The Kitchen Manager is a key member of the food & beverage department. They will be directly responsible for
managing all food and beverage areas and reports directly to the General Manager.

Qualifications, Knowledge and Skill Requirements:

2‐4 years of Food and Beverage/Kitchen Management Experience Must have supervisory, coaching and staff developmentskills Exceptional communication and computerskills Guest service focused – Professional Team Leader – Detail Oriented Must have the ability to follow verbal and written instructions Must be dependable Possess the ability to manage multiple priorities and meet frequentshort timeline goals and deadlines

Responsibilities:

Daily management of the Food and Beverage Department Oversee preparation of catered and concession functions Hires, supervises and developsline cook, chef, and other employeesin the F&B department Responsible for short and long term management of F&B operationsin front and back of house Forecasting and budgets pertaining to F&B operation Maintaining cost controls and conducting a monthly inventory Implement and maintain F&B sales/marketing programs Coordinate staffing of personnel Institute and implement all IGP Human Resources guidelines Menu Selection for bar and grille and banquet service Food ordering and preparation – follow PO buying process Quality assurance, guest service and training of all employees Uphold IGP Food and Beverage policies Event set‐up – oversee exactness to details from clients Daily oversight of all accounting procedures Coordination between all departments Perform daily walk‐through to ensure full compliance with the Department of Health regulations Maintains appearance, upkeep and cleanliness of kitchen Closing procedures and appropriate cash handling practices Perform other duties as assigned by supervisor or manager