Job description

Maru Sushi in beautiful downtown Detroit is currently seeking our next Kitchen Manager. As head of the kitchen team, Kitchen Manager is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged. The Kitchen Manager is responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profit. The Kitchen Manager will demonstrate leadership and solve problems.

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The Kitchen Manager will need to display the ability to work under pressure and deal with stressful situations during busy periods. The Kitchen Manager will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate. The Kitchen Manager must demonstrate leadership, be equally versed in guest and team relations to build the business, and know each station intimately in the kitchen. The Kitchen Manager will affect the profitability of the restaurant by demonstrating a strong financial acumen. A deep understanding of purchasing and production is required.

DUTIES & RESPONSIBILITIES
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Quality of Operations

• Performs perfect line checks

• Performs perfect facility walks - addresses issues immediately

• Executes perfect opens

• Executes perfect closes

• Takes ownership of a shift

• Maintains a “like new” kitchen - cleanliness, organization, and maintenance

• Participates in and follow up on Sanitation Guidelines and Health Inspections

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Financial Results

• Controls cost of goods, and searches for solutions when not met (including conducting weekly inventories)

• Adheres to MHG guidelines and purchasing agreements

• Knows labor expectations and plans accordingly each schedule and each shift

• Uses labor scheduling tools, including Restaurant 365 and POS to plan labor

• Specials (if applicable) fit the food cost goals

• Daily knowledge of product pricing

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Training & Development

• Makes great new hire choices

• Owns training of new hires

• Regular one-on-ones with other chefs and key hourlies

• Learns to achieve through others

• Finds and develops rising stars

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Job Knowledge

• Executes mid period procedures

• Executes end of period procedures

• Executes perfect new hire paperwork

• Writes balanced schedules

• Knows how to write an effective prep list

• Executes mastery of receiving and storage

• Sets pars based on actual usage

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Job Skills

• Can run volume shifts in the kitchen

• Upholds and demands plating standards

• Runs effective, concise, inspirational line ups consistently

• Runs effective work group meetings

• Runs effective pre-shift meetings

• Speaks honestly with peers, co-workers, and supervisors

• Keeps culinary team aware of seasonal changes

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Integrity

• Able to make appropriate decisions without personal emotion

• Separates self from hourlies in and out of work

• Runs restaurant as if you own it

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Administrative

• New hire paperwork completed in a timely manner

• Codes invoices in a timely manner

• Utilizes Restaurant 365 Manager Log

• Knows the work comp and guest accident procedures

• Is aware of sales and labor budgets and is able to discuss intelligently at all times

• Has great P & L management

• Is proficient in end of period procedures

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REQUIREMENTS

• Prior previous restaurant experience required

• Prefer a minimum of three years of experience managing in full service dining establishments and/or 2 years at MHG restaurant

• Must have a current ServSafe Certification

• Must have an Alcohol Certification

• Must have taken the Wage and Hour course

• Must have taken the MHG Interview course

• Must have a Harassment Certification

• Must have taken the MHG Culture of Hospitality course

• Has developed at least 5 hourlies into greater roles (dish to prep, prep to line)

• Has developed at least 3 hourly into management position (key hourly or sous)

• Has passed knowledge tests on all F&B specs, recipes, etc.

• Is proficient in Microsoft Excel, Word, Outlook, Restaurant365, Toast

• Be able to work in a standing position for long periods of time (8 plus hours)

• Be able to safely lift and easily maneuver trays of food frequently weighing up to 30 pounds

• Be able to communicate clearly and effectively

• Must have exceptional grooming habits

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Job Type: Full-time

Pay: $21.00 - $24.00 per hour

Ability to commute/relocate:

• Detroit, MI 48226: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Preferred)

Work Location: In person

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