Job description

Job Title Restaurant / Kitchen Manager

JOB DESCRIPTION Report To General
Manager & Regional Partner

Summary of Position
The Manager primarily ( i_. e_., spends more than sixty percent of work time) works with the General Manager and Senior Manager, directing and managing all components of the restaurant operations, and in doing so, customarily and regularly exercises discretion and independent judgment regarding the restaurant’s business and other matters of significance, including but not limited to: sales, people, profits, quality of operations, setting par levels, and overall restaurant’s performance. The Manager also manages the training and development of all team members and ensures compliance with all CPK policies and food sanitation. He or she possesses a high level of integrity, displays a passion for the brand, and is committed to the restaurant’s success. Note, the breadth, frequency, and amount of time spent performing the functions and employing the skills and attributes summarized below varies from person to person based on many factors, including but not limited to the shift worked, the managerial role being performed, the number of managers on duty, the background and experience of all team members, and the size and volume of the restaurant.

Manager: Responsibilities and Duties
Managers are responsible for managing and getting results in at least one area of responsibility in the restaurant: cleanliness/maintenance, safety + incidents, marketing, bar/take-out, personnel, and kitchen. They also support the General Manager and Senior Manager in all other areas of restaurant management, including but not limited to facilities and financial responsibilities.

Demonstrates Leadership

• Exemplifies CPK’s core values of Respect Opportunity Communication Kindness and Service.
• Leads by example and sets a professional tone on each shift, fostering an environment where Respect, Opportunity,

Communication, Kindness, and Service prevail.

• Owns and executes brand initiatives, and serves as a voice of the brand within their restaurant.
• Supports the training and development of any managers that are training or are new to the restaurant.
• Acts as a liaison to the Restaurant Support Center, provides feedback on company initiatives, and actively participates in calls and meetings as necessary.
• Customarily and regularly supervises non-exempt employees (consisting of more than two individuals) throughout all areas of the restaurant (front of the house and back of the house), and ensures all areas of the restaurant are working in concert to provide guests the best possible experience.
• Consistently exercises independent judgment and discretion in the overall management of the restaurant, employees, and customer experience.
• Manages the execution of sales-building initiatives and promotions.

Managers Personnel

• Assists the General Manager and Senior Manager in recruiting and interviewing hourly employees; recommendations for hires afforded considerable weight.
• Responsible for ensuring employees understand CPK policies and procedures, and the expectations of their current jobs.
• Manages training and development in the restaurant.
• Oversees employee performance, with positive reinforcement, coaching, and discipline, as warranted. Mentors employees who are interested in new roles or advancement opportunities. Independently evaluates and makes termination recommendations and partners with the General Manager and the People Department to complete terminations.
• Customarily and regularly supervises and directs all FOH and BOH employees in the performance of their duties.
• Manages employee schedules.
• Manages breaks within the restaurant and ensures that breaks are provided to employees in accordance with state or local law.
• Ensures compliance with all federal, state, and local laws, as well as CPK employment policies, relating to employees.

Runs a Great Shift

• Ensures guest excellence in accordance with CPK expectations by enforcing hospitality standards in the restaurant, and engaging with every table to ensure hospitality standards were followed and guests are highly satisfied with their experience.
• Manages all dining room operations during each shift and engages with guests for the purpose of managing guest satisfaction.
• Ensures that all dishes are prepared in accordance with CPK’s recipes, and have been properly portioned, cooked and served.
• Understands and promotes the CPK loyalty program. Drives restaurant results in loyalty metrics.
• From time to time the Manager may seat guests, deliver food or drinks, take customer orders, organize or garnish food, and/or prepare food all for the primary purpose of monitoring guest satisfaction, monitoring employee performance, and managing the restaurant.
• Manages the profitability of the restaurant and all controllable items, (including but not limited to, food and labor, supplies, R&M and comps) to maximize profitability on a daily, weekly and monthly basis.

Runs a Great Kitchen

• Manages all daily kitchen operations including sanitation, pars+ prep, ordering and food cost.
• Performs weekly inventory to ensure the restaurant is stocked and meeting costs goals.
• Maintains highest-quality of food by conducting at least two line checks daily and using the data from the line check to address food quality or costs issues.

Cleanliness/Maintenance

• Manages and ensures others maintain the cleanliness of the restaurant before, during and after each shift.
• Ensures that maintenance protocols are followed, and ensures compliance with that restaurant’s preventative maintenance schedule.
• Ensures restaurant equipment is maintained in peak working condition.

Safety + Incidents

• Adheres to and ensures compliance with all safety and security protocols.
• Ensures food safety, food-handling and food storage procedures are followed consistently on every shift in accordance with all food safety laws, regulations, and standards.
• Manages employees’ health, safety, and compliance certifications.

Manages Finances and the Business

• Works with the General Manager and/or Senior Manager to manage the profitability and controllable items at the restaurant,

(including food, labor, supplies, comps and voids, and other expenditures) to maximize profitability on a daily, weekly and monthly basis.

Education, Training & Work Experience

• Bachelor's degree preferred
• 1-3 years of full-service management experience, kitchen management experience preferred
• Valid current ServSafe certification
• Valid regionally or state mandated food/alcohol/allergen certification (if applicable)
• Ability to communicate effectively and professionally in a leadership role with employees, guests, vendors and others
• Ability to use basic word processing, and spreadsheet software
• Ability to use restaurant-specific point of sale systems
• Bilingual skills are a plus

Physical Requirement
Ability to sit, stand and/or walk for up to twelve hours a day. Ability to reach with hands and arms, communicate effectively, taste and smell. The employee is occasionally required to stoop or kneel, lift up to sixty lbs. and perform other diverse physical tasks as needed.
The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is frequently exposed to wet floors, noise and temperature extremes.

The current salary range for this position is USD $64,000.00 - $67,000.00

Various benefits are available for this position, including 401K, health, dental, vision, and disability insurance through CPK’s designated providers. CPK regularly reviews its benefits offerings and may change benefits and providers from time to time.

NOTE: CPK reserves the right to revise or change the position plan as the need arises. This position plan is not all inclusive of total job responsibilities nor does it constitute a written or implied contract of employment.

Job Type: Full-time

Pay: $64,000.00 - $67,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 4 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant

Shift:

• 10 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Rotating weekends
• Weekend availability

Ability to commute/relocate:

• Chino Hills, CA 91709: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Scratch Cooking: 3 years (Required)
• Full Service Restaurant Management: 3 years (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person

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