Executive Kitchen Manager (Downtown San Francisco, CA)

Description

Our Executive Kitchen Manager is responsible for the overall management of the restaurant operations, leading and directing all team members and ensuring the quality of food and guest experience meets the company’s expectations. As the Executive Kitchen Manager, your final goal is to ensure that our guest has a truly outstanding experience as well as:
Leading all team members by: 

• Exemplifying leadership competencies and fostering an enthusiastic and positive environment.
• Conducting the training of all team members using the certification process.
• Ensuring all team members adhere to established policies and procedures.
• Working with all team members on any employee related issues.
• Providing regular coaching and feedback to all team members
• Ensuring performance management and documentation of performance issues are handled in a timely manner.
• Participating in weekly management meetings.
• Overseeing the kitchen and dining room
• Being responsible for everything within the 4 walls of the restaurant
• Exhibits great time management skills, has a leadership vision, and has big picture thinking/strategic thinking.
• Effectively communicates leading to successful outcomes.
• Proactively works with all managers to game plan for successful shifts.
• Holds managers accountable, provides positive feedback, develops/influences managers.
• Has a courageous, positive attitude that exudes and coaches’ hospitality on all shifts.
• Expertise in connecting with team members and their goals and ensures a climate of fairness.
• Expert problem solver with both team members and guests.

Overseeing excellence in food and guest experience execution by: 

• Leading the rollout and training for new menu items recipe changes and communication.
• Ensuring product quality, freshness and presentation meets Tender Greens standards and expectations.
• Planning and directing the rollout of the Limited Time Offer (LTO) including, communication, item preparation and managing food production schedules.
• Ensuring that all stations in restaurant are set up for service.
• Leading morning and evening pre-shift meetings.
• Leading opening and/or closing procedures and all station operations including daily decision making, staff support while upholding standards, product quality and cleanliness.

Ensuring restaurant safety practices are demonstrated by: 

• Ensuring food safety compliance through the completion of daily morning and evening line checks and monthly walkthroughs.
• Ensuring team member safety training is completed in a timely manner.
• Enforcing safe work behaviors and safety standards are adhered to maintain a safe environment for both guests and team members.
• Ensuring company dress code is adhered to so that safety standards are met.
• Ensuring guest & employee injuries are reported at the time of injury following People Service protocol.
• Directing cleaning service
• Overseeing Health Department visits

Overseeing operational excellence in: 

• Managing the ordering of items including grocery, meat, fish, produce, office supplies, uniforms.
• Following up on open work orders in system (Corrigo), approve all invoices and printing of Master Order Guide.
• Verifying, approving, and uploading food and beverage inventory into the Inventory system.
• Managing Purchase Tracker daily and ensuring operating costs are in line with budget, as well as ensuring transfers are completed in the Inventory System and captured in the Purchase Tracker.
• Along with a strong understanding of the Purchase Tracker, able to impact food and beverage cost.
• Strong P & L awareness, can confidently give notes within the expected deadline as well as identify and strategize areas that need improvement.
• Supporting operations by performing any other duty as assigned, to ensure the restaurant is producing to standards.
• Shift execution through ensuring efficiency of execution and hospitality that results in a great guest experience.
• Effectively reviews schedules in a timely manner and able to impact labor costs where necessary.
• Perform all duties as assigned.

Qualification Requirements for this position are: 

• Bachelors/ associate degree in hospitality, Restaurant Management, Culinary or equivalent education and work experience
• Minimum 3 years cooking in a high-volume restaurant preferred.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Culinary interest with commitment to continued culinary development.
• Proficient in MS Office, Google Docs
• Excellent written and verbal communication with a positive and outgoing personality
• Customer service focused and solution oriented.
• Capable of delegating multiple tasks
• Must enjoy and be able to succeed in a fast-paced and high stress work environment.
• Ability to work a flexible schedule based on restaurant needs.
• Ongoing current Food Safety Manager certification

Physical, cognitive, social, and environmental requirements include: 

• Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis.
• Repetitive forward bend of head/neck
• Some bending/kneeling/stooping/twisting/reaching required.
• Some repetitive motion and force required.
• Must be able to stand/walk for long periods of time (not all at one time)
• Must be able to work in a stationary, seated position as needed (not all at one time)
• Must be able to work in a hot kitchen environment.
• Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
• Sight and good sensation are necessary to prevent burning oneself while in the all areas of the restaurant.
• Hours: Will vary, must be available to work nights & weekends
• All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Salary Range: $66.6k- $80k + Bonus