The Kitchen Manager is responsible for recruiting, developing and driving a dedicated team of culinary staff to maximize the Themed Restaurant's Kitchen efficiency and effectiveness. This objective is achieved through the effective and efficient business planning, budgeting, organizing, staffing, directing and controlling of both the kitchen operation and its staff.
Responsible for ensuring service teams provide passionate, sophisticated, attentive and guest-focused food and beverage service at all times in alternating family/group tour/dining restaurant atmospheres. Focus is to ensure consistent and timely food preparation in an efficient and cost effective manner, continually looking for ways to increase revenue and decrease cost, with compliance to all brand standards and applicable Federal, Provincial and Municipal regulations (Public, Health and Safety, Fire, WHIMIS etc.).