Goal: The Kitchen Manager's role is to ensure Beer Barrel kitchen operations are held to company standards. This role is primarily responsible for keeping cost of goods, kitchen staffing, cleanliness, health and sanitation, safety, ticket times, and the kitchen training program in alignment with company expectations and store-specific goals. By analyzing our overall kitchen performance and implementing improvements, you ensure quality food is getting to our guests promptly.
Responsibilities: Ensure food quality, presentation, and ticket times are the top priorities for each shift. Order inventory weekly to keep food costs at or below company goals and use Margin Edge to track COG progress while actively adjusting your processes to align with goals Ensure BOH staffing levels are met by actively hiring for terminations and/or seasonal help - complete all steps for successful onboarding and training for new hires Build relationships with your staff, be flexible with their scheduling needs, create a welcoming and enjoyable workplace, and provide praise performance feedback and developmental plans through timely evaluations to keep employee turnover to a minimum Collaborate with and oversee the Assistant Kitchen Manager (where applicable), providing regular guidance and directives, and scheduling weekly check-ins Responsible for all BOH interpersonal staff conflicts , including call-offs , progressive disciplinary action, and terminations, while collaborating with your General Manager Build weekly kitchen schedules that are in line with labor budgets, fair for staff and work with the flow of business Responsible for health and safety compliance with the state of Ohio, including ongoing training with team members, addressing issues at hand, maintaining temp logs, and storage Develop a team to ensure trucks are put away properly , including rotation and organization . A pprove that all items on invoices are accounted for , and if not, take proper steps to make it right Communicate on an ongoing basis with your GM and maintenance team to flag high - priority needs and follow through until the task is completed Communicate and execute successful menu rollouts, menu changes, and product changes Manage the kitchen department's finished product quality and average ticket times, evaluate our areas of opportunity and collaborate with store managers and Director of Kitchen Operations to make necessary process improvements Oversee Cintas billing, product quality, and uniform program Evaluate the quality of kitchen tools, smallware, China, etc. and replace items not up to code Keep cleanliness as an ongoing project with weekly and daily cleaning, identify and assign larger tasks, create checklists , and follow through Qualifications: A m inimum of 3 years of s upervisory or m anagement e xperience?? Knowledge of or c ertification in safe f ood h andling p rocedures Experience l eading d iverse t eams of p eople Experience t raining and m entoring n ew s taff Strong j udgment which can be u sed to s et and a chieve g oals A p ositive and u pbeat p ersonality, c apable of i nspiring o thers Basic b usiness m ath s kills and computer literacy Work Environment : This position is a full-time, 50-hour, exempt salaried position This position reports directly to the General Manager This position is 100% in- person
