Kitchen Manager

POSITION SUMMARY: The Assistant General Manager is responsible for assisting the General Manager with the profitable operation of the restaurant by following BBQ Holdings' mission, vision, values, and culture. PRIMARY ACCOUNTABILITIES: Increase guest counts and sales by developing guest loyalty through quality of operation, personalized customer attention and staff development. Assist the General Manager by ensuring proper management of the facility and equipment using preventive maintenance, energy conservation, repairs and security measures while ensuring that safety, sanitation, and cleanliness requirements are met. Partner with the General Manager to recruit, hire, train, develop, retain, supervise, appraise, discipline, terminate and schedule employees to ensure successful restaurant operations. Demonstrates respect for everyone by ensuring proper training and development of non-exempt restaurant staff and restaurant trainers is completed and documented while adhering to company guidelines. Partner with the General Manager to ensure employee awareness, understanding and execution of all company Policies and Procedures. Directly responsible for the supervision of approximately 20-50 non-exempt employees during their shifts. Responsible for acceptable scores on all health department and QRE (Quality Restaurant Evaluation) audits while adhering to company guidelines for financial responsibility. Responsible for analyzing results and developing or implementing corrective action plans during their shift. Develop guest loyalty through quality of operation, personalized customer attention and staff development. Responsible for achieving budgeted profit levels. Attending scheduled management, regional and company meetings; make presentations as requested. Give input in the formulation of plans and programs; meet established objectives. Exhibits integrity in all actions by ensuring secure transportation of daily bank deposit(s) during each shift. Demonstrates a passion to serve by showing up in a pressed shirt, clean pants, non-slip shoes and name tag always. Can work flexible hours, handle a variety of shifts and be punctual as required by the operation of the restaurant. Enthusiastically acknowledge guests with the company's five-foot rule. Perform all other assigned projects and duties. KNOWLEDGE, SKILLS, & ABILITIES: Education/Certifications: o A minimum of one year of prior managerial experience or supervisory experience is required. o A valid driver's license and car insurance is required. o A degree in Hospitality, Business, or Hotel/Restaurant Management or another related field is preferred. o Serve Safe Food and/or Serve Safe Alcohol Certifications is preferred. o Certification through Management Training Program(s) is required after hire. Skills/Competencies: o Possess a thorough understanding of Back of House and Front of House operating and management techniques as they apply to the restaurant industry. o Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, evaluate and discipline employees. o Ability to read and analyze financial statements troubleshoots when necessary and quickly responds to information. o Must be able to display ongoing proficiency in the use of all restaurant equipment. o Ability to communicate the English language clearly, simply, and accurately through both proper written and verbal skills. o Bilingual is preferred, but not required. o Uses sound judgment in day-to-day decisions by applying BBQ Holdings' mission, vision, values, and culture. o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.