A Gator’s Dockside Kitchen Manager (KM) is responsible for all things related to the production, service, presentation, ordering, and storage of food as well as maintenance of the entire kitchen equipment and/or food items stored in the restaurant.

Responsibilities

• Ensure cleanliness and maintenance of trash receptacles and pathways.
• Hire, train, develop, coach, counsel, and fire back-of-house employees.
• Interact with FOH management and all hourly employees to ensure the ultimate dining experience for guests.
• Work with the General Manager to maintain proper staffing levels, cleanliness, equipment maintenance, and communication of concerns relating to food service, storage, preparation, or ordering.
• Maintain proper documentation of required food inspection reports, including:
  • Retaining a current manager food safety certification.
  • Conducting daily line checks.
  • Maintaining HACCP logs.
  • Documenting maintenance concerns.
  • Managing food pars, order guides, prep levels, and storage locations within the restaurant.
• Train and develop an Assistant Kitchen Manager and MITs.
• Complete specific projects assigned by the General Manager or corporate office and assign projects to hourly staff, following up on their completion.
• Report any unsafe equipment, utensils, service platters, structures, or events to the General Manager and corporate office.
• Communicate with purveyors, maintenance companies, and suppliers to ensure the safety and quality of the day-to-day running of the restaurant.
• Familiarize with proper procedures regarding injury or illness incidents involving employees and guests, and report all cases to the General Manager and corporate office.
• Read and record events in the manager’s “red book” and correspond through the email system.