Culinary Operations Manager

4 weeks ago

CombressouslesCôtes, Grand Est, United States Houlihan's Restaurant and Bar Full time
Job OverviewPOSITION SUMMARY
The Culinary Operations Manager oversees the kitchen activities of the assigned restaurant, ensuring that sales and profit targets are met through effective management and adherence to company policies and standards. This role involves guiding kitchen staff to deliver exceptional guest experiences while maintaining a high-quality work environment.

REPORTING STRUCTURE
Reports to: General Manager
Internal Relationships: Collaborates with all levels of restaurant personnel and home office departments.
External Relationships: Engages with guests, suppliers, maintenance personnel, sales representatives, and community organizations.

LEADERSHIP QUALITIES
  • Exhibits sound judgment and follows through on commitments.
  • Proactively identifies challenges and makes informed decisions.
  • Possesses a strong knowledge of food and beverage.
  • Models a guest-first approach and leads by example.
  • Sets clear goals for the team and monitors progress.
  • Addresses conflicts directly and seeks continuous improvement.
  • Clarifies roles and expectations for team members.
KEY RESPONSIBILITIES
  • Supports staff in achieving profit goals while ensuring guest satisfaction and employee development.
  • Guarantees that all menu items are prepared and presented according to established standards and health regulations.
  • May assist in various roles within the restaurant as needed.
  • Maintains inventory levels for food and supplies through effective ordering and usage practices.
  • Ensures compliance with productivity and service standards through a well-trained workforce.
  • Manages facility and equipment maintenance, ensuring safety and sanitation compliance.
  • Conducts staffing, training, and performance evaluations for kitchen personnel.
  • Responsible for accurate financial reporting, including payroll and operational expenses.
  • Participates in management meetings and presents information as required.
  • Ensures objectives are met during supervisory periods.
  • Identifies and resolves operational issues to enhance guest satisfaction.
  • Communicates effectively regarding system breakdowns and deficiencies.
  • Facilitates training and development for supervised personnel.

PHYSICAL DEMANDS AND WORK ENVIRONMENT
  • Requires extensive standing and walking for up to 8 hours.
  • Must have the ability to see at various distances and utilize peripheral vision.
  • Effective communication skills are essential.
  • Exposure to varying temperatures and kitchen environments.
  • Ability to reach heights of approximately 6 feet and depths as necessary.
  • High level of mobility and flexibility is required.
  • Time management skills are essential.
  • Must be able to perform basic mathematical calculations.
  • Manual dexterity is necessary for food preparation and equipment operation.
  • Must be able to navigate through tight spaces.
  • Ability to work irregular hours and manage stress during peak times.
  • Physical tasks include bending, reaching, and carrying items weighing up to 50 pounds.
  • Exposure to cleaning chemicals and kitchen equipment.

EDUCATIONAL REQUIREMENTS
A high school diploma is required; some college education or a degree is preferred.

EXPERIENCE REQUIREMENTS
A minimum of two years of managerial experience in the food service industry is preferred.

Disclaimer
This job description is intended to provide a general overview of the position and is not an exhaustive list of all responsibilities or working conditions associated with the role.

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