Senior Kitchen Manager

BJ's Restaurants•Upper St. Clair, PA

11d

About The Position

BJ’s Restaurants is hiring a Senior Kitchen Manager to manage restaurant functions during opening, mid-day, or closing shifts. The role includes leading restaurant team members and ensuring a Gold Standard guest experience. Managers are classified as exempt and must spend more than 50% of their time performing managerial duties, regularly exercising independent judgment and discretion on matters of consequence to the restaurant. The Kitchen Manager oversees operational execution, food and beverage quality and safety, team member relations, and guest service. Responsibilities include supporting hiring and personnel decisions, training and developing team members, managing restaurant audits and maintenance, maintaining inventory and preparation levels, and handling guest relations and recovery.

Requirements

At least two years of full-service, high-volume, casual dining restaurant management experience.
High personal integrity, professionalism, and maturity.
Ability to work in a fast-paced environment.
Solid relationship management and performance management skills.
Ability to motivate and direct team members and work effectively with the management team.
Exceptional interpersonal skills, with a focus on listening and questioning skills.
Strong writing and documentation skills.
Ability to absorb and retain information quickly.
Keen attention to detail.
Proven problem-solving abilities.
Exceptional guest service orientation.
Ability to stand and walk around a restaurant to supervise operations for 8–10 hours.
Ability to lift 50 pounds.
Ability to bend, stoop, and raise arms above the head occasionally.

Responsibilities

Perform opening, mid-day, and closing duties.
Conduct daily briefings on matters important to the team.
Manage repair and maintenance issues.
Manage the Restaurant Risk Review audit process and implement necessary changes.
Manage local restaurant marketing, sales building, and community involvement.
Facilitate and participate in the Continued Education Program.
Exercise discretion and independent judgment.
Ensure compliance with Company policies and laws.
Make recommendations concerning team member development, promotion, and disciplinary action.
Make hiring and termination recommendations to the General Manager.
Cooperate with the Team Member Relations Department and management team when investigating Team Member Hotline and Restaurant Support Center inquiries relating to the restaurant.
Ensure food safety and sanitation.
Monitor food and beverage quality and execution.
Conduct Quarterly Food Reviews.
Prepare and receive food and beverage orders.
Conduct weekly inventories to ensure appropriate stock levels and assess ordering patterns and changes.
Monitor and validate daily prep production.
Coach, mentor, and discipline hourly team members.
Monitor and facilitate team member recognition.
Train, coach, and develop team members to provide Gold Standard service to guests.
Manage guest relations and guest recovery.