Executive Kitchen Manager

BJ's Restaurants•Orland Park, IL

23d

About The Position

BJ’s Restaurants is hiring an Executive Kitchen Manager to manage restaurant operations during opening, mid-day, or closing shifts. The role oversees hiring, supervision, training, guest experience, safety, food and beverage quality, team schedules, and inventory ordering. The manager also helps achieve operational goals established by the Restaurant Support Center and, as an exempt manager, spends more than 50% of their time performing managerial duties and regularly exercises independent judgment on matters of consequence. Responsibilities span operational execution, food and beverage execution, team member relations, and service and guest relations. The manager performs shift duties, leads briefings, manages maintenance and audit compliance, supports local marketing and community involvement, and facilitates training. They monitor food quality and safety, conduct food reviews and inventories, manage orders and prep production, coach and develop team members, participate in hiring and disciplinary decisions, and handle guest recovery. The position requires at least two years of full-service, high-volume, casual dining restaurant management experience. The role involves standing and walking around a restaurant for the duration of an 8–10-hour shift, lifting up to 50 pounds, and occasionally bending, stooping, and raising arms above the head. Starting pay is $80,000 per year, with quarterly bonus potential; final compensation is commensurate with experience and other job-related factors.

Requirements

At least 2 years of full-service, high-volume, casual dining restaurant management experience.
High personal integrity, professionalism, and maturity.
Ability to work in a fast-paced environment.
Solid relationship-management and performance-management skills.
Ability to motivate and direct team members and work effectively on a management team.
Strong understanding of BJ’s goals and objectives.
Good communication skills and exceptional interpersonal skills, including listening and questioning skills.
Strong writing and documentation skills.
Ability to absorb and retain information quickly.
Keen attention to detail and proven problem-solving abilities.
Ability to prioritize and execute tasks with appropriate urgency in a high-performance, fast-paced environment.
Exceptional guest-service orientation.
Experience working in a team-oriented, collaborative environment.
Ability to stand and walk around a restaurant to supervise operations throughout an 8–10-hour shift.
Ability to lift 50 pounds and occasionally bend, stoop, and raise arms above the head.
Ability to speak, read, and write English.

Responsibilities

Manage restaurant functions during opening, mid-day, or closing shifts.
Hire, manage, supervise, and train restaurant team members.
Ensure a gold-standard guest experience and the safety of guests, team members, and property.
Oversee food and beverage quality and execution.
Prepare and modify team member schedules and food and beverage orders to maintain appropriate inventory.
Assist in achieving restaurant operational goals set by the Restaurant Support Center.
Perform opening, mid-day, and closing duties and conduct daily team briefings.
Manage repair and maintenance issues and the Restaurant Risk Review audit process; implement changes to ensure compliance with audit standards.
Manage local restaurant marketing, sales building, and community involvement; update the daily communication board.
Facilitate and participate in continuing education and create training programs.
Facilitate zone management and 10-minute cleaning and sanitation drills.
Ensure compliance with company policies, laws, health and safety standards, the BJ’s Code of Ethics, Integrity and Conduct, BJ’s Seven C’s, and BJ’s Principles of Professional Service.
Monitor food and beverage quality, conduct twice-daily RAFTT checks, and conduct quarterly food reviews with the DO or RKOM.
Prepare and receive food and beverage orders, adjusting quantities based on business peaks, large parties, and promotions.
Conduct weekly inventories and monitor and validate daily prep production.
Coach, mentor, and discipline hourly team members; facilitate team member recognition.
Recommend team member development, promotion, and disciplinary actions; make hiring and termination decisions or recommendations to the General Manager.
Cooperate with the Team Member Relations Department and management team in investigating team member hotline and Restaurant Support Center inquiries.
Train, coach, and develop team members to deliver gold-standard service.
Manage guest relations and guest recovery.