DIN TAI FUNG RESTAURANTS

LOCATION: 1633 Broadway, New York, NY 10019 (Paramount Plaza)
SALARY RANGE FOR KITCHEN MANAGER: $120,000.00- $ 145,000.00 Annual Salary

The base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your recruiter can share more information about the salary range and other factors during the hiring process.

BENEFITS FOR KITCHEN MANAGER:

• Competitive Pay & Benefits
• Employer Contribution for individuals and eligible dependents' medical insurance
• Dental, Vision, and Life Insurance
• Health Savings Account (HSA)
• Commuter Spending Accounts
• 401(k) Plan with company match
• Employee Assistance Program
• Discounts through Benefit Hub
• Employee Meal Discounts
• Opportunities for growth; we love promoting within!

JOB PURPOSE:
Kitchen Managers manage the restaurant on a day-to-day basis. Their focus is on managing the brand, ensuring food quality meets the brand expectation, managing inventory, and controlling costs related to product and labor to ensure budgets are met in the back-of-house operations.

OPERATIONS:

• Sets a high standard of professionalism and excellence top all team members
• Collaborates with Front of House and Back of House teams to ensure smooth operations by attending Front of House and Back of House Daily Camera Meetings
• Develops and implements effective staffing plans with their recruiting partners while keeping the labor budget top of mind
• Conducts thorough pre-opening and closing inspections to ensure kitchens are prepared for the following day
• Supervises and maintains a clean and sanitary restaurant and is clear of any debris/trash in and outside of the restaurant
• Manages inventory effectively and minimizes waste and spoilage of all food products
• Maintains accurate and up-to-date inventory records and conducts regular inventory audits
• Communicates effectively with guests and staff in a clear, concise, and respectful manner
• Thorough understanding of the restaurant's food and beverage offerings
• Develops and post staffing schedules within the established deadline
• Conducts job interviews and hire qualified staff to meet the needs of the restaurant
• Assists employees with completing all necessary onboarding and offboarding paperwork
• Guides and coaches employees to improve their performance
• Delivers training programs for Back of House staff to ensure that all employees have the skills and knowledge they need to succeed in their role
• Ensures that the restaurant meets its sales and profit goals by managing costs effectively
• Supervises the opening and closing procedures of the restaurant to ensure that they are completed efficiently and effectively
• Reads, understands, follows and enforces the Employee Handbook, Training Guide, and Specific Departmental Standard Operating Procedures Manual including POS operations
• Ensuring compliance with licensing and hygiene, health and safety legislation
• Able to work all stations (both Front of House and Back of House positions) as needed

SYSTEMS:

• Responsible for inventory orders according to the inventory schedule
• Ensures orders are made accurately (proper pars, correct nightly inventory counts)
• Engages and builds relationships with vendors and sales representatives
• Understands of monthly financial results and annual budgets for the restaurant
• Assists in the administration of approved financial budget and ensuring budget numbers are met
• Monitors and adheres to control systems to limit the possibility of theft
• Follows accounting procedures as established

JOB REQUIREMENTS FOR KITCHEN MANAGER:

• Minimum 2 years of experience as a kitchen manager in a full-service, moderate to high volume restaurant
• Ability to travel to California for training (approximately 3 months)
• Manager’s Food Handler’s Card
• Flexible Work Schedule
  • Managers are required to work a minimum of 5 days per week and 10 hours per day
  • Schedule may vary based on business demands.
• Proficient in using email, Google Workspace, and Microsoft Office
• Positive and professional attitude
• Strong communication and ability to work cohesively with all levels of management, all departments, and all co-workers in a team
• Basic cooking skills
• Ability to stand for long periods of time
• Ability to perform job functions with minimal supervision, attention to detail, and speed

Note:
This job description in no way states or implies that these are the only duties to be performed by the employee occupying the position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Din Tai Fung is an E-Verify and Equal Opportunity Employer and complies with the Fair Chance Initiative. Din Tai Fung is an Equal Employment Opportunity Employer – M/F/D/V

As part of our hiring process, all newly hired employees are required to go through E-Verify.

E-Verify is an internet-based system that allows employers to compare information from an employee's Form I-9 to the U.S. Department of Homeland Security and Social Security Administration records. This verification confirms an employee’s eligibility to work in the United States.

Din Tai Fung is committed to employing only individuals who are authorized to work in the United States and who comply with applicable immigration and employment law. As a condition of employment, every individual must provide satisfactory evidence of their identity and legal authority to work in the United States. If the employee cannot verify their right to work in the United States within the time permitted by laws, the Company will be required to terminate their employment immediately.

Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally

#NRO