Back of House Manager

Stix Restaurant•Kansas City, KS

3d•Onsite

About The Position

The Back of House Manager is responsible for overseeing all aspects of the kitchen operations, including staff management, food safety, inventory control, and ensuring adherence to company standards. This role involves training, motivating, and developing the back of house team, managing labor and food costs, and maintaining a high level of cleanliness and efficiency in the kitchen. The manager will also be involved in hiring, scheduling, and performance evaluations, and will be expected to step in and assist on the line during busy periods or when short-handed.

Requirements

Experience in a management role within a back of house setting.
Knowledge of food safety practices.
Ability to train and develop staff.
Experience with interviewing and hiring.
Skills in inventory management and cost control (food and labor).
Ability to manage schedules.
Strong leadership and communication skills.
Ability to work under pressure and in a fast-paced environment.
Proficiency in managing kitchen operations and food flow.
Understanding of Stix's standards.

Nice To Haves

Experience teaching food handlers card renewal classes.
Experience with Hibachi Chef applicant testing.

Responsibilities

Manage opening and closing checklists for the back of house.
Create prep lists for back of house employees.
Supervise employees to ensure checklists are completed properly.
Enforce food safety practices and develop good employee habits.
Teach food handlers card renewal classes.
Maintain cooler logs and temperature logs.
Ensure overall cleanliness of the kitchen.
Handle back of house interviewing, hiring, and new hire paperwork.
Table-test Hibachi Chef applicants with the Owner or General Manager.
Conduct orientation for all back of house new hires.
Personally train new dishwashers and kitchen helpers.
Train other back of house team members and ensure trainers follow procedures.
Evaluate trainee performance and provide guidance.
Hold pre-shift meetings to communicate vision and goals.
Set individual and group goals for employees.
Inspire employees through incentives, contests, and creative exercises.
Promote back of house employees and increase responsibilities/compensation.
Discipline back of house employees and hold them accountable.
Establish clear expectations and systems for side-work, portions, and delegation.
Ensure all employees understand policies and procedures.
Hold all employees to Stix's standards.
Discipline and reward according to performance.
Create the back of house schedule and manage labor costs.
Manage inventory, place orders, and control food costs.
Assist on the line or fill in when short-handed.
Control the kitchen during shifts by managing food flow.
Call tickets and keep the line on track.
Check food consistency before it is served.
Expedite food to ensure timely and proper service.
Ensure dishware is clean and dish machine water is changed frequently.
Assist chefs with setting carts and delivering them to tables.
Keep employees focused and on task.
Create cleaning lists and adjust staffing based on business volume.