Kitchen Manager- Hudson (Food Services)

Responsible for management of back-of-house restaurant operations including, but not limited to, ensuring excellent food, service, and staff.
Financial planning and performance of kitchen operations:
Responsible for achieving the restaurants established food cost objectives as measured by financial statement results.
Completes weekly food inventory to generate cost of sales reports.
Identifies food cost issues through weekly variance reports and proactively resolves the problems.
Accountable to ensure invoices are entered timely and accurately into Compeat.
Ensures accurate kitchen staffing levels following labor budgets and maintains acceptable turnover levels as established.
Prepares and maintains weekly labor projections per business forecasts and predetermined budget.
Utilizes 7 Shifts Labor Proforma to monitor forecasted sales, scheduled hours vs. actual hours, dollars, and percent each day; reacts quickly to meet prime labor targets for the week.
Responsible for restaurant systems, policies, and procedures designed to affect control of restaurant costs and expenses.
Customarily exercises discretion and independent judgment to ensure sound operations.