Experienced Kitchen Manager- Cleveland area

Our company is a well-established restaurant known for delivering exceptional dining experiences characterized by high-quality food and outstanding service. We pride ourselves on maintaining operational excellence in all aspects of our business, ensuring that guests receive not only delectable meals but also a welcoming atmosphere created by efficient and professional staff. The company values a collaborative work environment and offers opportunities for growth and development within the culinary and management teams. This opportunity is for a full-time position within a dynamic setting that emphasizes both financial performance and operational efficiency in the kitchen and overall back-of-house operations. Compensation is competitive and reflects the responsibilities of managing such a crucial sector of restaurant operations.\n\nThe role of the Back-of-House Manager is vital to the restaurant's success, demanding both hands-on leadership in culinary operations and sharp business acumen. The successful candidate will oversee back-of-house activities, guarantee adherence to exceptional food quality and service standards, and manage staff effectively. A key aspect of this managerial position is financial planning related to kitchen operations. This includes ensuring that the restaurant achieves its established food cost objectives as reflected in financial statements and that all food inventories and related cost reports are accurately prepared and reviewed on a weekly basis. The manager will identify and resolve food cost discrepancies through variance report analysis, streamline invoice management by timely and precise entry into Compeat, and maintain kitchen staffing in line with labor budgets to control costs while ensuring optimal staffing levels.\n\nAdditionally, the manager will prepare and maintain weekly labor projections based on business forecasts and established budgets, consistently monitoring labor metrics through tools such as 7 Shifts Labor Proforma. This allows for quick adjustments to meet prime labor targets, balancing scheduled versus actual hours worked and managing labor dollars effectively. The role also involves developing and enforcing restaurant systems, policies, and procedures that ensure control over operational costs, contributing to the overall financial health of the restaurant. Independent judgment and discretion are essential to this position, enabling the manager to implement sound operational strategies that foster efficiency and enhance the guest experience.