The Ridge Activity Center

Description:
MISSION

Effective management leadership and management work process’s result in outstanding guest satisfaction, operating, human resource, and financial results that meets planned objectives.

MANAGEMENT LEADERSHIP SKILLS

Takes the management leader position by defining responsibilities, authority, direction, and goals.
Motivates others to take action by defining what should be, identifying obstacles, and action steps.
Embraces the role of Kitchen Manager to be the ‘Manager of Supervisors and Cooks’.
Actively encourages subordinates to initiate tasks and projects. Inspires enthusiasm in others.
Sets high personal standards of excellence by demonstrating integrity, sincerity, and commitment.
Develops teamwork through being available, listening, and keeping others informed. Actively involves the team in setting team objectives.
Adapts their leadership style to the situation by controlling results by ‘exception’ and ‘inspection’ as appropriate. Is sensitive to the maturity and ability of their subordinates.
Models the desired behavior by demanding more of yourself than from others.
Actively initiates action, accepts risks and responsibilities, and demonstrates enthusiasm.
Demonstrates self-confidence by assessing personal attributes, recognizing and building personal strength’s, and acquiring knowledge and skills to overcome your weaknesses.
MANAGEMENT WORK PROCESS’S

Planning. Utilizes effective planning processes to determine where the restaurant needs to go and how to get there.
Organizing. Utilizes effective organizing processes to arrange and relate the necessary work to be done.
Staffing. Utilizes effective staffing processes to train people to meet planned objectives.
Directing. Actively directs the team causing them to take effective and efficient action.
Controlling. Controls desired results by monitoring and modifying the teams’ work as necessary.
Uses performance management processes to assign and review work.
OPERATING RESULTS

Kitchen Manager has a complete knowledge and understanding of all recipes and food preparation methods.
Prior to each meal period, line checks are conducted to ensure all food products meet The Ridge freshness and quality standards.
The guest receives high quality food products that meet recipe standards 100% of the time.
Food is delivered to the guest at the correct temperature…hot food hot, cold food cold.
Kitchen Manager is routinely “on-floor” measuring is monitoring food quality.
Timing standards are routinely measured and achieved 100% of the time.
The kitchen meets cleanliness and housekeeping standards 100% of the time.
All storage areas of the kitchen and organized and rotated.
Kitchen team member’s uniforms meet uniform standards.
We do not 86 menu items.
Kitchen team members acknowledge guests. Kitchen team members observe the 6-foot rule.
HUMAN RESOURCE RESULTS

Embraces the role of the Kitchen Manager to be the ‘Manager of Supervisors and Cooks.’
Supervisors and kitchen team members receive training that enables them to meet their job description expectations.
Supervisors and kitchen team members receive frequent feedback regarding the quality of their work.
The Kitchen Manager is on-the-floor guiding and directing the execution of the shift.
The Kitchen Manager conducts meetings both one on one and as a group to ensure Supervisors and team members are highly knowledgeable and well informed.
Individuals not meeting their performance expectations are progressively coached to meet all job responsibilities.
FINANCIAL RESULTS

Consistent use and management of ordering systems and tools result is supreme product freshness and minimize waste.
Correct portioning devices are used to achieve food cost goals and product consistency.
Recipe costing program is maintained.
Use and maintenance of menu-engineering systems to enable kitchen team to achieve food cost goals.
Costed schedules, daily time and attendance reports are used to achieve designated BOH labor cost.
Operating expense accounts meet planned objectives.
Product receiving, handling, and storage methods ensure high quality food and minimize waste.
SAFETY, SANITATION, AND FACILITIES

A person in charge is identified and scheduled every shift.
Food and beverage handling and holding meet all local health and sanitation requirements as measured by routine health inspections.
A culture of ‘clean as you go’ is evident.
Ensure that all equipment is kept clean and in excellent working condition through personal inspection.
The restaurant is safe, secure, maintained in good repair.
VALUES, CULTURE, AND POLICIES

All decisions and actions reflect and support The Ridge culture.
The Ridge values are understood, communicated, and lived out daily.
Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
Fully understands and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Expected to perform all core job responsibilities within the designated workweek.
Requirements:
Be 25 years of age.
Have knowledge of service and food and beverage.
Involving in at least two years food and beverage operations experience in a similar sized operation at the Kitchen Manager level.
Possess basic math skills and have the ability to operate a cash register or POS system.
Possess the skills to operate Microsoft word and excel software programs.
Be able to work in a standing position for long periods of up to 5 hours.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week. Approximately 40 hrs / wk in the kitchen and approximately 10 / wk Admin (writing sched., purchasing, uniforms, training, H.R.)