Overview: 

Nom Wah is looking for a Kitchen Operations Manager to join our team. The Kitchen Operations Manager’s primary function is to manage Nom Wah’s fast casual kitchen and restaurant operations and maintain Company standards throughout. The three key areas of focus for the Kitchen Operations Manager are as follows: employee management and administration; physical upkeep and maintenance of the restaurants; and communication and maintenance of systems. 

Summary of Responsibilities: 

Employee Management and Administration 

• Partner with Human Resources Generalist and Store Managers on employee lifecycle management
• Train store managers; maintain and evolve management training plans
• Audit, maintain and update training systems and materials to evolve with business needs
• Foster team development and growth by maintaining consistent, structured communication with all staff
• Lead the team effectively by promoting a positive, cohesive work environment
• Set up entire restaurant staff for success and ensure the team is sufficiently supported at all times
• Flexible and willing to help the team within reason
• Act as restaurant tournant by working any position, supporting and guiding restaurant staff, and/or stepping into any position as needed
• Manage and effectively scale for various business fluctuations 

Restaurant and Upkeep and Maintenance

• Maintain company standards of: 1) customer service; 2) kitchen/food; and 3) overall restaurant standards 
• Demonstrate firm understanding of point-of-service and delivery platform softwares
• Adhere to all company cost-related procedures including ordering procedures and FIFO and maintaining strict levels of organization
• Audit, update and maintain inventory control systems
• Guide current store operations to profitability and revenue growth
• Produce and maintain tools for tracking each individual store’s annual projections for profitability, revising menu offerings and costs as needed
• Develop internal controls and checks in place for the Company’s financial and bookkeeping processes
• Contribute to and review monthly profit and loss statements with Management team

Communication and Systems

• Maintain effective, structured levels of communication with store managers and other members of the management team. 
• Follow, enact, and hold staff accountable for new and existing procedures, evolving procedures as necessary.
• Problem solve and find effective logistical solutions as necessary
• Demonstrate strong sense of proactivity and initiative in satisfying job responsibilities and improving restaurant operations as a whole
• Complete all daily managerial tasks in a thorough, detailed, and careful manner
• Demonstrate critical thinking and problem solving in order to make decisions in line with Company standards

Necessary Abilities and Skills: 

• 2 years of experience overseeing direct and indirect reports
• 4 years of hospitality experience
• Must be able to stand and walk for long periods of time
• Able to maintain a high level of accountability, structure, and consistency among all team members
• Must be able to effectively communicate cross-departmentally 
• Collaborate and work with other members of leadership to maintain a high standard of business operations across departments. 
• Communicate and work with team members via Company tools for communication, project management, and workflows 
• Advanced food safety knowledge and ability to create systems and maintain operations that adhere to DOH guidelines
• NYC Food Handler’s License or willing to complete the certification in the first 90 days of employment. 
• Understanding of SOP development and implementation