Training Kitchen Manager Jobs in Puerto Rico (NOW HIRING)

We are a working class organization, rooted at a family’s kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants everyday. We like to have fun. We aim to make our guests smile. Our chef-inspired menu offers delicious burgers and so much more. As we grow, our leaders will be the driving force to our continued success. Be a part of a unique and growing company.

Job Summary:

The Restaurant Manager (RM) is responsible for supporting the General Manager (GM) and the Assistant General Manager (AGM) in overseeing all aspects of restaurant operations to ensure the highest level of customer service, efficient business performance, and a positive work environment for all employees. The Restaurant Manager will support the team, manage resources, and ensure compliance with all operational standards and regulations.

Key Responsibilities

Operational Management:

• Supports the GM and AGM in efficient and effective restaurant operations on a day-to-day basis.
• Assists and complies with all aspects of inventory, purchasing, receiving, and storage of Company specified products.
• Ensure high standards of food quality and service.
• Ensures building, equipment, furniture, and fixtures are in good repair, clean, and maintained regularly; reports maintenance issues to the GM and AGM.
• Upholds restaurant mission, vision, philosophy, and core values through behavior and action.
• In the absence of the GM and AGM, the RM is responsible for managing and directing all required aspects within the restaurant.

Financial Management:

• Assists the GM and AGM in managing the restaurant's labor, cost of goods, and overall budget. Makes the required adjustments to labor and schedules on a shift-to-shift basis without compromising the Guest experience.
• Monitor financial performance, including sales, expenses, and profitability, with the GM and AGM.
• Assists with the inventory, purchasing, receiving, and storage of Company specified products.
• Assists in providing an ability to drive sales through community engagement – become a presence in the community.
• Prepare reports on financial performance for the Operations Leadership Team and Restaurant Support Center as requested.

Staff Management:

• Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance.
• Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees.
• The restaurant’s tertiary point of contact for selection, training, development, and motivating team members for operational excellence.
• A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Works with the GM and AGM to appropriately schedule FOH and BOH employees to ensure adequate coverage and labor budget is met.
• Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities.
• Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Set the standard for the restaurant through leadership by example.
• Ensures a safe and harassment-free environment for all Team Members and Managers.
• Resolve staff conflicts and handle disciplinary actions as needed.

Customer Service:

• Ensure exceptional customer service and address guest complaints or concerns.
• Monitors guest feedback and supports the GM and AGM in implementing improvements based on feedback (Yelp reviews, Open Table reviews, Guest emails, etc.).
• Maintain a positive and welcoming atmosphere for guests.

Marketing and Promotion:

• Work with the GM, AGM, and Marketing Team to develop and implement marketing strategies to attract and retain guests.
• Execute companywide promotional events and special offers.

Compliance and Regulations:

• Ensure compliance with all local, state, and federal regulations, including labor laws and health codes.
• Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely.
• Implement and enforce company policies and procedures.
• Ensures building, equipment, furniture, and fixtures are properly repaired and regularly maintained.

Requirements & Prior Experience:

• Minimum of 2-3 years of full-service restaurant experience and experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, manager, etc.) in a high-volume full-service restaurant concept.
• Fully bilingual (Spanish & English)
• Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off.
• Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills.
• Excellent interpersonal/listening/communication skills.
• Excellent problem resolution/guest recovery skills.
• Attention to detail and analytical skills.
• Experienced and proficient in using basic computer technology (i.e., POS systems, Microsoft Office programs, etc.).
• Must be TIPs-certified or willing to complete certification upon hire to ensure responsible alcohol service.
• Strong commitment to serving others in the community.
• Acts with integrity and treats others with respect.
• ServSafe certified.

Equal Opportunity Employer