Executive Kitchen Manager- HopCat at Project BarFly – Royal Oak, Michigan

HopCat's mission is simple: Be the best damn beer bar on the planet. Our restaurants are designed, stocked, and staffed with one mission in mind: To bring you great beer.

But our mission goes beyond this: We work to create welcoming, inclusive atmospheres where our guests and employees are encouraged to be themselves. Check us out: https://youtu.be/g8bBTMFudP0

All team members receive training in our industry-leading recycling and composting program, which allows us to divert up to 90 percent of our waste from landfills. At HopCat, you'll be part of a work family that strives to make the world a better place by giving back to our communities and building teams that reflect and celebrate the diversity of the areas we serve.

POSITION DESCRIPTION:

This position is responsible for overseeing the food operations of the location, by utilizing management tools that provide success to the HOH team and overall guest satisfaction. There is a mandatory 4 week MIT training program.

Development

• Develops all salaried kitchen managers, leads, trainers and hourly staff, through consistent feedback and goal setting practices, leveraging internal company processes/systems.
• Develops focused relationship development with all hourly and salaried team members in the building.
• Follows up on the training of new team members in both FOH and HOH, using applicable internal processes/systems.
• Implements and enforces new or changes systems and policies, including communication to appropriate team members.
• Provides feedback on the location's performance to the appropriate team leaders.

Operations

• Enforces and implements operational standards and performance systems (i.e. sustainability program, beer education program)
• Monitors the staffing of the kitchen and plans accordingly to business levels throughout the day, as well as, special events throughout the month.
• Manages the HOH labor costs to the ideal level, by achieving the goal set at the location.
• Follows up on operational report data for the location GM.
• Handles hiring of effective HOH staff members.
• Completes HOH staff performance reviews.
• Maintains all HOH order guides and schedules.
• Assists the GM with the end-of-month process by completing food inventory on the first of each month.
• Collaborates with management team to produce beer dinner menus.
• Maintains recipe adherence and ensures all food is up to BarFly quality standards.
• Ensures regular preventative maintenance is performed on all equipment.
• Follows up with repair and maintenance issues in a timely manner including compliance and follow up with all health, building and city inspectors.

Administrative

• Develops HOH management and hourly schedules.
• Manages follow up of all inspections and audits.
• Organizes and provides timely follow up on all requests from the home office.

QUALIFICATIONS:

• Two + years of experience managing a kitchen/culinary setting in a high-volume restaurant.
• Understanding of food safety, equipment, safety and sanitation regulations.
• Knowledge of recipe engineering and costing.

Certifications

• Current Serv Safe

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must be present in the restaurant to perform this job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand, bend, stoop and walk, including climbing up and down steps depending on building construction. The employee frequently is required to carry multiple objects. The employee must occasionally lift and/or move up to 160 pounds. Specific vision abilities required by this job include close and distance vision and depth perception.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this, the employee is occasionally exposed to wet or humid conditions, and caustic chemicals. The employee is also potentially exposed to spaces behind the bar and throughout the restaurant/kitchen that may present safety issues. The noise level in the work environment is usually moderate to loud.

The above statements are intended to describe the essential functions performed by people assigned to this position title. The job description is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of members so classified. All reasonable accommodations will be made for applicants and/or current staff members who meet the requirements of the Americans with Disabilities Act (ADA).

Project BarFly is proud to be an equal opportunity workplace. We know that diverse, talented and dedicated individuals are critical to our success, so we look for veterans and people from various backgrounds not just because it's the right thing to do, but also because it's good for our business. We accept, celebrate and support the differences of people because it makes our team, the experience at our restaurants and the communities in which we operate better.