Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $37,600.00 - $60,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
competitive salary
Job Description
Our company is a well-established restaurant organization known for delivering high-quality dining experiences and fostering a supportive work environment. We pride ourselves on maintaining exceptional standards in both food quality and customer service while nurturing the growth and development of our team members. As a prominent player in the hospitality and food service industry, we continuously strive to innovate and excel in operational efficiency, guest satisfaction, and team leadership. Our commitment to excellence has positioned us as a preferred dining destination, attracting loyal customers and motivated professionals alike.
We are currently seeking a hard-working, self-motivated, and high-energy individua... Show More
We are currently seeking a hard-working, self-motivated, and high-energy individua... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience in kitchen or restaurant management
- Strong leadership and interpersonal skills
- Knowledge of food safety regulations
- Ability to work a 50-hour week and stand for extended periods
- Capability to lift over 50 pounds regularly
- Effective communication skills
- Ability to schedule and manage staff
- Competence with basic computer operations
- Willingness to fill various operational roles as needed
Job Qualifications
- Proven experience in kitchen management or similar culinary leadership roles
- Strong leadership and team development capabilities
- Excellent numerical and business decision-making skills
- Knowledge of food safety standards and compliance requirements such as HAACP and Board of Health
- Ability to manage multiple operational functions simultaneously
- Effective communication and interpersonal skills
- Ability to work in a high-energy, fast-paced environment
- Experience in staffing, scheduling, and employee relations
- Basic computer skills including typing and use of software
- High school diploma or equivalent
- Culinary training or relevant certification preferred
Job Duties
- Manage all back-of-house operations including quality, food production, inventory, food ordering, housekeeping, and menu management
- Assist in developing overall business strategy to meet unit objectives, develop employees, and meet sales goals
- Make business decisions using numeric reasoning considering multiple outcomes
- Assume managerial responsibilities in the General Manager's absence
- Maintain highest standards of customer service through coaching
- Communicate and follow-up on unit objectives with staff until completion
- Proactively seek sales opportunities through various interactions to establish business relationships
- Ensure adherence to safety and quality standards including HAACP and Board of Health compliance
- Develop assistant management for effective control of sales, costs, quality, and staff
- Recruit, develop, and retain skilled staff for restaurant and catering operations
- Prepare staff for future roles through development initiatives
- Implement and assist in strategic unit initiatives creatively
- Schedule staff effectively based on forecasted sales
- Audit and adjust internal processes to meet operational goals
- Manage employee relations to maintain a harmonious work environment
- Communicate issues and business needs to Division General Manager
- Fill in operational roles as needed to support service flow
- Perform bank deposits
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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