Kitchen Manager

Responsibilities

• Knowledge of all dining room and kitchen systems and operation; demonstrate the 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 the 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 back-of-house (BOH) schedules, maintain staffing levels, labor goals, and guest satisfaction.
• Oversee department inventory procedures and coach assistant managers to complete weekly inventory.
• Manage BOH budgets, including forecasting.
• Assist in interviewing and hiring for all departments to maintain appropriate staffing levels.
• Manage assistant managers and team members to ensure food and service standards are met 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 the ability to provide an exceptional dining experience for every guest.
• Ability to define, measure, and attain financial goals for the restaurant, including sales growth, guest count increases, staffing levels, guest service measurements, and cost management.

Physical Requirements

• Perform duties that require bending, lifting, reaching, and turning.
• Transport items and containers weighing up to 50 lbs.
• Able to stand for up to 8 hours or longer if needed.
• Ability to sit or stand for extended periods 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.
• Climb ladders and step stools.
• 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