Assistant General Manager

16 hours ago

Charleston, West Virginia, United States Citybbq Full time
Assistant General Manager/Kitchen Manager

Job Summary:

The Assistant General Manager/Kitchen Manager is responsible for the overall kitchen and food operations of a joint. This role serves as the Pit Boss, managing food ordering and production of our craft smoked meats and sides, while utilizing proper production forecasting, product handling, and cooking techniques.

Key Responsibilities:

  • Assists with selecting and hiring kitchen staff
  • Trains and develops the best teammates
  • Maintains appropriate kitchen staffing levels for each shift
  • Ensures current training materials and programs are consistently utilized in teammate training
  • Sets clear performance expectations through directions and goals; actively listens to teammates to determine needs and concerns and quickly responds
  • Provides clear feedback through effective praise, coaching, and counseling
  • Conducts timely performance reviews and assists with wage changes
  • Develops certified trainers in the kitchen
  • Works with the core team and certified trainers to ensure standards are followed
  • Analyzes current and future staffing needs for appropriate planning

Product Management:

  • Adheres to all standards of operational systems on a daily basis, including line checks, load sheets, prep pars, and production scheduler
  • Ensures all food is prepared according to recipe and served at the proper temperature and presentation
  • Maintains Health Department and 3rd party auditor service standards at all times
  • Conducts quality line checks at regularly scheduled intervals, maintaining 100% compliance
  • Organizes, trains, and manages to ensure proper food handling and cleaning procedures are utilized
  • Takes lead on training of all new product rollouts
  • Ensures the kitchen staff appropriately supports and assists the FOH team members by providing them with all products needed to execute an excellent guest experience
  • Accountable for the food quality scores in guest feedback survey systems

Profitability:

  • Properly forecasts sales and product mix usage levels
  • Manages all kitchen systems to ensure that budgeted food goals are met or exceeded while quality standards are maintained
  • Orders effectively to ensure the proper amount of quality product is available
  • Reduces unnecessary costs by buying product that is not contracted
  • Demonstrates a working understanding of labor cost control through effective scheduling and proactive management
  • Overtime is managed within guidelines, schedules are executed to plan, and staffing is adjusted based on sales fluctuations
  • Follows inventory procedures and utilizes the inventory system to consistently conduct and report an accurate inventory
  • Processes invoices in a timely manner, verifying invoices for accuracy from ordering to receiving to invoice charges
  • Performs yield testing regularly
  • Ensures temperature and quality indicator execution to standard daily
  • Maintains kitchen equipment and company assets in good repair

Essential Physical Requirements:

  • Daily physical requirements and/or number of pounds that may need to be lifted on the job:
  • Stands during the entire shift
  • Reaches, bends, squats, stoops, shakes, pours, carries, pushes, and lifts
  • Lifts and carries tubs, trays, and cases weighing up to 100 pounds up to 10 times per shift
  • Frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold

Requirements:

  • Servsafe certified

City Barbeque participates in E-verify.

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