Kitchen Manager

You are applying for work with a franchisee of Boston’s Restaurant and Sports Bar, not Boston Pizza Restaurants, LP. Or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees. Kitchen Manager Company Overview Boston’s Restaurant and Sports Bar (“Boston’s\") is both a family-friendly restaurant and lively sports bar specializing in handcrafted pizzas, scratch-made gourmet meals, craft cocktails, and local beers. As America’s Sports Restaurant, Boston’s exists as a place to bring the community together around sports events, but also for birthdays, family reunions, coworker happy hours, fundraisers, and more! For more information, visit Summary of Position Reporting to the General Manager, the Restaurant Kitchen Manager is responsible for hiring, training, and developing prep and line cooks to support superior operations and guest service. You will be accountable for meeting budgeted financial goals including but not limited to HOH labor cost, Food Cost, guest satisfaction metrics, staffing and turnover targets, and meeting all culinary and service standards. Maintaining a perfectly clean, sanitary, and organized kitchen environment will be a top priority for the Restaurant Kitchen Manager. Duties and Responsibilities Create, lead, and manage a positive and fun restaurant culture. Increase sales by ensuring Guest satisfaction via the perfect culinary experience. Lead, manage, and deliver a friendly Guest Focused experience. Schedule HOH team in accordance with budgeted targets and service goals. Achieve targeted food cost goals, safety and sanitation targets, and health audits. Maintain a positive attitude that promotes teamwork within the restaurant. Ensure operational and occupational health and safety standards are in place and followed. Maintains appropriate security protocols for guest, employee, and restaurant safety. Other duties as required. Qualifications 3-5 years of progressive management experience in a full-service restaurant. Proven leadership skills and ability to follow-through. Knowledge of computers (MS Word, Excel) and Point of Sale system. Must be able to work flexible hours during evening, weekends, and holidays. Strong analytical/decision-making skills. Must possess a strong sense of urgency and command presence management style. Leadership skills – able to direct, coach and supervise a team. Strong business acumen, including an understanding of budgets and operating costs. Strong communication and interpersonal skills, both written and oral. Customer service skills – able to exceed guest expectations. Ability to multi-task in a fast-paced environment. You must be able to perform efficiently during high volume peak periods. Must be eligible to work in the United States. #J-18808-Ljbffr