[filagrey]

The owner of the restaurant I work for recently opened a 2nd location. After training the newly hired cooks I have been chosen to be the kitchen manager (I was previously a cook) . The job includes, hiring, firing, truck orders, training, supervision, ensuring proper food preparation, ensuring proper cleaning, etc.

For all you folks out there who have experience in this specific job, I would GREATLY appreciate any advice you would be willing to share. I have never had this much responsibility and am anxious and nervous. So please help me out!

[ianman1128]

Organization and routine are your friends!! It may seem to waste time, but make sure to lay out everything so you can look at it and know where you are. And the most important thing imo, delegation! Figure out what you need to be doing and what everyone else should be doing, its the biggest leap you can take.

[leeniek]

Make sure you are visible at all times in the kitchen and also make suure you are fully familiar with all of the statioins and that you can do them reasonably well. Watch your staff and appoint an AKM who has a strong work ethic and is able to support your vision for the kitchen. Support your staff and encourage them to be the best they can be as you are their leader and mentor.
OOOHH and wtg..congrats!!

[shaawn]

To achieve your goals,observe all the things happened around you keenly.

[pembroke]

Take a blank piece of paper and on one side list all your responsibilities. On the other side write the names of all the employees you are responsible for. Lastly draw a line between each responsibility and the employee who is best capable of doing the job. Obviously you won't want to deligate 'vital' responsibilities like payroll, schedules, HACCP overview. However you should find as many small jobs as possible that can be deligated and make these performance objectives for your staff. A good manager deligates efficiently and ensures that others complete their jobs on time.