All In Catering - Kitchen Supervisor

Donkey Taqueria•Grand Rapids, MI

16h•$17 - $19

About The Position

Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. Kitchen Lead will be an extension of the management team and have oversite of all kitchen operations for their concept of All In Hospitality Group. They will work directly with the Chef de Cuisine, and the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship. Areas of Focus (including but not limited to): Focused on in-store food cost, inventory, and waste management Mentorship and development with current in-house leadership and hourly staff Upholding handbook standards Action plans for goal achievements Setting daily tone and managing accountability Ensuring safety practices and standards are being followed Opening or closing as the supervisor with overseeing tasks are completed by hourly team Creating and promoting healthy workplace culture and teamwork towards a communitive goal Ensuring efficiencies along facility layouts and in-house assets Upholding menu standards, builds, prep, and consistent dishes Running shifts daily to ensure guest service standards and efficient operations

Requirements

Minimum of 1 year current experience in a high-volume restaurant/bar, management experience encouraged but not required
Strong organizational skills to manage the needs of the business
Detailed oriented
Must be, or willing to be ServSafe complaint
Communication skills to inspire and motivate consistency and excellence
Strong belief in a professional and ethical approach to leading, motivating, and developing staff

Responsibilities

Focused on in-store food cost, inventory, and waste management
Mentorship and development with current in-house leadership and hourly staff
Upholding handbook standards
Action plans for goal achievements
Setting daily tone and managing accountability
Ensuring safety practices and standards are being followed
Opening or closing as the supervisor with overseeing tasks are completed by hourly team
Creating and promoting healthy workplace culture and teamwork towards a communitive goal
Ensuring efficiencies along facility layouts and in-house assets
Upholding menu standards, builds, prep, and consistent dishes
Running shifts daily to ensure guest service standards and efficient operations