As Bodega Taqueria y Tequila continues to expand its national footprint, we are looking for an experienced Culinary Operations Manager to join our team in Miami Beach, FL. Come join a growing brand and an incredible team!

Offering traditional Mexican favorites as well as unconventional and innovative interpretations, Bodega specializes in tacos and tequila in a dynamic, eclectic “puebla” inspired setting. Disguised behind a meat locker door, the no-name speakeasy behind Bodega comes alive at night, serving up Miami’s best tequila and cocktails in an environment that brings the fabric of the community together – artists and musicians, locals and travelers alike – for late night conversation, performances and fun.

As a Culinary Operations Manager you'll take the reins in both field and administrative capacities, ensuring the pinnacle of quality assurance, flawless menu execution, and comprehensive staff training. Your expertise will shine as you contribute to the seamless support of new restaurant openings & regional events, where culinary creativity, logistical precision and engaging leadership meet; at the heart of our kitchen teams.

If you're a seasoned professional with a passion for excellence in culinary operations and administrative finesse, we invite you to be an integral part of our innovative and thriving team. Explore a career with us where your skills and creativity will be celebrated, and your impact will resonate throughout our culinary landscape.

Responsibilities:

New Restaurant Opening Facilitator:

Serve as the primary culinary point of contact for new restaurant openings.

Collaborate with cross-functional teams to ensure a seamless and successful restaurant opening.

Lead culinary training for new locations.

Implement and enforce standardized recipes and procedures.

Develops, coordinates, and implements procedures and operational standards for assigned restaurants and openings.

Provides updated content for the operations procedures manuals to ensure continuity of product requirements and changes for Operations manuals and company communication.

Quality Assurance:

Conduct regular field visits to ensure consistent culinary quality across all locations.

Provide on-site training and support to kitchen staff.

Develop and implement quality assurance programs to uphold brand standards.

Monitor and address any deviations from established culinary guidelines.

Troubleshoots, diagnoses and remedies field operations and corporate department’s existing systems, procedures, and technologies.

Supervision and Leadership:

Utilize previous supervisory experience to lead and inspire culinary teams.

Foster a positive and collaborative working environment.

Support recruitment and internal development initiatives by partnering with Operations and People for kitchen staff.

Resolve personnel issues and challenges effectively.

Documents project and field visit feedback, observations, analysis, survey development and Executive Summaries

Technical Proficiency:

Proficient in Windows Operating Systems for efficient communication and reporting including but not limited to Microsoft Office (word, excel, teams, PowerPoint, etc.) Toast POS, Inventory Control Systems (Craftable, Restaurant 365) and other platforms as assigned

Utilize technology to enhance culinary operations and streamline processes.

Problem Solving and Decision Making:

Evaluate and select alternative courses of action quickly and accurately.

Maintain composure and objectivity under pressure, effectively handling workplace problems.

Anticipate, prevent, identify, and solve culinary-related issues proactively.

Coordinates field operations requests regarding issues and suggestions for improvements with store level management and corporate departments.

Analytical and Financial Acumen:

Work with and understand financial information and data.

Apply basic arithmetic functions to assess costs, margins, and financial implications.

Provide support to ensure cost-effective culinary operations without compromising quality.

Communication Skills:

Convey information and ideas clearly to both internal teams and external stakeholders.

Listen, understand, clarify, and resolve concerns raised by co-workers and guests in alliance with our conflict resolution best practices.

Communicates effectively and timely with corporate partners, project teams, department members and Executive management.

Consistently exercises independent judgment and discretion in matters of significance.

Other Duties:

Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements.

Working Conditions:

Demonstrate flexibility and willingness to travel to various locations as needed.

Support regional culinary teams and address on-site challenges promptly.

The role reports to our corporate office in Miami Beach, FL one day per week, and is expected to be in the field in an as needed basis throughout Miami-Dade, Broward and Palm Beach counties, travel benefits are provided.

Qualifications:

Previous supervisory experience in a culinary management role, preferably in a multi-unit and/or quick service restaurant environment.

Proficiency in Windows Operating Systems.

Ability to assimilate complex information from various sources and adapt to specific needs.

Strong problem-solving skills and the ability to work well in high-pressure situations.

Effective communication and interpersonal skills.

Understanding of financial information, data, and basic arithmetic functions.

Multi-unit culinary operations experience required.

Experience in a corporate training position is preferred.

“We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law”.