Assistant Culinary Manager

2 weeks ago

Honolulu, Hawaii, United States TableOne Hospitality Full time

Company Overview:
TableOne Hospitality is a distinguished boutique hospitality firm, spearheaded by CEO Patric Yumul, dedicated to crafting and managing innovative culinary and beverage experiences that showcase both established and emerging culinary talents. The organization aims to provide a nurturing platform for chefs to flourish, leveraging proven systems and strategies honed over two decades of success with MINA Group.

Position Overview:
The Assistant Culinary Manager plays a pivotal role in delivering culinary leadership and direction within the restaurant. Collaborating closely with the Culinary Director, this position is integral to shaping the strategic vision and growth of the Food and Beverage departments. The Assistant Culinary Manager is tasked with guiding the culinary team to achieve outstanding food quality while managing the financial objectives of the kitchen operations, ensuring high service standards, and creating memorable dining experiences.

Key Responsibilities:

  • Foster a respectful and collaborative work culture.
  • Facilitate staff development through training and mentorship, promoting a positive and productive work environment.
  • Oversee the planning, organization, and leadership necessary to meet goals related to food delivery, sales, employee retention, and guest satisfaction.
  • Design and implement dynamic menus that evolve regularly.
  • Contribute to recipe development and maintain the recipe database.
  • Assist in formulating the annual budget and marketing strategies, ensuring adherence to approved plans.
  • Monitor and evaluate kitchen cost centers to enhance profitability.
  • Establish and uphold food preparation standards, portion sizes, and presentation to ensure quality.
  • Review menus and analyze recipes to determine labor and overhead costs, collaborating with the Culinary Executive Vice President.
  • Implement marketing initiatives and restaurant programming to enhance guest engagement.
  • Recruit, train, and evaluate staff performance, conducting performance reviews and coaching as necessary.
  • Manage payroll and reporting processes.
  • Coordinate with other restaurant departments to ensure seamless service.
  • Comprehend and adhere to all operational policies, procedures, and training programs.
  • Support guest service standards and operational efficiency as needed.
  • Encourage continuous professional development among staff.
  • Ensure timely completion of employee performance evaluations.
  • Comply with all health, safety, and labor regulations affecting employees and guests.
  • Address and resolve guest complaints regarding food quality and service.
  • Perform additional duties as assigned by management.
  • Demonstrate the ability to work independently and collaboratively in a fast-paced environment.
  • Exhibit a team-oriented mindset with a creative approach.
  • Maintain strong organizational skills and attention to detail.

Qualifications:

  • 1-2 years of experience in culinary management.
  • Experience in developing seasonal and innovative menus.
  • Preferred experience in opening new hotels and restaurants.
  • Advanced culinary skills, including baking and pastry techniques.
  • Comprehensive knowledge of food preparation and hygiene practices.
  • Professional presentation and service-oriented demeanor.
  • High standards of personal grooming and appearance.
  • Proven experience in team management and development.
  • Results-oriented leader with a creative vision and attention to detail.
  • Strong communication skills, both oral and written.
  • Excellent organizational and time management abilities.
  • Experience in implementing new food and beverage concepts.
  • Sound financial understanding.
  • Basic knowledge of health and safety regulations.
  • Flexible availability to meet business needs, including potential travel.
  • Proficiency in Microsoft Word, PowerPoint, and Excel.

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