About this role
Overview
KITCHEN MANAGERS MAY BE ASKED TO WORK UP TO 30 MILES FROM THE RESTAURANT LOCATION YOU ARE CURRENTLY APPLYING TO
You’re Captain of the Kitchen – leading the BOH team through the twists and turn of life in the kitchen (ordering & receiving, prep, service, cleaning, closing, and everything in between). We’re looking for passionate cooks who are comfortable both pitching in to help as necessary, and delegating tasks accordingly.
Responsibilities
- Must communicate concerning all kitchen issues with management throughout the course of the day
- Must read and write (in English) notes in the manager’s daily log
- Must attend weekly manager’s meetings and monthly staff meetings
- Must read the weekly memo
- Must complete weekly/monthly employee evaluations
- Must communicate with all M.O.D. when shift is completed
- Must relate an accurate, honest report of all events both positive and negative
- Must comply with all policies, rules and directions covered in manuals, memos, and meetings
- Must enforce proper measurements, recipe adherence, cleanliness, check time ceilings, and quality control
- Must attend the quarterly supervisor meetings
Qualifications
- Must have current food management certification
- Must possess and demonstrate an ownership mentality
- Must have flexibility for scheduling. Flanigan’s is open 365 days per year
- Must be willing to transfer to a different geographical location
- Able to work 5 day work week: 50-55 hours per week
- 2 days off must fall between Monday-Thurs
- Vacations are scheduled between April and November only and must be taken or forfeited
- Must be adept at ordering and formulating pars
- Must understand, comply, and facilitate Florida State health code standards
- Must adhere to Flanigan’s always hiring policy and conduct interviews in a timely fashion
- Must issue written evaluations for positive and/or negative performances
- Must be able to see, speak clearly, listen attentively, taste, and smell
- Must be able to read and write English
- Requires the ability to stand, and the mobility to move about, at a moderate pace, for up to (4) hours at length and the stamina to work fifty (50) to fifty-five (55) hours per week
- Able to lift up to 50 lbs.
- Must be able to bend, stoop, squat, or crawl
- Must have the co-ordination necessary to operate kitchen equipment
- Must adhere to Flanigan’s kitchen policies for dress and grooming
- Must be proficient at all kitchen stations including expo
Benefits
- Competitive Starting Salary
- Five (5) Day Work Week, with Two (2) Consecutive Days Off
- Paid Vacation: One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten Years
- Health Insurance – Medical & Dental Programs Available
- 401K Plan – Immediate Eligibility. Must be 21 or Over to Enroll
- Advancement Based on Performance Not Tenure
- Personal Days
- Free Shift Meals
Other facts
About Flanigan's Enterprises
Flanigan's was incorporated in Florida in 1959 and commenced operating as a chain of small cocktail lounges and package liquor stores throughout South Florida. By 1970, we had established a chain of "Big Daddy's" lounges and package liquor stores between Vero Beach and Homestead, Florida.
From 1970 to 1979, we expanded our "Big Daddy Liquors" package liquor store and lounge operations throughout Florida and opened clubs in five other "Sun Belt" states.
In 1987, Flanigan's began renovating our lounges to provide full restaurant food service, and subsequently renovated and added food service to most of our lounges.
Our package liquor stores emphasize high volume business by providing customers with a wide variety of brand name and private label merchandise at discount prices. Our restaurants offers alcoholic beverages and full food service with abundant portions and reasonable prices, served in a relaxed, friendly and casual atmosphere.
What you'll do
- The Kitchen Manager leads the back-of-house team through various kitchen operations including ordering, prep, service, and cleaning. They must communicate kitchen issues with management and ensure compliance with policies and health standards.
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