Restaurant Managers / Kitchen Managers
- $65K - $75K Annual Salary
- Full Time
- Health Insurance, Dental Insurance, Vision Insurance, Employee Discounts, Meal Plan / Free Food
- Employer Very Likely to Respond
Din Tai Fung is a Taiwanese/Chinese restaurant company with over 100 locations worldwide. We are looking for restaurant managers and kitchen managers for our Westfield Valley Fair location in Santa Clara. We will contact qualified applicants to set up an interview.
Restaurant Manager Job Summary:
Working with the management team to provide guests with a pleasant and consistent dining experience.
Restaurant Manager Job Duties:
•Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
•Attending weekly management meetings and writing daily reports about the operation to foster a culture of continuous improvement and growth.
•Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
•Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
•Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
•Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems.•Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
•Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Kitchen Manager Job Summary:
The Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness.
Kitchen Manager Job Duties:
•Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. •Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures. •Control food cost and usage by following proper requisition of products from storage areas, checking and maintaining proper food holding and refrigeration temperature control points. •Fill in where needed to ensure guest service standards and efficient operations. •Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. •Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. •Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. •Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. •Attends all scheduled employee meetings and brings suggestions for improvement.
Din Tai Fung’s culture is strongly guided by our core values.
- Synergy: We apply teamwork to create a healthy and efficient work environment. Our relationships with guests, staff, and business partners are core foundations of our company.
- Modesty: We treat each other with humility and respect. We are understanding and open to new ideas.
- Integrity: We are honest, fair, and accountable for our actions. We acknowledge our mistakes and build trust through our character.
- Learning: We constantly seek knowledge and improvements to develop and grow.
- Excellence: We are committed to consistently providing the highest quality of food and service with attention to detail.