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Job Vacancy Announcement Detail
| Employer: | Hot & Spicy FBM (CNMI), LLC |
| DBA: | Hot & Spicy FBM (CNMI), LLC |
| Address: | PMB 915 PO Box 10001 Saipan, Northern Mariana Islands 96950 United States |
| Phone: | 670-484-3329 |
| Other Number: | |
| Contact Hot & Spicy FBM (CNMI), LLC via email | |
| Job Vacancy Announcement | JVA |
| JVA Type: | New |
| Island | Saipan |
| FLSA Covered? | No, not covered |
| DOD related? | No |
| PERM related? * | No |
| VEVRAA related? | No |
| Original Number of Openings: | 2 |
| Number of Openings Currently Available | 2 |
| Specific Worksite location: | Garapan |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Kitchen Manager |
| Announcement Number: | 16-01-35738 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 1/10/2016 |
| Closing Date: | 1/24/2016 |
| Salary Range: | $10 to $15.05 / Hourly |
| Job Title: | Kitchen Manager |
| Job Duties: | • Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures; • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change; • Meets restaurant financial objectives by forecasting requirements; preparing a monthly budget; scheduling expenditures; analyzing variances; initiating corrective actions; • Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation; • Plans menus for the venue; • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals; • Approves the requisition of products and other necessary food supplies; • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times; • Establishes controls to minimize food and supply waste and theft; • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles; • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices; • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met; • Attends food and beverage staff and management meetings; • Consults with the Food & Beverage Director about food production aspects of special events being planned; • Cooks or directly supervises the cooking of items that require skillful preparation; • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability; • Evaluates food products to assure that quality standards are consistently attained; • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests; • In conjunction with F&B management team, assists in maintaining a high level of service principles in accordance with established standards; • Evaluates products to assure that quality, price and related goods are consistently met; • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology; • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment; • Provides training and professional development opportunities for all kitchen staff; • Ensures that representatives from the kitchen attend service lineups and meetings; • Periodically visits dining area when it is open to welcome members; • Supports safe work habits and a safe working environment at all times; • Performs other duties as directed. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | • 18 years of age or older; • Prior management experience in a high volume restaurant preferred; • Excellent guest service and hospitality skills; • Strong problem solving and listening skills; • Self-motivated high energy person with excellent organizational skills and attention to detail; • Bilingual (Mandarin-English) abilities essential; • Planning and budgeting skills; • Ability to lift and carry up to (30) pounds at a time; • Ability to perform various activities such as constant standing, walking, frequent bending, reaching, kneeling, and squatting; • Ability to multi-task several activities and duties simultaneously; • Ability to function and act independently; • Ability to work well with and manage people, lead the team, foster teamwork, resolve conflict and give feedback in a team environment; and to communicate effectively both written & oral; • Ability to function in a fast paced environment, under short time constraints, and within established deadlines; • Ability to work a flexible schedule including extended hours, weekends, and holidays; • Obtain/maintain alcohol awareness certification and food handler’s permit. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | Biweekly |
| Overtime Available: | Yes |
| Overtime Rate: | $15 - $22.575 |
| Rate x 1.5 per hour Exempted: | No |
| Specify All Payroll Deductions: | none |
| Required tools, supplies and Equipment to be provided: | none |
| Anticipated starting date of employment: | 2/8/2016 |
| Anticipated closing date of employment: | 2/7/2017 |
| Housing Provided: | No |
| Food Provided: | No |
| Transportation required: | No |
| If transportation is required, daily transportation to and from the worksite(s) will be provided to the workers. Daily pick-up place(s) will be at: | |
| Fringe Benefits: | none |
| Comments: | Workers Compensation provided. To apply for this position, you are required to email your detailed resume to hotnspicysaipan@icloud.com. The resume must include: all previous employers, location address, and phone numbers; education information must include graduation date and name/location of high school and college and major. If you are claiming college degree, you must attach a copy of your transcript or diploma. If you are claiming any certifications, please also provide a copy of the certificate. Background check may be required. Thank you very much. |