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

• Ensuring all trash receptacles and pathways are clean and free of debris in accordance with health department standards and corporate office guidelines.
• Hiring, training, developing, coaching, counseling, and firing all back-of-house employees.
• Interacting with front-of-house management and hourly employees in a friendly and non-coercive manner.
• Working with the General Manager to maintain proper staffing levels, ensure cleanliness, maintain equipment, and communicate concerns related to food service, storage, preparation, or ordering.
• Maintaining proper documentation of all required food inspection reports, including but not limited to: retaining a current manager food safety certification, daily line checks, HACCP logs, maintenance concerns, food pars, order guides, prep levels, and storage locations within the restaurant.
• Training and developing an Assistant Kitchen Manager to carry out duties and responsibilities in the KM’s absence, as well as training and developing MITs.
• Completing specific projects as assigned by the General Manager (GM) or corporate office and assigning specific projects to hourly staff, following up on their completion.
• Reporting any unsafe equipment, utensils, service platters, structures, or events to the GM and corporate office.
• Communicating with purveyors, maintenance companies, and suppliers of all products and equipment used to ensure safety and quality.
• Familiarizing with procedures regarding injuries or illnesses for both employees and guests and reporting all incidents to the General Manager and corporate office.
• Reading and recording events in the manager’s “red book” and corresponding through the email system.