1. KEY RESULTS AREA

OPERATIONAL DUTIES

1. MANAGING PEOPLE

1. Provides clear roles and responsibilities to kitchen team members
2. Positions and re – positions team members effectively.
3. Breaks are given properly and timely to team members.
4. Provides specific and timely feedback (positive and corrective)
5. Provides coaching to enable the team members to achieve shift goals.

2. MANAGING PRODUCTION

1. Product Quality and Safety
   1. Checks the whole production area in terms of readiness.
   2. Detects deviations in product quality, processes, food safety, and in other SOPs
   3. Calls the attention of kitchen team members executing sub standard procedure and makes recommendation on how to address the concern.
   4. Assesses product quality on a regular basis (either by performing actual product quality check with RM or ARM and/or soliciting customer feedback)
2. Product Availability
   1. Checks stocks/mis-en-place items for availability based on forecast
   2. Monitors production flow and assist in kitchen bottleneck.
   3. Coordinates production with the ARM and FTL, including Out-of-Stock items and products to be pushed.
3. Service Quality
   1. Monitors achievement of food serving time and other product related time standards
   2. Responds to quality related concerns appropriately

3. MANAGING CLEANLINESS

1. Attends to cleanliness of customer and non-customer areas
2. Enforces food safety and cleanliness and sanitation procedures

ADMINISTRATIVE DUITES

1. Does back of house manpower scheduling and allocation to be checked and approved by the Assistant Restaurant Manager.
2. Ensures kitchen materials, machines and methods are in place readiness.
3. Monitors cleanliness and maintenance of both customer and non – customer area.
4. Conducts regular meetings to team members,
5. Monitors performance and provide feedback.
6. Delegates duties and responsibilities to back of house team members.