Oar & Iron Raw Bar & Grill Culinary Manager

RAVentures•Parrish, FL

2d•Onsite

About The Position

As a member of the leadership/management team, your position is instrumental in developing and fulfilling the short-term as well as long-term goals of our restaurants and company. Your position is responsible for creating an atmosphere that will inspire guests and team members to return. Your goals will be accomplished by the proper implementation, promotion, and success of our operations through continual evaluation of the products/services provided while ensuring effective training and development of our team. The Manager’s role is to plan and direct all employees to achieve an exceptional dining experience while maximizing sales and profits.

Requirements

Leadership/management team member
Develop and fulfill short-term and long-term goals
Create an atmosphere that inspires guests and team members to return
Proper implementation, promotion, and success of operations
Continual evaluation of products/services
Effective training and development of the team
Plan and direct employees to achieve an exceptional dining experience
Maximize sales and profits
Maintain kitchen to Oar & Iron standards
Oversee and participate in daily line checks
Provide coaching and feedback
Inspect line check book for proper execution and maintenance
Walk the line, kitchen, FOH and expo
Develop, implement, and execute culinary service standards
Ensure food presentations are quality-focused and consistent
Oversee purchasing, receiving, stocking, rotating, and managing inventory of food items
Oversee BOH labor within budget parameters
Manage and control industry standards for 'Cost of Sales'
Hands-on training and mentoring of chefs, sous chefs, managers, and hourly team members
Execute inventory control systems for Food & Beverage supplies
Manage and control supplies, plates, glassware, and silver for par stock
Lead co-workers and staff with firm but fair leadership
Understand all policies, procedures, standards, specifications, guidelines, and training programs
Achieve company objectives in sales, service, quality, appearance of facility, and sanitation/cleanliness
Create a positive, productive working environment

Responsibilities

Maintains the kitchen to all Oar & Iron standards.
Oversee and participate in daily line checks and provide necessary coaching and feedback.
Inspect line check book to they are properly executed and maintained.
Spend time walking the line, kitchen, FOH and expo.
Development, implementation, and execution of culinary service standards, by ensuring that all food presentations are quality focused and consistent.
Responsible for overseeing purchasing, receiving, stocking, rotating, and managing inventory of all food items.
Oversee BOH labor, ensuring budget parameters.
Managing and controlling industry standards for ‘Cost of Sales’ for the restaurant.
Hands on training and mentoring of all chefs, sous chefs, managers, and hourly Team members.
Execute inventory control systems for receiving, storing, and issuing of all Food & Beverage supplies.
Manage and control supplies, plates, glassware, and silver for par stock.
Lead by firm, but fair leadership of co-workers and staff.
Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.