KITCHEN RESTAURANT MANAGER - CRAFT PUBLIC HOUSE

Our business is growing and so is our team!  We're searching for an energetic leader to manage and oversee back of house operations.  This is a high-volume full-service restaurant serving breakfast, lunch and dinner.  At least two years of management experience in a similar concept is required. This is a hands-on position.

Job Summary:  Coordinate and oversee all activities necessary to ensure a positive guest experience.  Lead, direct, train, and motivate all BOH employees.  Facilitate and promote a positive culture built on teamwork, respect, collaboration, diversity, and inclusion.  Infuse positive energy into our team and be the driving force that motivates our staff.

Expectations:

- Promote, work, and act in a manner consistent with the goals and objectives of Craft Public House. 

- Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

- Ensure that all food and products are consistently prepared and served according to our specifications and standards. 

- Strive to exceed company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness

- Facilitate a positive and productive working environment.

- Investigate and resolve complaints as needed to ensure that our guests are employees concerns are being addressed promptly.

- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with our receiving policies and procedures.

- Control inventories of food, equipment, supplies, etc. and report shortages or concerns as needed.

- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.

- Prepare all required paperwork, including schedules, reviews, forms, reports and prep lists in an organized and timely manner.

- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups as needed.

- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

- Expected to actively work on the line, areas of responsibility include grill, sauté, and fry. 

- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met.

- Assign duties, responsibilities, and workstations to employees in accordance with work requirements.

- Analyze operational concerns and make suggestions and/or take action to alleviate these problems.

- Follow and enforce and all restaurant policies. 

Compensation & Benefits - Kitchen Manager:

·         Competitive Base Salary

·         Bonus Opportunity

·         Health, Dental, Vision & Life Insurance options available

·         401(k) w/Employer Matching

·         Paid Time Off