Track Kitchen Assistant Manager

SUMMARY

The Track Kitchen Assistant Manager is responsible for the daily successful operation of the Keeneland’s cafeteria-style restaurant, as well as the attainment and maintenance of excellent service standards. This position reports to the Track Kitchen Manager, and must be able to work flexible hours.

ESSENTIAL DUTIES AND RESPONSIBILITIES include but may not be limited to the following:

• Directs front of house staff and maintains excellent level of guest service, leading by example.
• Maintains a high front of house profile with customers and forms cordial relationships with returning guests; handles the successful resolution of all customer complaints.
• Performs cashier duties, including but not limited to, receiving and verifying cash banks, greeting guests as they approach working area, totaling food and beverage purchases using the point-of-sale system, and collecting cash, credit or debit cards and making change for cash transactions.
• Understands all menus and can direct production of menu items in absence of Manager.
• Estimates, requests, receives and stores food and kitchen supplies.
• Assists with accurate daily and monthly inventories; submits inventory data to Manager.
• Instructs employees on the proper use of all equipment in front and back of house.
• Supports Management in maintaining clean and safe working conditions in the kitchen and dining area; th oroughly supervises (or co-supervises) all daily set-up and breakdown responsibilities.
• Utilizes the most modern methods, techniques and procedures in the preserving, preparing and serving of food products.
• Communicates customer and employee concerns to management and HR, as appropriate.
• Follows all OSHA Safety rules and immediately reports injuries or safety violations to HR.
• Communicates professionally with customers and staff, advising of new items and changes, when appropriate.
• Performs other positions, such as grill cook, attendant, and dishwasher, when needed, and may work 10+ hour daily shifts during peak seasons (September-November; March – early May).
• May assist with interviewing, hiring, and scheduling of employees; carries out regular on-the-job training for all employees.
• Performs all opening and closing responsibilities, and other duties as directed by Management.

QUALIFICATIONS

• Minimum 3 years in service management role in comparable establishment, preferred.
• Corporate training in hotel or restaurant chain, a plus.

• Ability to manage in a diverse environment with focus on customer service and communicating effectively with customers and support staff. Ability to professionally and effectively correspond with external and internal customers via phone, email and other written correspondence.
• Must possess computer skills, including, but not limited to Microsoft Office Suite; catering programs; P.O.S. systems (Micros expertise preferred), projectors, screens, etc.
• Knowledge of food and beverage products, proper preparation and presentation of food and beverage items preferred. Knowledge of product merchandising techniques, quality and cost control, is a plus.
• Work typically involves some lifting – must be able to lift a minimum of 35 pounds
• Position requires being on feet and walking for several hours at a time, and moving through crowded areas. Ideal candidate is self-motivated, takes initiative, is comfortable working under pressure, and displays exemplary performance for the staff to follow.

EDUCATION

Minimum 2-year degree in Hospitality from an accredited University, or comparable degree from Culinary or Trade school is preferred. High school diploma or GED, required; Bachelor’s degree preferred.