Manager

Role Purpose

To lead the FOH Team in the execution of food service, food safety and ensure an excellent guest experience. Responsible for the consistent preparation of innovative and creative American, Southern, French American, and Steak inspired cuisine to be served at the highest quality, presentation, and flavor for FRIDAY'Restaurant resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, labor, stock, waste control, hygiene practices and training within the kitchen.

Duties and Responsibilities:

• The Resturant Manager will be an expert in all areas of the back of the house and be able to perform in the absence of an hourly staff member
• Trains, develops and motivates supervisors and culinary staff to meet and exceed established Chicken + Beer food preparation standards on a consistent basis
• Display exceptional leadership by providing a positive work environment. Coaching employees as appropriate while demonstrating a dedicated and professional approach to management
• Will provide direction for all day-to-day operations in the kitchen
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates appropriately to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
• Must complete periodic line checks for quality, efficiency, and standards
• They should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
• Oversees all BOH purchasing
• Ensure proper purchasing, receiving and food storage standards in the kitchen
• Reviews staffing levels to ensure that service, operational needs, and financial objectives are met.
• Coordinates with General Manager, Director of Operations, and Culinary Director in menu development and maintaining updated and accurate costing of all dishes prepared and sold within the operation.
• Ensures compliance with all food handling and sanitation standards including proper
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Chicken + Beer standards.
• Reviews guest comments and other data to identify areas of improvement.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Review and discuss daily food cost reports with key kitchen and management team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Run daily BOH line-ups to ensure that the team is ready for the day
• Able to perform additional duties as requested by management as and when required.

Qualification Requirements

• Must be able to pass the TSA Federal background check to work in the airport
• 4-year college degree preferred.
• Minimum of 2 years of experience as a Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities.
• Must be capable of performing all functions and meeting all qualification standards for all hourly positions.
• Knowledge of P.O.S. system and the back-office systems to fulfill management functions.
• Is quickly and decisively when needed based on the need and urgency of situation