Kitchen Manager - Sandy Pickle

The Village Dallas•Dallas, TX

About The Position

The Village Dallas is seeking an experienced Kitchen Manager for The Sandy Pickle. The Kitchen Manager is responsible for all aspects of planning, organizing, training and leadership necessary to achieve stated objectives in employee and guest satisfaction, cost controls, food quality, cleanliness and sanitation. https://playsandypickle.com/

Requirements

Experience in food & beverage business development and operations.
Analytical and written communication skills, problem solving and presentation.
Ability to understand and apply principles of all Food & Beverage metrics of measurement.
Strong diagnostic, analytical and troubleshooting skills.
Strong organizational skills.
Strong leadership and teaching skills, and ability to motivate others and build consensus.
Focus on team goals and ability to work across departments – culinary, HR, finance, etc.
Understands the accounting and supply chain functions.
Familiarity with industry standard technologies and programs.
Multi-unit experience working in a restaurant group/catering and events with revenue volumes above $3M
Minimum of 3+ years in a hospitality management position
Current Food Service Manager certification
Must have comprehensive knowledge of food and beverage, service standards, guest relations and etiquette
Ability to lead, motivate and empower employees
Ability to set goals, create plans and take the correct actions
Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds
Work requires the following motions: bending, twisting, squatting and reaching.
Regularly exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat.

Responsibilities

Implementation and oversight of all policies, procedures, standards, specifications, guidelines and training programs.
Ensures that food preparation is economical, technically correct and within budgeted labor cost goals.
Ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times.
Controls inventory by reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Responsible for daily/weekly ordering of all food and supplies.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Implements measures to minimize food costs, exercises portion control for all items served and works with the F&B team in establishing menu selling prices.
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.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Manage employment hiring and termination decisions in the back of the house
Ensure guest service standards and efficient operations alongside the General Manager
Continually strive to develop staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Perform other reasonable job duties as requested by leader