Kitchen Manager

Responsibilities

• Knowledge of all dining room and kitchen systems and operations
• Demonstrate ability to run effective shifts in all aspects of the restaurant
• Provide direction, coaching, training, and development for assistant managers and all team members, including food quality, service standards, safety and sanitation, and company policies and procedures
• Ensure consistent execution of all systems, standards, and cost controls
• Establish and communicate goals to General Manager and Local Owner on a regular basis
• Communicate effectively with guests, team members, management team, local owner, Station 5 team, and vendors
• Maintain cleanliness of exterior and interior facilities and ensure sufficient supply levels for team members
• Oversee BOH schedules, staffing levels, labor goals, and guest satisfaction
• Oversee department inventory procedures and coach assistant managers on weekly inventory completion
• Manage BOH budgets, including forecasting
• Interview and assist in hiring for all departments to maintain appropriate staffing levels
• Manage assistant managers and team members to ensure food and service standards are met each shift and guests have a great experience
• Follow safety procedures and standards when operating all equipment
• Handle multiple priorities, work under stress, and exercise good judgment

Requirements

• High school diploma or general equivalency diploma (GED); some college preferred
• Three to five years of high-volume full-service restaurant management experience preferred
• Exceptional leadership and motivational skills
• Ability to attract, train, develop, and retain top Team Members
• Strong guest service focus with ability to provide an exceptional dining experience for every guest
• Ability to define, measure, and attain financial goals for the restaurant, including year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods, and labor cost management

Physical Requirements

• Performs duties that require bending, lifting, reaching, and turning
• Transports items and containers weighing up to 50 lbs
• Able to stand up to 8 hours or longer if needed
• Ability to sit or stand for extended periods and work in a restaurant environment
• Ability to lift at least 50 pounds
• Ability to talk, hear, and use hands repetitively to handle or operate kitchen equipment and standard office equipment; reach with hands and arms; bend, kneel, crouch, and climb
• Climbing ladder and step stool
• Exposure to heat
• Dexterity required for handling food items and dishes

Benefits

• Competitive pay
• Flexible schedules
• Discounted meals
• Upbeat, exciting, and fun work environment
• Opportunity for advancement
• Medical, dental, and vision insurance
• 401K plan
• Employer-paid life insurance and vacation for eligible team members
• Life Assistance Program
• Team Member Assistance Fund

The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.