forecasting, recruiting, entertainment, sales and marketing.Notifies manager/supervisor of low inventory and recommends new inventory. Conducts proper ordering procedures to maintain appropriate par levels of all bar related products.
- Develops menus for restaurant operations and supervises daily food prep/production.Conducts meetings with staff at regular intervals. Responsible for input on staff member evaluation as well as coaching, counseling and directing staff members.
- Anticipates and recommends employment needs and informs Human Resources with operations manager approval. Prepares service and production staff schedules in accordance with forecasted business volume.
- Assists management in training new staff members within their department.
- Ensures policies and procedures are adhered to on a daily basis.
- Demonstrates core values of company every shift.Maintains high-level of knowledge regarding the company’s products and happenings and ability to communicate properly to guests.
- Establishes rapport with all guests through name recognition.
- Performs other duties and tasks as assigned or determined by management or supervisors.
- Accountable for all facets of service, production, quality controls, and inventory item as required.Ensures proper plate presentation and adherence to product specifications and recipe guidelines. Responsible for quality of products, and waste prevention.
- Coordinates catering functions with the Kitchen Manager and Asst. Kitchen Manager.Creates an atmosphere of guest first service constantly looking for way to improve the atmosphere for internal and external guest stays focused on the mission of giving each guest the Best. Day. Ever.
- Other venue tasks as required by management or leadership
KNOWLEDGE, SKILLS AND ABILITIES:
- Be able to communicate clearly and effectively.
- Possess strong organizational and multi-tasking skills.
- Ability to work well with others
- Possess math skills, food costing and purchasing
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to write simple correspondence.
- Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
- Ability to perform basic mathematical functions.
- Ability to apply common sense understanding to carry out detailed written or oral instructions.
- Ability to deal with problems involving a few concrete variables in standardized situations.
- Be at least 21 years of age. (18 in Jamaica/ST Thomas).
- Highly-Energetic, self motivated, goal oriented and dependable
- Chef’s apprentice preferred.
- Certified Professional Food Manager Certification required.
- Must be able to work a flexible schedule including opening, closing, weekends and holidays.
- Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.
- Associate’s degree (AA) or equivalent from a two-year college or technical school preferred.
- Five to seven years experience in a high volume food and beverage environment required.
- Ability to cook from scratch and understand advanced techniques and procedures required.
- Ability to supervise multiple levels of culinary workers or equivalent combination of education and experience.
- Experience in a high volume work environment required; or equivalent combination of education and experience.
- Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an crew member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the crew member is regularly required to:
The work environment characteristics described here are representative of those a crew member encounters while performing the essential functions of this job. Work will be performed in a typical kitchen / restaurant environment. While performing the duties of this job, the staff member is occasionally exposed to chemicals; outdoor weather conditions; extreme cold (non-weather); extreme heat (non-weather); risk of electrical shock; work with explosives; risk of radiation; and vibration.
The work involves a majority of standing, bending, stooping, twisting, stretching and some minor lifting up to 25 -50 lbs. While performing this job, the noise level in the work environment maybe moderate to loud.
The physical demands described here are representative of those that must be met by an crew member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the crew member is regularly required to:
- Stand, walk, talk or hears required (for periods of up to 8 hours or longer, if needed)
- The employee is also regularly required to stoop, kneel.
- The employee is frequently required to lift items, climb or balance.
- The employee is regularly required to lift several items and/or move up to 25 pounds, and frequently lifts and/or moves up to 50 pounds
- Specific vision abilities required by this job include peripheral vision and depth perception and the ability to adjust focus
The work environment characteristics described here are representative of those a crew member encounters while performing the essential functions of this job. Work will be performed in a typical kitchen / restaurant environment. While performing the duties of this job, the staff member is occasionally exposed to chemicals; outdoor weather conditions; extreme cold (non-weather); extreme heat (non-weather); risk of electrical shock; work with explosives; risk of radiation; and vibration.
The work involves a majority of standing, bending, stooping, twisting, stretching and some minor lifting up to 25 -50 lbs. While performing this job, the noise level in the work environment maybe moderate to loud.
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