Senior Kitchen Manager

Do you challenge yourself to always do things right and do them better? Then you will thrive at BJ’s Restaurants! We are committed to our CRAFT values: Connection, Respect, Advancement, Fun, and Trust.

About the role

The Kitchen Manager is responsible for managing all functions of the restaurant during opening, mid, or closing shifts. Key responsibilities include hiring, managing, supervising, and training restaurant team members while ensuring a Gold Standard guest experience. All management positions at BJ’s Restaurants are classified as exempt, requiring more than 50% of time spent on managerial duties and regular exercise of independent judgment.

Responsibilities

• Operational Execution
  • Perform open, mid-day, or closing duties
  • Conduct daily briefings on matters of importance to the team
  • Manage all necessary repair and maintenance issues
  • Oversee the Restaurant Risk Review audit process and implement changes
  • Manage local restaurant marketing, sales building, and community involvement
  • Facilitate and participate in the Continued Education Program
  • Exercise discretion and independent judgment
  • Ensure 100% compliance with all Company policies and laws
  • Make recommendations for team member development, promotion, and disciplinary action
  • Provide hiring and termination recommendations to the General Manager
  • Cooperate with Team Member Relations Department on inquiries
• Food & Beverage Execution
  • Ensure safety and sanitation
  • Monitor food and beverage quality and execution
  • Conduct Quarterly Food Reviews
  • Prepare and receive orders of food and beverages
  • Conduct weekly inventories to assess ordering patterns
  • Monitor and validate daily prep production
• Team Member Relations
  • Coach, mentor, and discipline hourly team members
  • Facilitate team member recognition
• Service Execution and Guest Relations
  • Train, coach, and develop team members to provide Gold Standard service
  • Manage guest relations and guest recovery

Requirements

• A minimum of two years of full-service, high-volume, casual dining restaurant management experience
• High personal integrity, professionalism, and maturity
• Ability to work in a fast-paced environment
• Solid relationship management and performance management skills
• Ability to motivate and direct team members and work effectively in a management team
• Exceptional interpersonal skills, with a focus on listening and questioning
• Strong writing and documentation skills
• Ability to absorb and retain information quickly
• Keen attention to detail
• Proven problem-solving abilities
• Exceptional guest service orientation
• Ability to stand and walk around a restaurant to supervise operations for 8-10 hours
• Ability to lift 50 pounds
• Ability to bend, stoop, and raise arms above head on occasion

Benefits

• Lucrative compensation package with quarterly bonus potential
• Comprehensive benefits: Medical, Dental, Vision, and Life Insurance
• 401K retirement plan
• Paid vacation time
• Culture that celebrates diversity, equity, and inclusion (WeCAN & IDEA groups)
• Community involvement and philanthropy opportunities
• Daily Pay: On-demand access to earned pay
• Fun work environment
• Relocation opportunities throughout the country
• Career advancement and leadership conferences and development programs
• Growing company with 200+ restaurants and several new openings yearly

Pay

Salary range: $66,000 - $73,000 per year, plus quarterly bonus potential. Final salary within the range will be determined based on factors such as geographic location, relevant experience, and other job-related qualifications.