Job Description
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
- Minimum five (5) years of culinary management experience 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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