Job Details

POSITION TITLE: Kitchen Manager

REPORTS TO: General Manager

JOB SUMMARY AND PURPOSE: Cantina Laredo Managers have the responsibility for the

successful operation of the restaurant. They must exhibit a balanced approach to developing

the business by effectively managingpeople, quality of operations, and profitability.

JOB DUTIES AND RESPONSIBILITIES:
• Ensure high quality of operations by adhering to company standards including

preparation/service procedures, health, safety, and sanitation standards.
• Maintain effective staffing levels through effective management of employee retention

and recruitment.
• Identify performance problems and developing and implementing a plan of action to

correct the problem.
• Effectively handle all guest complaints and crisis situations.
• Operating within established P&L budgets to meet or exceed the plan.
• Ensuring the timely and accurate completion of all administrative tasks.
• Maintaining all assets of the company through an effective repair and maintenance

program.
• Actively participate in the community to increase sales and enhance awareness of the

restaurant.

PERFORMANCE CATEGORIES AND STANDARDS:
• Recognize 20 regular customers by name.
• Manage all areas of the restaurant by circulating through each area regularly throughout

each shift.
• Utilize shift meetings and managers log as communication tools.
• Actively training and developing associates as well participate in personal development.
• Set the pace of the restaurant.

EDUCATION / EXPERIENCE:

Preferred Experience: 2 to 5 years restaurant management

PHYSICAL DEMANDS/WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the

essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the

essential functions.

Stands for entire shift with significant movement required throughout shift. Walking, bending,

stooping, turning, twisting the upper body and lifting objects up to 50 pounds. Good control

over motor skills. Able to grasp and handle very hot plates loaded with food products.

During warm seasons of the year, back of house staff may be working in a kitchen that may

reach 110 degrees. The need to keep food at a minimum of 140 degrees coupled with extreme

heat in some parts of the country cause this interior condition to occur