The Detroit Taco Company Bodega is expanding and looking for a manager to join our team!

About Detroit Taco Company:

About Detroit Taco Company Bodega:

• Scheduling restaurant staff and delegating tasks.
• Training staff.
• Ordering food and other supplies.
• Supervising the preparation, display, and delivery of food and drinks.
• Ensuring prompt and friendly customer service.
• Maintaining quality and service standards.
• Ensuring all staff are knowledgeable about menu offerings and individual ingredients.
• Educating staff about potential food allergies and how to make customers aware of these ingredients.
• Ensuring all staff follow strict personal safety, food safety and food storage guidelines.
• Supervising and maintaining restaurant cleanliness to meet regulatory sanitation and hygiene standards.
• Managing inventory.
• Interacting with restaurant guests to gauge satisfaction and improve customer service.
• Responding to customer feedback and resolving conflicts effectively.
• Operating the point-of-sale system and processing payments.
• Handling some administrative duties related to restaurant operations and staff.
• Rotating special through the week.
• Managing upscale retail shelves.
• Additional duties as assigned.

Duties/Responsibilities:

• Prepares a variety of food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work-station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
• Performs other related duties as assigned.

Required Skills/Abilities:

• Excellent verbal and written communication skills.
• Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.
• Ability to work efficiently and quickly.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.

Education and Experience:

• High school diploma or equivalency required.
• A minimum of 2 years of experience in kitchen preparation and cooking.
• 1 to 2 years’ experience in a similar capacity.
• Prior supervisory experience preferred.

Physical Requirements:

• Be able to reach, bend, stoop and frequently lift 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).