TAKE YOUR CAREER UPWARD!!!
Become an inspiring and professional leader that delivers structure and standards for a diverse culinary team. Your influence will help create unforgettable guest experiences through great food, great people, in great spaces.
We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we’re headed to the moon with a simple mission — to make people feel good.
Our eclectic team is comprised of some of the most talented, grounded, and innovative people you’ll ever meet. While no one is quite like the other, it’s our common values that bring us all together!
We encourage you to give your feedback. Ideas and innovation are what catapult us forward!
Humility is the foundation of curiosity, and curiosity fuels the drive to discover. There is often a better way, so we’re always on the hunt.
Every detail has intention – from the ingredients, hospitality, to the art and music. The details are the difference between good and great.
Be your authentic self – it helps build an environment of trust, open communication and diversity.
We take pride in the pursuit to be the best, but we can only do that as a collaborative team.
SPECIFIC JOB DUTIES
People – Leading Others
Menu Research & Development
Food Quality and Safety
Repairs & Maintenance
New Store Openings
Maintain the Foodager Platform
Schedule planning and entry into Google Calendar
Plan out store visits
Response to action items
Organize and plan for scheduled meetings
Communication of priorities and follow up to the stores
Review metrics and analyze trends in data
Employee/Management and behavior communication review and follow up of leadership
Conducts facility audits
Safety and sanitation
Everclean review and follow up
Define and document any changes to culinary processes and procedures
Continual audit processes for Everclean, Foodborne Illness Claims, and County health inspections
RFP for vendors, products and services
Review daily sales results
Check e-mails throughout the day
Check the Mosh and be active
Check Wunderlist (Facilities)
Employee issues addressed
Response to action items
Audit taste plates
Audit facilities and equipment
Audit culinary processes and procedures
Jam w/ Culinary Quality Assurance Manager
Review Sales and Labor results versus budgets
Review inventory counts (Food)
Review Yelp! Trends
Audit GM/EC JAMs, Manager Meetings
Planned admin time (i.e., Lab or off-site)
Attend L-10 Ops team meeting, execute assign to-dos
JAM w/ Dir. of Ops (Bi-Weekly)
GM/EC EOP meeting
Plan out next period (schedule)
Audit culinary service with managers
Travel to locations in other markets
Leadership quarterly meetings
Set quarterly rocks
Vendor assignments (relationship temp check, RFP, invoice audit, etc.)
Store Quarterly meetings (Anniversaries, Training, MVPs)
Execute menu changes
METRICS/KEY PERFORMANCE INDICATORS
Current sales versus budgeted sales
Current food costs versus budgeted
Current turnover in each department and overall versus company goal
Culinary team: 107.7%
Salaried Management: 39.6%
Facilities audit score versus company expectation (90%)
Everclean audit score versus company expectation (90%)
Customer service Yelp! Score versus company goal (4.5)
Execution of Quarterly Rocks to plan (90%)
Leadership- the ability to organize and motivate people to get things accomplished in a way that everyone feels a sense of fair and consistent order and direction
Attention to Detail- the ability to see and pay attention to details; the ability to recognize the component parts of a procedure or object, and to verify the correctness or error in an individual part or procedure
Concrete Organization- the ability to understand the immediate, concrete needs of a situation and to establish an effective action plan for meeting those needs
Emotional Control - The ability to maintain a rational and objective demeanor when faced with stressful or emotional situations; a measure of self-composure in a difficult situation and the ability to act objectively, rather than impulsively or emotionally
Evaluating Others - the ability to perceive and understand the feelings and attitudes of others; the ability to place oneself “in the shoes’ of another and to view a situation from their perspective
Gaining Commitment - the ability to develop and invoke a self-starting attitude in employees in their pursuit of goals; the ability to motivate employees to do their best and to provide them with practical, concrete ideas and methods by which they can achieve their goals
This position is responsible for the direct supervision of the assigned culinary teams in multiple stores
This job operates in a kitchen setting and requires mobility in tight and confined areas. The environment is fast-paced and requires the ability to work under stress with rigid time- constraints. This position requires travel from store to store on a daily basis. This position will come in contact and use heavy to light machinery used to prepare food and beverages. The use of a Mac & printer are required. The position is exposed to high-energy loud music levels (8+ hours)
The physical demands here are representative of those that must be met to successfully perform the essential functions of this job. This position requires the ability to walk/stand and sustains physical activity for extended periods of time (8+ hours). Must be able to communicate effectively in written and verbal form. Requires high and low levels of movement with the ability to reach with arms, kneel, crouch, climb, balance, and squat.
Requires the grasping, carrying, lifting, pushing, and pulling items of 50 lbs. and at times up to 100 lbs. Requires a heavy amount of time using fingers and wrists with precision and promptness. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
POSITION TYPE/EXPECTED HOURS OF WORK
Full-time position that requires a flexible schedule, often-working workdays, weekends, and holidays. Shifts include normally as early as 7 a.m. and as late as 2 a.m. and can fluctuate often.
EXPERIENCE AND EDUCATION
The position requires 1-3 years of full-service restaurant Culinary Multi-Unit/Regional Manager experience or equivalent experience. Internal candidates must be in good standing and free of performance issues within 1-year time-period. Combined work experience and education will be considered in decisions.
Bachelor’s degree Hospitality, Management, or Business preferred. Culinary certifications and education is heavily considered.
State Food Handler’s Management Certification is required
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.