Kitchen Manager

Hopdoddy Burger Bar, Inc.•Midland, TX

About The Position

Kitchen Managers own every aspect of their restaurant’s kitchen operations and uphold commitments to their team, guests, and business. They direct, lead, and coordinate planning, organization, training, and leadership to achieve objectives for sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The role oversees back-of-house staffing, training, development, profitability, personnel administration, and restaurant operations. The Kitchen Manager supports the leadership team, maintains accurate operational and personnel records, manages food and labor costs, and ensures the kitchen is properly staffed, supplied, clean, safe, and operating in accordance with company standards. The role also models company culture and leadership standards, builds teamwork, handles guest concerns, monitors feedback, and contributes to sales-building and marketing initiatives. The position requires frequent lifting of up to 30 pounds and occasional lifting of up to 80 pounds. It involves using office and restaurant equipment, standing, bending, and walking throughout the workday, and working effectively under physical, mental, and emotional stress in a fast-paced environment.

Requirements

High school diploma or equivalent.
Experience as a Kitchen Manager in a full-service or fast-casual restaurant.
Demonstrated leadership skills, including coaching, directing, and motivating a team.
Good math and communication skills.
Team-player attitude and a sense of humor.
Knowledge of the job, initiative, adaptability and flexibility, organization and planning, analytical ability, working relations, communication, team-member development, and leading people.
Intermediate PC skills, including Microsoft Office Suite, PowerPoint, Excel, Word, and Outlook.
Ability to lift 30 pounds frequently and up to 80 pounds occasionally.
Ability to use office and restaurant equipment, requiring use of all limbs and fingers and the ability to see.
Ability to stand, bend, and walk throughout the workday.
Ability to work under a high degree of physical, mental, and emotional stress, work at a fast pace, and make timely decisions.

Nice To Haves

Exposure to profit-and-loss (P&L) responsibilities.
Experience with sales building.

Responsibilities

Support the Head Trainer and ensure training materials are consistently used; coach, train, and develop back-of-house team members.
Ensure new team members attend orientation, support trainers during training, follow up with team members and trainers, conduct performance-oriented training, and maintain accurate training records.
Support manager-in-training programs and leadership-team development; identify personal strengths and weaknesses and pursue self-improvement objectives.
Manage kitchen profitability by meeting food cost, labor productivity, and operating account goals; hold team members accountable for negotiated goals.
Prepare financial information accurately and on time, check invoices, conduct and validate weekly inventories using current pricing, and execute appropriate action plans.
Provide input on budgets, projections, goals, and objectives, and maintain appropriate security for people, money, records, information, and equipment.
Follow administrative guidelines and maintain accurate records, personnel files, payroll forms, and other paperwork.
Support the General Manager with back-of-house performance reviews and new-hire paperwork; document disciplinary actions and prepare schedules aligned with sales forecasts and budgets.
Promote Hopdoddy culture, stay informed about marketing and competitive issues, support company initiatives, and participate in marketing and sales programs.
Create sales-building plans, emphasize up-selling and other management objectives, communicate company expectations, and share relevant information with leaders and team members.
Set a leadership example through conduct, appearance, and energy; ensure food is prepared to company standards and recipes and that food safety and security procedures are followed.
Ensure appropriate back-of-house staffing, sufficient product inventory, and completion of preventative maintenance and regular cleaning in accordance with company policies and procedures.
Provide warm hospitality, interact effectively with guests, prioritize guest satisfaction, follow the Guest Right of Way, address complaints promptly and professionally, and monitor guest feedback daily.
Motivate back-of-house team members, build teamwork, respond to team member concerns, provide praise and coaching, and foster fairness and mutual respect.
Model consistent performance standards, analyze problems and develop solutions, delegate effectively, participate in meetings and coaching, and communicate effectively with management, team members, and guests.
Conduct walkthroughs, review shopper scores, show initiative and urgency, complete tasks efficiently, remain composed when unexpected issues arise, and ensure the next shift is set up for success.
Maintain a personal development plan and conduct weekly leadership one-on-ones.
Perform other related duties and responsibilities as required.