CHEF RESTAURANT MANAGER

We are looking for a highly creative and experienced Chef Restaurant Manager for a Grill restaurant in Trinidad to join our team. The ideal candidate will have a passion for food and a deep understanding of food trends, techniques, and ingredients.

The Chef Restuarant Manager is responsible  for managing and overseeing the daily runnings of the restaurant and for creating innovative and delicious menu items that meet the company’s high standards of quality and taste. Must have a deep understanding of food trends, techniques, and ingredients. All activities must conform to the established guidelines and standards and must be in accordance with health and safety standards.

Duties and Responsibilities

1. Manage the daily operations of the restaurant.
2. Supervise staff members.
3. Conduct market research to identify food trends and customer preferences.
4. Collaborate with suppliers to source high-quality ingredients.
5. Work with the restaurant team to ensure product quality.
6. Ensure all menu items meet quality and taste standards.
7. Participate in food tastings and presentations.
8. Train kitchen staff on new recipes and cooking techniques.
9. Monitor food costs and work to improve profitability.
10. Maintain a clean and organized work environment.
11. Stay up-to-date with industry trends and best practices.
12. Develop and implement food safety and sanitation standards.
13. Collaborate with marketing and sales teams to promote new menu items.
14. Provide feedback and guidance to kitchen staff.
15. Manage inventory and order supplies as needed.
16. Create and maintain detailed recipe documentation.
17. Participate in menu planning and development meetings.
18. Ensure compliance with all health and safety regulations.
19. Assist with special events and catering as needed.
20. Evaluate customer feedback and make improvements to menu offerings.
21. Mentor and develop junior chefs and kitchen staff.
22. Manage cash functions by ensuring that all cash management procedures are adhered to according to established guidelines.
23. Develop a monthly sales plan to achieve sales target and assist in expanding delivery service
24. Assist with the adjustments to recipes and operational procedures and ensure they are enforced.
25. Maintain service standards according to established guidelines.
26. Perform inventory checks in accordance with established guidelines daily, weekly and monthly.
27. Plan, organize, direct, and effectively manage the job activities of staff in line with established policies and procedures.
28. Detect and address any operational shortfalls or issues.
29. Maintain all equipment in good working order and ensure cleanliness of same. Report immediately any equipment in disrepair and do timely follow up.
30. Adjust schedules to support operations when needed.
31. Ensure that all daily CSTM and Management Checklist are completed to assist in the smooth operations of the restaurant.
32. Lead team briefings to promote a harmonious work environment and teamwork.
33. Plan and coordinate routine training including eight weeks developmental plan for the Customer Service Team Member (CSTM).
34. Assist with the development of staff rosters and ensure that the information is communicated timely to staff.
35. Provides support to the Branch Manager to ensure the effective management of the restaurant operations. Put forward ideas and solutions to improve the sales and staff performance of assigned restaurant.
36. Review daily and weekly sales with the Branch Manager to develop solutions to increase sales.
37. Performs all tasks in the restaurant by being familiar with all recipes for preparation of all meat item and sides, working on the line, grill and housekeeping duties.
38. Ability to perform all duties relating to the position of Supervisor and Customer Service Team Member.
39. Perform all administrative functions in the performance management process.
40. Perform all relevant administrative duties by ensuring that all documents are accurately 
41. Perform any assigned duties related to the job function and as assigned

Experience and Qualification

• BSc. in Culinary Arts or Managment would be an asset
• 5 years’ experience in a senior restaurant chef role or Management