Kitchen Manager

The Kitchen Manager’s role is to provide uncompromised excellence at all times, making the Guest and the Bar-­‐B-­‐Q the heart and passion of all they do. This includes ensuring consistent execution of all FOH and BOH systems and profitability by providing and ensuring quality training, coaching, and follow-­‐through. The Kitchen Manager is accountable for food standards, systems, cleanliness, organization, Employee engagement and the Guest experience.

Responsibilities and essential job functions include but are not limited to the following:

·Knowledge of all Kitchen (expo, smoker, prep, line quality identifiers and standards), and Dining Room systems and operations (To Go, Host, Bar, and service standards); must demonstrate the ability to run effective shifts in all aspects of the restaurant.

·Provides direction, coaching, and leadership for Kitchen Managers and all employees including training, safety and sanitation, and company policies and procedures.

·Responsible for development of BOH Shift Leaders.

·Responsible for establishing and appropriately communicating goals to the Chef and General Manager on a regular basis.

·Communicates effectively with the Management Team and staff.

·Effectively maintains the restaurant’s facility, both exterior and interior, to Jim ‘N Nick’s standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for both FOH and BOH Team Members to execute their responsibilities.

·Writes BOH department schedules, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned using forecasted sales and labor budget, while taking Employee availabilities, requests and vacations into consideration.

·Responsible for posting department schedules in a timely manner. Ensures adequate advance notice is provided when posting holiday schedules.

·Knowledge of inventory procedures and is able to complete weekly inventory in their area of responsibility.

·Communicates effectively with vendors.

·Effectively manages BOH department budgets including forecasting.

·Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.

·Effectively maintains and area of responsibility in the restaurant that includes Smoker, Prep, Line execution to include recipe adherence, cleanliness and sanitation, kitchen and storage organization, and employee kitchen knowledge is accomplished by coaching throughout and after the shift.

Education/Training/Work Experience

· High school diploma, or general equivalency diploma (GED);

·Some college preferred

· One to two years of management experience in a Full-­‐service, scratch kitchen preferred.

Knowledge/Skills/Abilities

·Exceptional leadership and motivational skills required.

·Must be able to attract, train, develop and retain the very best Employees in the industry.

·Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest.

· Ability to define, measure and attain stretch financial goals for the restaurant – with a focus on year-­‐over-­‐year sales growth, Guest count increases, effective staffing levels, great service, add-­‐ on sales, and labor cost management.

Physical Requirements

·Ability to sit or stand for long periods of time and work in a restaurant environment.

·Ability to lift at least 50 pounds.

·While performing the duties of the Manager, they are regularly required to stand and walk; talk or hear, in person and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.

This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, team member development and compensation. As such, the incumbent may perform other duties and responsibilities as required.