Kitchen Manager - Rock Bottom Rest and Brewery

Lakewood, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $65,000.00

Work Schedule

Standard Hours

Flexible

Benefits

Health Insurance

401K with company match

Paid Time Off

Dental Insurance

Vision Insurance

Employee Discounts

Flexible Schedule

Job Description

Rock Bottom Restaurant and Brewery is a renowned dining establishment known for its lively bar atmosphere and exceptional food offerings. It is part of a vibrant bar and casual dining concept that blends a fun and exciting environment with an outstanding menu designed to leave guests with a memorable dining experience. Rock Bottom delivers a unique combination of flavorful dishes, craft brews, and entertainment that appeals to a wide range of customers looking for both excellent food and a great social atmosphere. The restaurant prides itself on providing high-quality service and ensuring guest satisfaction while maintaining an engaging and energetic... Show More

Job Requirements

College degree is preferred
At least 2 years experience in a kitchen manager role
At least 1 year experience scheduling and managing labor
Knowledge of computers (MS Word, Excel)
Valid driver's license
Must have current alcohol and food certification that meets state requirements
Ability to stand for up to ten hours
Ability to lift 30-50 pounds
Ability to perform repetitive hand and wrist motions
Ability to work variable hours including possible emergency shifts

Job Qualifications

College degree is preferred
Bachelor of Science degree in hotel/restaurant management is desirable
A combination of practical experience and education will be considered as an alternative
At least 2 years' experience in a kitchen manager role required
At least 1 year experience scheduling and managing labor is required
Knowledge of computers (MS Word, Excel)
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, cost accounting, developing budgets, financial planning and strategy
Decision making
Valid driver's license
Excellent communication skills

Job Duties

Accomplishes restaurant and bar human resource objectives
maintaining an accurate and up to date manpower plan for back of the house needs
Executes training and development of team members through orientations, ongoing feedback, and establishment of performance expectations and by conducting performance reviews on a regular basis
Enforces policies and procedures and follows disciplinary action standards
Ensures that legal and company standards are met and follow-up quickly on all employee complaints
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
Responsible for training kitchen personnel in cleanliness and sanitation practices
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Controls labor cost by scheduling and assigning employees
following up on work results
Maintains operations by executing policies and standard operating procedures
implementing production, productivity, quality, and Craft Republic's service standards
determining and implementing system improvements
Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings
initiating improvements
building relationships with guest
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures
complying with health and legal regulations
maintaining security systems
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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