Craft Kitchens - Kitchen Manager
We're an award-winning Midwestern distributor for Exxon-Mobil, Phillips 66, BP and other amazing brands, committed to operational excellence and exceptional service. #WeAreWallis
The Kitchen Manager is responsible for the overall operations of the Kitchen program as well as the introduction of new products and marketing of the Kitchen services.
RESPONSIBILITIES BY COMPETENCY: (*denotes an essential function of the position)
Business Results Orientation
*Adhere to all city, county, and state health department regulations.
*Operate kitchen business within company guidelines to achieve sales and profit.
*Help achieve food cost and labor targets.
*Assist with the development of the kitchen balanced scorecard and give input on how kitchen can achieve its overall goals.
*Handle inventory, invoicing, and vendor billing to ensure vendors are paid correctly on time and correct inventory is maintained.
*Responsible for all aspects of Kitchen Program including, scheduling employees, prepping food, serving, ensuring quality, etc.
Develop, implement, and track promotions including development of marketing materials and participation percentages
Continually evaluate and improve product line as well as develop and present new products for roll out.
*Maintain regular attendance and follow designated safety practices.
Perform other duties not listed as required.
*Ensure effective communication with employees and vendors.
*Communicate with convenience stores to ensure understanding of all scheduling changes, new product offerings, policy changes, etc.
*Keep Management informed of problems and opportunities that can affect performance levels and business results.
Customer Service Orientation
*Ensure all food is prepared to the highest quality and consistency.
*Ensure all products are fresh, delivered on time and in the correct quantity.
*Follow up with customers to ensure our products/promotions are meeting customer needs and take action as necessary to bridge gap.
Work with the delivery drivers, food preparers, and Kitchen staff in a friendly and efficient manner to ensure the customers are satisfied.
Develop understanding of
Maintain a competent and professional work force and train and develop employees as needed for further growth and responsibility.
Train staff on new techniques and ensure all team members understand food costs and company goals.
*Evaluate staff on a continual basis and formally as dictated by Company policy.
*Contact Human Resources for advice or assistance in hiring, counseling, appraising or terminating as necessary.
*Ensure staff adheres to policies and procedures defined by Company policy.
Lead staff in maintaining unit to promote a positive image and atmosphere that is appealing to customers and falls within management expectations.
*Set an example by following all Company policies and procedures as defined in the Company manuals and making customer service, image and food quality the top priorities during each shift.
Attend and participate in safety meetings.
*Work diligently to correct safety deficiencies in a timely manner.
*Investigate all work-related and/or customer injury/property damage accidents, identifying the conditions responsible and corrective action needed.
*Complete safety training required for this position.
*Follow all safety policies and procedures.
*Report all work-related injuries immediately, and seek Supervisor/HR approval to authorize medical treatment.
Cooperate with the medical provider, and follow the treatment plan and Return-to-Work Program.
Work to avoid preventable accidents.
Research, prepare, and present customer expectations for service and food products.
*Ability to learn to use Microsoft Excel, Word, and company-specific software.
*Produce top quality products by following recipes and food preparation guidelines.
Analyze and measure business trends; develop and implement plans to maximize sales and meet or exceed goals and objectives
Conduct new product research and implement appropriate testing and development procedures.
*Display thorough understanding of Wallis Companies’ Vision, Mission, products, services and operations.
Direct: Kitchen Associate (approximately 5-7), Kitchen Shift Leader
Person is responsible for the overall direction, coordination and evaluation of each position. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include planning, assigning and directing work; managing training and certifications; appraising performance, rewarding and disciplining employees up to and including termination with supervisor’s approval; addressing complaints and resolving problems.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. (*denotes an essential qualification of the position)
Education: *Required: Equivalent to high school diploma
Experience: *Required: At least 3 years food service experience and at least 1 years supervisory experience.
Preferred: 3 years of supervisory experience in a related field
Language Skills: *Ability to read, write, speak, and understand English in a manner that is
sufficient for effective communication with groups of managers, clients,
customers and the general public.
And Equipment: *Computer, *Microsoft Office, *telephone, copy/fax/print machine, *food service
equipment (meat slicer, oven, fryer, cooler, freezer, knives, thermometer), calculator
and/or Registrations: Serv Safe Certification
Wallis Companies is an equal opportunity at will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation or national origin.
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