• Job Description

  Req#: 24652

  PRINCIPAL DUTIES AND RESPONSIBILITIES:
  • Owns, leads, and oversees daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.
  • Co-own (with General Manager) the restaurant’s business plan and represent the restaurant in divisional, property, or corporate meetings.
  • Responsible for the execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules, and regulations for the restaurant staff.
  • Owns restaurant’s execution of F&B and/or company-wide initiatives and programs.
  • Maintain the highest standards of health, sanitation, and cleanliness within all areas of the kitchen.
  • Responsible for the completion of all company compliance training by the restaurant staff.
  • Manages Human Resources responsibilities for the Restaurant kitchen to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect, and employee satisfaction; quality hiring, training, and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements.
  • Interacts with guests to ensure satisfaction and enjoyment of the dining experience.
  • Reacts to any guest complaints and takes any appropriate action.
  • Collaborate with General Manager and service team to ensure a seamless service experience between the kitchen and dining room.
  • Maintains excellent knowledge of the venue’s food & beverage products, menu items, and equipment used to perform duties.
  • Perform other job-related duties as requested.

  MINIMUM REQUIREMENTS:
  • Bachelor's degree in a related field, or equivalent experience.
  • Two (2) or more years of prior relevant experience.

  PREFERRED:
  • Previous experience managing employees under a collective bargaining agreement.
  • Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant.
  • Bilingual, English as the primary or secondary language.

  CERTIFICATIONS, LICENSES, AND REGISTRATIONS:
  • Food Handler Card.

  KNOWLEDGE, SKILLS, AND ABILITIES:
  • Complete knowledge of health and safety regulations.
  • Knowledge of all products, menu items, and equipment used to perform these duties.
  • Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs.
  • Strong overall knowledge of menu preparation and presentation.
  • Excellent interpersonal skills to deal effectively with guests, management, employees, and other outside contacts.
  • Excellent customer service skills.
  • Able to lead and mentor a team.
  • Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.
  • Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees, and outside contacts while working under pressure and meeting deadlines.
  • Effective listening abilities and the ability to make strong judgment calls.
  • Ability to effectively communicate in English, in both oral and written forms.
  WORKING CONDITIONS:
  *This is not intended to include every duty or responsibility of the job nor is it intended to be an all‐inclusive list of the skills and abilities required to do this job.

  This position may require strenuous physical activities and exposure to pipe, cigar, and/or cigarette smoking. An ability to work a flexible schedule, including extended hours, weekends, and holidays may also be required.

• About the company

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