Kitchen Manager

Willies Grill & Icehouse, LLC

Sugar Land, TX

Expired: May 10, 2023 Applications are no longer accepted.

Full-Time

Come join the best team in town and be part of a growing brand that is passionate about giving world class service along with the best scratch kitchen food in Texas! We are committed to promoting high performing talent internally so excellent opportunities for growth!

We offer:

Competitive base salary and bonuses that are actually paid out if you are performing
401k with company match
Health benefits that start the first of the month after your hire date
Ongoing development
Advancement opportunities as we are growing!

Job Summary

The Kitchen Manager's role is to deliver outstanding experiences at all times by ensuring consistent execution of all FOH and BOH systems and standards and managing profitability by providing and ensuring quality training, coaching and follow-through. The Kitchen Manager is accountable for food standards, systems, cleanliness, organization, Team Member engagement and the Guest experience.

Responsibilities and essential job functions include but are not limited to the following:

Knowledgeable of all Kitchen (Expo, prep and line quality identifiers and standards) and Dining Room systems and operations (To-Go, Bar, and Service standards); must demonstrate the ability to run effective shifts in all aspects of the restaurant.
Provides direction, coaching, and leadership for all Team Members including training, safety and sanitation, and company policies and procedures.
Responsible for establishing and appropriately communicating goals to the Managing Partner on a regular basis.
Communicates effectively with the Management Team and Hourly staff.
Effectively maintains the restaurant's facility, both exterior and interior, to standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for both FOH and BOH Team Members to execute their responsibilities.
Knowledgeable of inventory procedures and completes weekly inventory in their area of responsibility.
Writes department schedule, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned according to forecasted sales and labor budget, while also taking Team Member availabilities, requests and time off into consideration.
Responsible for posting department schedule in a timely manner. Ensures adequate advance notice is provided when posting holiday schedules.
Communicates effectively with vendors and the RSC.
Provides direction, coaching, and leadership for all team members including FOH and BOH training, safety and sanitation, and company policies and procedures.
Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
Effectively maintains an area of responsibility in the restaurant that includes: Prep, Line execution, and Expo to include recipe adherence, cleanliness and sanitation, kitchen and storage organization, and team member kitchen knowledge is accomplished by coaching throughout and after the shift.

Qualifications

EDUCATION/TRAINING/WORK EXPERIENCE

High school diploma, or general equivalency diploma (GED);
Minimum of 3 years management experience required
Full-service restaurant management experience preferred

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry.
Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest.
Ability to define, measure and attain stretch financial goals for the restaurant - with a focus on year-over-year sales growth, Guest count increases, effective staffing levels, great service, add-on sales, and labor cost management.

PHYSICAL REQUIREMENTS

Ability to sit or stand for long periods of time and work in a restaurant environment.
Ability to lift at least 50 pounds.
While performing the duties of the Manager, they are regularly required to stand and walk; talk or hear, in person and use hands repetitively to handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.