Kerrville - True Texas BBQ Manager

Job Description

Job Summary: As a Restaurant Culinary Manager, you'll ensure your team focuses on providing excellent customer service in Restaurant Operations. You'll oversee the menu and kitchen areas, and perform supervisory responsibilities, including scheduling, training, and Partner development.

Key Responsibilities & Essential Functions:

• Management / Leadership:

• Directly supervises Partners
• Trains / manages staff; supervises / coordinates all related culinary activities
• Plans, assigns, and directs work; assists with appraising performance; rewards and disciplines employees
• Oversees daily job responsibilities for all department Partners
• Estimates food consumption; requisitions / purchases food
• Frequently performs hourly Partner processes and duties in a proficient manner

• Sales:

• Responsible for the kitchens financial performance; executes budget
• Executes menu items

• Food Safety / Sanitation / Quality Control:

• Ensures / coaches to overall cleanliness, sanitation, and safety of all areas
• Works closely with Partners to ensure cleanliness and sanitation requirements of all
• venues meet SOP, QA and ORT standards.
• Oversees proper receiving, storage, rotation, and pars for all items within department
• Maintains consistent food specifications, including taste, appearance, presentation,
• portion control, and quality utilizing VTA standards
• Certified Food Safety Manager, AST Certified
• Ensures sanitation compliance in food preparation areas; performs CIRs for department
• Oversees and monitors shrink

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Qualifications & Key Requirements:

Work Experience:

equivalent combination of professional culinary training / experience -

Experience leading in a complex work and team environment -

Experience in ordering -

inventory maintenance -

shrink control -

and customer service -

Knowledge/Skills/Abilities:

Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Excel) (preferred) -

Advanced customer service and communication skills -

Advanced organization skills -

Ability to execute high-volume production -

Ability to maintain efficient operations and troubleshoot equipment malfunctions -

Ability to supervise, train / cross-train staff -

Ability to work a flexible schedule, including opening, closing, weekend, holiday shifts -

Education:

Culinary degree or -

Required -

Licenses/Certifications:

Certified Food Safety Manager -

AST Certified -

Physical Demands & Working Conditions:

Function in a fast-paced, retail environment

Work extended hours and / or rotating schedules

Safely maneuver around moving mechanical parts

Frequently be exposed to fumes or airborne particles, and toxic or caustic materials

Constantly reach at waist, grasp

Frequently stand, walk, pivot,

Occasionally sit, reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, push / pull with arms, pinch, perform fine motor movements, shoulder circumduction

Occasionally be exposed to heat, ambient temperatures, and loud noise

Frequently be exposed to wet and cold conditions

Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift

The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Last revised: 10/01/2019