While customers are oftentimes completely unaware of the kitchen manager role, restaurant owners understand that kitchen managers play a crucial role in ensuring the smooth operation of the kitchen.
Unlike chefs, kitchen managers are more focused on day-to-day kitchen operations and administrative tasks than cooking and food prep. They manage and train kitchen staff, schedule shifts, supervise food preparation and cooking, coordinate food orders, and perform many other tasks.
When talking about the importance of having a kitchen manager, here are the most important reasons to hire a competent one.
1. Quality Control
A skilled kitchen manager is an advocate of culinary consistency. They ensure that every plate leaving the kitchen mirrors the restaurant’s standards and practices, from the first bite to the last.
For instance, if a customer orders a medium-rare steak, the kitchen manager guarantees that each steak, regardless of the chef, is cooked to perfection. They do so by developing standardized recipes, providing training for staff, and regularly inspecting the meals before they are served to the customers.
2. Efficiency
Another important task of a kitchen manager is to streamline kitchen operations and optimize workflows to minimize wait times for customers and maximize the kitchen’s output.
A competent manager can come up with ways to improve the kitchen’s overall efficiency.
For instance, they may reorganize the kitchen layout to reduce the time it takes for cooks to access ingredients and equipment, thereby speeding up food preparation. Or they could improve efficiency by optimizing staff scheduling based on predicted busy periods.
3. Cost Control
A savvy kitchen manager wields their expertise to balance the scales of cost and quality.
They are responsible for inventory management, waste reduction, and controlling food costs, which can significantly impact the restaurant’s profitability. To achieve this, they need to be able to negotiate with suppliers for better prices without compromising quality.
A kitchen manager can also control costs by carefully monitoring portion sizes to prevent over-portioning. By ensuring that each dish is served with the correct portion size according to the restaurant’s standards, they can reduce food waste and improve overall profitability.
4. Staff Management
People management skills are yet another important set of skills competent kitchen managers need to possess.
Staff management includes tasks such as hiring, training, scheduling, and supervising kitchen staff. It also involves setting performance expectations, providing feedback, and addressing any issues or conflicts that may arise.
For example, they may organize regular training sessions to improve cooking techniques and customer service skills. By investing in staff development, a kitchen manager can improve employee skills and morale, leading to higher-quality food and better customer experiences.
Now, some of these tasks are primarily performed by the HR department, if the restaurant has one. If not, the volume of these responsibilities is taken into consideration when negotiating the kitchen manager hourly pay.
5. Safety and Hygiene
Restaurants must adhere to very strict hygiene and safety standards, considering that they are working with food.
The job of a kitchen manager is to enforce these standards, thereby reducing the risk of foodborne illnesses among customers. This means organizing staff on a weekly basis to go through inventory and dispose of expired items, delime sinks, faucets and coffee makers, clean refrigerators, ovens and fryers and perform many other similar tasks.
Furthermore, restaurants, as employers, need to ensure the kitchen staff is working in a safe working environment. They ensure that all staff adhere to proper food handling procedures and that the kitchen is regularly sanitized.
6. Menu Development
A kitchen manager is typically responsible for developing menus, selecting ingredients, and creating new dishes that appeal to customers while considering cost and feasibility. To do this, they’ll need help from a chef and a designer, meaning the manager must have good communication skills.
There’s a lot to consider when developing a menu: the restaurant’s location and target group, taste, texture, what’s in season, as well as flavor groupings. Furthermore, the kitchen manager must also take into consideration budget constraints, which means financial literacy is very welcome in this profession.
7. Customer Satisfaction
Regular people rarely recognize the importance of a kitchen manager in a restaurant. They typically interact more directly with front-of-house staff, such as servers and hosts, and may not see the behind-the-scenes work that a kitchen manager oversees.
However, while customers may not always recognize that role specifically, they do appreciate the results of effective kitchen management – delicious, well-prepared meals served in a timely manner.
So, a kitchen manager must also make sure the staff has the necessary equipment, ingredients, knowledge, and training to maximize the customer experience.
As you can see, this role covers a wide range of tasks that are very different in nature. Overall, the success of a kitchen manager relies on their ability to effectively oversee all aspects of kitchen operations, from staff management to food quality control.
Having an experienced and competent manager is a must if you wish to ensure your restaurant thrives.
