Kitchen Manager - Fox and Flight - Boston Logan Airport

Paradies Lagardère•Boston, MA

1d•Onsite

About The Position

All Paradies Lagardère positions, including the Kitchen Manager, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests, as well as be accountable to the Company and Restaurant Managers. Functions include, but are not limited to the following areas: People and Operations.

Requirements

3 years of experience managing the back of house operations in a restaurant or production kitchen environment.
Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion.
Ability to lift a minimum of 25 lbs. and perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances.
Standing for long periods and the ability to work in an environment with varying temperatures.
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must agree to work various shifts in a 7/365 team-oriented environment. The schedule is determined by business needs.
Proficiency required in reading, writing, Microsoft Office, and mathematics.

Nice To Haves

Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

Responsibilities

Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.
Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers.
Partner with General Manager to develop training plans for high performing associates.
Consistently recognize team members when they excel. Actively coaching and holding direct reports accountable to all policies and standard operating procedures.
Source high potential candidates using variety of recruiting avenues. Ensure each candidate is screened using approved interview guides.
Ensure all direct reports complete all compliance based and brand specific training by the due date.
Ensure performance goals and expectations for your team are met, providing consistent and on-going feedback.
Participate in the performance evaluation process for direct reports. Ensure coaching is delivered in a timely manner.
Drive associate engagement through a variety of methods, including the annual engagement survey. Participate and facilitate scheduled meetings to assess the team’s morale. Work with General Manager to execute action plans designed to improve engagement.
Ensure positive guest service in all areas. Investigate and resolve complaints concerning food quality and service, responding to guests and General Manager with a resolution within 24 hours. Take all appropriate actions to turn dissatisfied guests into return guests.
Role model the behaviors and service expectations you have of your team.
Maintain a professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and grooming standards.
Be a visible presence, available to members of your team, guests, and airport partners. Monitor the performance of your team and operational systems, making adjustments, as necessary.
Create a culture that promotes a safe and environment.
Ensure that all HACCP related initiatives are being followed daily. Partner with General Manager when action must be taken. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure consistent high quality of food preparation and service.
Complete all opening and closing checklist, as assigned and take appropriate action, if necessary.
Accurately complete all nightly, weekly, and monthly closing procedures, including paperwork, time adjustments, and voucher and invoice data entry.