Front of House Team Member

A guardian of our Brand and of our restaurant culture and is intentional on ensuring remarkable guest experiences.

Role Summary:

A Kitchen Manager is considered a very strong position in the day-to-day operations of the business. They are running shifts while managing labor and breaks, executing catering and ensuring excellent customer service. This position is mainly operational. Kitchen Managers spend nearly all their time working a position, with few administrative duties.

A Kitchen Manager is expected to be developing their verbal, written and electronic communication skills, organizational and follow up skills, ability to prioritize, solve problems, and share in achieving the restaurants vision and goals. Kitchen Managers actively develop and coach Team Members. Additionally, they may be selected to assist Directors or other leaders in a role based on the Kitchen Manager’s passion and strengths. This added role gives the Team Leader a focused area of ownership, providing an additional opportunity for growth.

A successful Kitchen Manager must be professional, mature, patient, and growth minded. Additionally, they must be humble, a servant leader, willing to share success and feedback. They must be confident enough to willingly coach or correct employees. They should never be threatened by the success of others nor difficult challenges. Most importantly they must have enough integrity (a deep desire to do what is right versus “being right”) to build a strong, healthy organization.

Primary Duties and Responsibilities:

·     The #1 Goal of a Kitchen Manager is to demonstrate CARE for the team and the guests by driving the business

·     Works with Directors and Senior Team Leads to maintain harmony or to restore harmony if it is ever disrupted

·     Accepts full responsibility and accountability for the business

·     Leads by example. Expected to exhibit CORE 4 and 2nd Mile Service AND ensure that every team member is exhibiting these behaviors

·     Must be fully capable of following the opening and closing procedures of the restaurant

·     Expected to manage one or two key areas of operational importance. These responsibilities lie on top of other operational duties

·     Fully aware of vision and goals for the month and able to report on progress toward their assigned  responsibilities

·     Being mentored is part of the development process of a Kitchen Manager

·     Conducts consistent shift huddles

·     Uses Slack effectively – conveying information, receiving information, and implementing

·     Certified in safety/security to ensure the safety of the team

·     Certified in Pathway Catering and work with other leaders to ensure timely preparation and delivery

·     Must be certified in all Pathway modules pertaining to their department

·     Must report to work in assigned Team Style apparel

·     Mandatory participation in identified Leadership meetings and training

·     Continually demonstrates the SERVE model

o   S – See the Future. See and communicate a compelling vision of the future.

o   E – Engage and Develop Others. Recruit and select the right people to achieve the vision.

o   R – Reinvent Continuously. Focus on continuous and never- ending improvement.

o   V – Value Results and Relationships. Deliver positive results and cultivate great relationships.

o   E – Embody the Values. Live and work in a manner consistent with your values.

·     Maintains confidentiality and demonstrates impartiality by treating all employees equally and fairly

Any sense of entitlement or tendency to make excuses on part of a Kitchen Manager would eliminate their ability to move to the next level of Leadership.

Work schedule

• Weekend availability
• Other