General Manager, Restaurant at Prixair

Key Responsibilities

• Menu Development: Design and develop menus that align with the restaurant's concept, seasonality, and customer preferences. Regularly update menus to keep offerings fresh and appealing.
• Food Preparation: Oversee the preparation and presentation of all dishes to ensure quality, taste, and consistency. Set standards for portion control and food presentation.
• Kitchen Management: Supervise all kitchen activities, including food preparation, cooking, and plating. Ensure that the kitchen operates efficiently and meets health and safety standards.
• Team Leadership: Lead, train, and manage kitchen staff, including sous chefs, line cooks, and other culinary personnel. Foster a positive and productive work environment.
• Inventory Management: Manage inventory, including ordering, receiving, and storing food and kitchen supplies. Monitor stock levels and minimize waste by ensuring efficient use of ingredients.
• Budgeting: Develop and manage the kitchen budget, controlling food costs, labor costs, and other expenses. Implement cost-saving measures without compromising quality.
• Quality Control: Maintain high standards for food quality, taste, and presentation. Conduct regular taste tests and quality checks to ensure consistency.
• Health & Safety Compliance: Ensure that the kitchen complies with all local, state, and federal health and safety regulations. Maintain a clean and organized kitchen environment.
• Vendor Relations: Establish and maintain relationships with food suppliers and vendors. Negotiate contracts and pricing to ensure the best quality and value for the restaurant.
• Customer Interaction: Occasionally interact with customers to gather feedback on food quality and service. Make adjustments based on customer preferences and feedback.
• Event Planning: Collaborate with the management team to plan and execute special events, catering services, and seasonal promotions.
• Innovation: Stay current with culinary trends and introduce new ideas to keep the menu innovative and competitive. Experiment with new recipes and techniques and the place a Food hub.

Requirements

• Candidates should possess Bachelor's Degrees with 4 - 7 years relevant work experience.