Overview Catch Hospitality Group has an excellent career opportunity for individuals that have a true passion for food, an unrelenting drive to provide exceptional hospitality experiences, and devotion to cultivating team culture by way of mentorship and development. Benefits : Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Essential Duties and Responsibilities (other duties may be assigned) : Responsible for compliance with Occupational Safety and Health Standards and company safety rules within the restaurant. Implement and enforce company policies against unlawful harassment and discrimination within the restaurant and coordinate with other management representatives to achieve compliance with the company's equal opportunity standards. Utilize discipline and counseling, as part of managerial discretion, as a personnel tool, with an understanding of the ranges of the various disciplinary actions available, such as verbal or written reprimands, suspensions, demotions, and terminations. Re-train employees as necessary and appropriate and orient new employees regarding company and restaurant policies and procedures and expectations regarding performance. Coach employees to improve and maximize performance, commitment to the company, and commitment to quality and service. Teach and motivate employees regarding customer service skills, techniques and performance standards. Stimulate productivity and solid performance by restaurant personnel through strong leadership, effective planning of work, administration of fair standards, solid management techniques, and promoting employee morale and commitment. Maintain knowledge and understanding of employment laws, such as employment discrimination, anti‑harassment, safety, wage‑hour, and immigration laws, to fulfill management duties in a fair and lawful manner. Make good termination recommendations when deemed appropriate in the exercise of their judgment. Manage the restaurant to increase sales and productivity. All PTO requests must be submitted with at least 30 days advanced notice and need to be approved by Corp Chef and Director of culinary ensuring proper coverage at a store level. Follow tasting guidelines set forth by corporate. Tastings to be conducted once monthly. Ensure that all equipment for the BOH is up to standard and operational. Qualifications Requirements : At least 5 years of Culinary Management experience. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food / labor cost, and product quality. Strong communication, leadership, and conflict resolution skills. Stable and progressive work history; Strong work ethic. Pay Range USD $60,000.00 - USD $65,000.00 / Yr.Essential Duties and Responsibilities (other duties may be assigned) : Responsible for compliance with Occupational Safety and Health Standards and company safety rules within the restaurant. Implement and enforce company policies against unlawful harassment and discrimination within the restaurant and coordinate with other management representatives to achieve compliance with the company's equal opportunity standards. Utilize discipline and counseling, as part of managerial discretion, as a personnel tool, with an understanding of the ranges of the various disciplinary actions available, such as verbal or written reprimands, suspensions, demotions, and terminations. Re-train employees as necessary and appropriate and orient new employees regarding company and restaurant policies and procedures and expectations regarding performance. Coach employees to improve and maximize performance, commitment to the company, and commitment to quality and service. Teach and motivate employees regarding customer service skills, techniques and performance standards. Stimulate productivity and solid performance by restaurant personnel through strong leadership, effective planning of work, administration of fair standards, solid management techniques, and promoting employee morale and commitment. Maintain knowledge and understanding of employment laws, such as employment discrimination, anti‑harassment, safety, wage‑hour, and immigration laws, to fulfill management duties in a fair and lawful manner. Make good termination recommendations when deemed appropriate in the exercise of their judgment. Manage the restaurant to increase sales and productivity. All PTO requests must be submitted with at least 30 days advanced notice and need to be approved by Corp Chef and Director of culinary ensuring proper coverage at a store level. Follow tasting guidelines set forth by corporate. Tastings to be conducted once monthly. Ensure that all equipment for the BOH is up to standard and operational.Requirements : At least 5 years of Culinary Management experience. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food / labor cost, and product quality. Strong communication, leadership, and conflict resolution skills. Stable and progressive work history; Strong work ethic.