Job Description
Financials
•Track COGS and assist team in reporting accurate COGS
•Ensure all labor systems are being followed
•Ensure all SOPs and timelines for COGS are being followed by operations
•Work to continually increase revenue through creative problem-solving and innovative methods of menu development
•Assist team in maintaining food and labor COGS standards established by CFO
•Collaborate with SVP on Chicago financial plan and budget
•Conduct quarterly menu cost analysis with team to review full menu cost
Food & Menu Development
•Collaborate with Chicago back of house team in executing seasonal menu changes on time and following SOP as set by Corporate Executive Chef
•Work with vendors & local farms to source new and fun products
•Review pmix and sales trends to keep menu development and changes in the moment and removing items that are not selling
•Push food quality and standards
•Audit menu standards, verbiage and layout
•Periodically do compset in market and stay up to date with what other restaurants are doing
Culture, Service & Day to Day Operations
•Continue to develop and teach MHG culture.
•Develop seasonal menu changes in collaboration with Corporate Executive Chef
•Create new weekly specials, plan menus, and select plate presentations that highlight seasonal ingredients and customer demand
•Ensure all restaurants are following SOPs that have been created to help run a successful operation (property walkthroughs, 3:30 pass meeting, Pre Shift etc), while constantly reviewing and adjusting the SOPs
•Assists in Brand development collaborating with Chef Danny Grant and marketing team
•Continually brainstorm and develop new and fun revenue generating ideas that are on brand
•Assist in tablescapes evolution, by searching for new products or sourcing replacements for items that may be back ordered or discontinued
•Work on sight in each location on schedule as set by Maple Hospitality Group
•Assists Senior Project Manager that operators are following R&M SOPs and communicating on state of restaurants
•Conduct property walkthroughs with leadership teams for R&M and property organization
•Create annual goals and objectives with Corporate Executive Chef
•Update corporate operations team on wins and losses in restaurants while team is not in CHI
•Prepare for and participate in corporate operations meetings
•Work closely with the human resources department to ensure compliance with all federal and State labor laws, as well as MHG human resources policies and procedures
•Assist Corporate Executive chef in implementing new company operating procedures
•Conduct property walkthroughs with leadership teams for R&M and property organization
•Create annual goals and objectives with Corporate Executive Chef
•Update corporate operations team on wins and losses and participate in corporate operations meetings
BOH Team Development
•Provide a quarterly review of Goals and Objectives with action plan for each location within Market to Executive Operations Team
•Communicate with Human Resources on staffing needs and ensure that restaurant is staffed per guidelines
•Mentor and manage all chefs in becoming strong leaders that can train and develop hourly employees to move up within the ranks
•Create and implement development plan for Chef positions collaborate with Corporate Executive Chef on internal growth of teams and path for each chefs success
•Assist in recruitment of new talent in market
•Conduct annual review and determine raises for BOH team