Kitchen Manager Fast-Growing Casual Dining

Job Description

Fast Growing, Full-Service Restaurant Group seeking a friendly and dependable Chef/Kitchen Manager who has a passion for great food and is eager to create the best possible guest experience.

Duties and responsibilities

Provide uncompromised excellence at all times.

Have strong knowledge of all dining room and kitchen systems.

Direct, coach, and train assistant managers and all team members on food quality, service standards, safety and sanitation, and company policies and procedures.

Consistently execute all systems, standards, and cost controls.

Establish and appropriately communicate goals to General Manager and Local Owner on a regular basis.

Effectively communicate with guests, team members, management team, local owner, and vendors.

Maintain cleanliness of exterior and interior facilities and ensure sufficient supply levels for team members to fulfill their responsibilities.

Oversee Back of House schedules and maintain staffing levels, labor goals, and guest satisfaction.

Manage budgeting and forecasting for Back of House/

Interview and assist with hiring for all departments to maintain adequate staffing.

Manage assistant managers and team members to ensure food and service standards are met at all times and ensure guest satisfaction.

Follow safety procedures and standards of equipment operation.

Handle multiple priorities in a high-volume setting, maintain composure under stress, and exercise good judgment.

Requirements

High school diploma for GED, some college preferred

Three to five years of management in a high-volume, full-service restaurant setting

Outstanding leadership and motivational skills required

Ability to attract, train, and develop the highest quality Team Members in the industry

Exceptional guest service focus with the ability to provide an outstanding experience for every guest

Ability to define, measure, and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, COGs, and labor cost management

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