Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $35,000.00 - $56,100.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Career Development
Job Description
This job opportunity is with a well-established restaurant offering a fantastic working environment featuring a 100 percent scratch kitchen. The restaurant is committed to high standards of food quality and guest service, operating in a fast-paced, high-volume setting. The role offers a competitive starting salary ranging from $68,000 to $75,000 per year, making it an attractive position for experienced kitchen management professionals seeking to advance their career.
As a Kitchen Manager, you will play a pivotal role in overseeing the day-to-day operations of the kitchen and dining room areas. This position demands strong leadership abilities, as you will be re... Show More
As a Kitchen Manager, you will play a pivotal role in overseeing the day-to-day operations of the kitchen and dining room areas. This position demands strong leadership abilities, as you will be re... Show More
Job 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 required
- ability to attract, train, develop and retain the very best team members in the industry
- exceptionally 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, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management
- ability to sit or stand for extended periods of time and work in a restaurant environment
- ability to lift at least 50 pounds
- ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment
- reach with hands and arms
- bend, kneel and crouch and climb
- climbing ladder and step stool
- exposure to heat
- dexterity required for handling food items and dishes
Job Qualifications
- 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 required
- ability to attract, train, develop and retain the very best team members in the industry
- exceptionally 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, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management
Job Duties
- Knowledge of all dining room and kitchen systems and operation
- provides 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
- ensures consistent execution of all systems, standards and cost controls
- responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis
- communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors
- effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities
- oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction
- oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility
- effectively manages BOH budgets including forecasting
- interviews and assists in the hiring of all departments to maintain appropriate staffing par levels
- effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience
- follows safety procedures and standards when operating all equipment
- ability to handle multiple priorities, work under stress and exercise good judgment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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