Kitchen Manager

Lexima•Charlotte, NC

About The Position

Get ready to bring your bold, energetic, and playful personality to the newest destination in Charlotte! Designed for the next generation of travelers, Moxy is where work and play blend effortlessly. We are fun, stylish, and unapologetically unconventional. Opening soon, Moxy Charlotte is looking for dynamic team members who are ready to make hospitality exciting and memorable for our guests . The Kitchen Manager will provide guests with an excellent food and beverage experience while ensuring that all associates meet brand standards and exceed guest expectations.

Requirements

High school diploma or equivalent is preferred.
Food handling certificate in states or counties where .
Food & Beverage service experience is preferred.
Effective oral and written communication skills
Must be able to work a flexible work schedule as the hours for this position will vary.
Must be able to work evenings, weekends and holidays as needed.
Must be able to understand and follow directions, guidelines and work objectives as set forth by the Assistant General Manager, Director of Sales, and/or General Manager
Must be able to understand potential hazards and subsequent procedures involved in working around commercial chemical agents.
Must be capable of self-supervision and have the ability to manage time accordingly in order to complete the required work in a pre-specified amount of time.
Must have a valid driver’s license.
Must be fluent in English.
Ability to stand during the entire shift.
Frequently required to stand, walk, sit, use hands to handle or feel objects, tools or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk, or hear.
Occasionally lift and/or move up to 20 pounds and pushing and/or pulling approximately 50lbs.
Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Responsibilities

Directly responsible for managing back of house F&B staff.
Overseeing the daily operations of the hotel bar and/or restaurant.
Manage all inventory, including food and beverages, supplies and other equipment.
Monitor quality of service by observing or asking customers about needs; resolve customer complaints about service, food quality, etc. by assessing the problem and taking immediate action.
Supervise, support, schedule, assign daily work, inform, and train team members in all breakfast, restaurant, bar, and catering activities and operations.
Provide shift coverage as needed to ensure proper staffing of F&B outlets, and catered events.
Monitor, observe and assist in evaluating team member performance.
Support and assist team members in handling guest inquiries and requests and in resolving guest complaints.
Ensure compliance with health, safety, sanitation and alcohol awareness standards.
Manage and monitor product quality and service and satisfaction trends, evaluate and address issues and make improvements accordingly.
Monitor inventory and inventory control, ordering and proper storage.
Assist in menu and pricing accuracy, as well as specials and promotions.
Work closely with the sales staff to service meeting rooms and catering needs.