The Kitchen Supervisor is responsible for operating a profitable, clean, and customer service-focused restaurant through motivational leadership by promoting a culture of creativity, free-thinking, continuous improvement, and intelligent decision-making. The Kitchen Supervisor is responsible for operating a profitable restaurant, providing a safe, sanitary work environment that conforms to all standards and regulations, interviewing, training, developing, empowering, coaching/counseling, and resolving problems with open communication. Manage and operate the restaurant within budget, including sales, labor, purchasing, and production.

Principal Accountabilities:

• Works with team to maximize sales and optimize profits by managing food and labor costs, inventory, and controllable cash to achieve forecasting and budget results.
• Leads every shift with passion and drive to create an efficient, productive work environment while adhering to Bruxie guidelines, purchasing agreements, and controlling the cost of goods.
• Runs high volume service periods from the floor or expo to ensure food quality, service, touching tables, and presentation are up to Bruxie standardsand assisting in the kitchen when needed.
• Ensure safe production environment, cleanliness, organization, and maintenance to

ensure a “noticeably clean” restaurant.

• Performs thorough line checks and facility walks with proper follow-up and documentation and participates with all Health inspections.
• Performs mid and end-of-month procedures to Bruxie standards.
• Represent Bruxies culture when communicating with guests in any way and respond to all guest complaints and inquires within Bruxie standards.
• Manages all FOH & BOH employees per Bruxie policies and applicable lawsto include interviewing, hiring, on-boarding, training, and development of employees. Planning to assign and direct work, performance appraisals, rewarding and disciplining employees.
• Partners with the Director of Operations on managing the P&L and participating in all financial/performance calls/meetings.
• Facilitates formal and informal channels of development for supervisor and team members.
• Manage FOH & BOH employee schedules and labor costs and reports payroll hours to comply with company standards and California State laws.
• Run inspirational, informative, and influential pre-shift lineups and team meetings.

Financial Accountabilities:

The restaurant is meeting/exceeding budget

Qualifications

• 2 years of kitchen restaurant experience.
• Must have or be willing to get ServSafe Certification

Job Type: Full-time

Pay: $15.00 - $16.00 per hour

Experience level:

• 2 years

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Ability to Relocate:

• Athens, GA 30601: Relocate before starting work (Required)

Work Location: In person