Kitchen Manager - Paradies Lagardère - Boston Fox & Flight

DUTIES AND RESPONSIBILITIES
All Paradies Lagardère positions, including the Kitchen Manager, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members.
You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation,
Commitment), recognize and satisfy all restaurant guests, as well as be accountable to the Company and Restaurant
Managers. Functions include, but are not limited to the following areas:

People

• Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.


• Must be passionate about supporting your TEAM!


• Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers. Partner with General Manager to develop training plans for high performing associates.


• Consistently recognize team members when they excel. Actively coaching and holding direct reports accountable to all policies and standard operating procedures.


• Source high potential candidates using variety of recruiting avenues. Ensure each candidate is screened using approved interview guides.


• Ensure all direct reports complete all compliance based and brand specific training by the due date.


• Ensure performance goals and expectations for your team are met, providing consistent and on-going feedback.


• Participate in the performance evaluation process for direct reports. Ensure coaching is delivered in a timely manner.


• Drive associate engagement through a variety of methods, including the annual engagement survey. Participate and facilitate scheduled meetings to assess the team’s morale. Work with General Manager to execute action plans designed to improve engagement
  
  
  Operations:
  Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind.


• Must have a passion for the guest!


• Must say “Yes”, “Please”, and “Thank You”!


• Must smile often!


• Ensure positive guest service in all areas. Investigate and resolve complaints concerning food quality and
  service, responding to guests and General Manager with a resolution within 24 hours. Take all appropriate
  actions to turn dissatisfied guests into return guests.


• Role model the behaviors and service expectations you have of your team.


• Maintain a professional restaurant image, including restaurant cleanliness, food quality and presentation
  standards, and grooming standards.


• Be a visible presence, available to members of your team, guests, and airport partners. Monitor the
  performance of your team and operational systems, making adjustments, as necessary.


• Create a culture that promotes a safe and environment.


• Ensure that all HACCP related initiatives are being followed daily. Partner with General Manager when action
  must be taken. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen
  and dining areas.


• Ensure consistent high quality of food preparation and service.


• Complete all opening and closing checklist, as assigned and take appropriate action, if necessary.


• Accurately complete all nightly, weekly, and monthly closing procedures, including paperwork, time
  adjustments, and voucher and invoice data entry.

POSITION QUALIFICATIONS

• 3 years of experience managing the back of house operations in a restaurant or production kitchen
  environment.


• Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion.


• Ability to lift a minimum of 25 lbs. and perform essential job functions such as standing, bending, reaching,gripping, climbing on a ladder, and walking long distances.


• Standing for long periods and the ability to work in an environment with varying temperatures.


• Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.


• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.


• Must agree to work various shifts in a 7/365 team-oriented environment. The schedule is determined by business needs.


• Proficiency required in reading, writing, Microsoft Office, and mathematics.

This position description is merely intended to describe the primary elements of the position. The Paradies Lagardère
reserves the right to change the position description and to assign additional duties and responsibilities, as necessary. This position description does not constitute an employment contract of any kind.