Executive Kitchen Manager

Responsibilities

• Perform Open/Mid-Day/Closing duties
• Conduct daily briefings on matters of importance to the team
• Manage all necessary repair and maintenance issues
• Manage the Restaurant Risk Review audit process and implement necessary changes
• Update the daily communication board with key restaurant and promotion announcements
• Facilitate and participate in Continued Education Program
• Exercise discretion and independent judgment in facilitating zone management
• Facilitate 10 Minute drills with team members focusing on cleaning and sanitation
• Ensure 100% compliance with all Company policies and laws, including health and safety standards
• Ensure compliance with BJ’s Code of Ethics, Integrity and Conduct, BJ’s Seven C’s, and BJ’s Principles of Professional Service
• Ensure food and beverage quality and execution
• Conduct RAFTT (Recipe-Appearance-Flavor-Temperature-Texture) twice daily on a specific food and drink item
• Conduct Quarterly Food Reviews with DO or RKOM
• Prepare and receive orders of food and beverages, utilizing judgment to increase and decrease orders
• Conduct weekly inventories to ensure that proper levels are stocked
• Maintain compliance with BJ’s Code of Ethics, Integrity and Conduct, BJ’s Seven C’s, and BJ’s Principles of Professional Service
• Train, coach, and develop team members to ensure they are providing Gold Standard service to BJ’s guests
• Manage guest relations and guest recovery

Qualifications

• A minimum of 2 years full service, high volume, casual dining restaurant management experience
• High personal integrity, professionalism and maturity
• Solid relationship management and performance management skills
• Strong understanding of BJ’s goals and objectives
• Exceptional interpersonal skills, with a focus on listening and questioning skills
• Strong writing and documentation skills
• Proven problem-solving abilities
• Exceptional guest service orientation
• Ability to work in a team-oriented, collaborative environment
• Ability to stand and walk around a restaurant to supervise operations for the duration of an 8-10 hour shift
• Ability to lift 50 pounds
• Ability to bend, stoop, and raise arms above head on occasion