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Assistant
Manager (Kitchen Supervisor, (NF-1101-III), REG DUTIES AND RESPONSIBILITIES Assists the on-duty restaurant manager and the general manager in overseeing the operation of the back of the house (BOil) functions of Chili’s Grill and Bar, with emphasis on ensuring quality of food and beverages meet standards for taste, temperature, and appearance and on ensuring timeliness of service is within standards. Investigates and resolves food and beverage quality and service complaints. Assists in ordering, receiving, inspecting and stocking supplies. Ensures invoices are recorded. Ensures supplies are used efficiently with minimal loss or waste. Conducts inventories and estimates food and beverages costs. Supervises cleaning and maintenance of equipment and arranges for repairs and other services. Ensures that all employees comply with instructions. Checks and ensures that the kitchen and surrounding area is always maintained in clean, neat and sanitary condition, Oversees proper methods and preparation of food products. Ensures that all employees comply with instructions pertaining to the dram shop law. Assigns and observes work of subordinates for compliance with Chili’s standard methods and procedures. Performs fnrst level supervisory duties as outlined in the attachment. Ensures daily and monthly schedules meet operation needs. Assists in monitoring daily BOH labor cost, based on sales. Performs other duties as assigned.
Must be a high school graduate. Must have experience in and knowledge of food preparation principles and characteristics of food, and of plamiing processes to ensure entire meals are prepared and cooked on time. Must have knowledge of procedures to order, issue and store food. Experience and knowledge must have been gained in a grill, snack bar, restaurant, club or similar food activity. Must have at least one (1) year of progressively responsible supervisory experience in a Restaurant Activity or a commercial, industrial, institutional, or government food facility, club, or similar hospitality operation which has provided general knowledge of management principles and practices applicable to food operation activities. Must be able to speak, read, write, communicate, and understand the English language. Must be able to satisfactorily complete Chili’s Manager-in-Training (MITIBOH) program. Must have the ability to stand for a prolonged period of time. Must be able to lift objects weighing up to 30 pounds. Must be able to work shift-schedules, weekends, and holidays. Must be able to obtain Food Handler’s Certification.
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