Culinary Manager

4 days ago

Providence, United States G Hospitality Full time

Join the team and cultivate your career at G Hospitality


We are a hospitality and development company that provides investment and operating platforms for hospitality brands and special opportunities. Our passion is to create individualized experiences across a diverse set of restaurants, entertainment, and destination venues.


Responsible for leading and executing operational excellence across Culinary and shared accountabilities. area for all team members. Successful performance is measured through consistent delivery of balanced results from the perspective of guest, employee, financial, and operational excellence. This ultimately results in sustainable industry leading performance achieved through personal, people, business, and results leadership.


Roles and Responsibilities:

The Culinary Manager is responsible for leading and executing Operational Excellence in an individual restaurant by partnering with other members of the restaurant leadership team to ensure the restaurant operates in a way that creates a superior guest and employee experience while growing sales and increasing profitability.


The Culinary Manager has specific accountabilities for ensuring the restaurant’s culinary procedures, guidelines, and systems are operating effectively while providing shift leadership to all employees in the restaurant. The Culinary Manager ensures consistent delivery of balanced results from the perspective of Guest, Employee, Financial, and Process Excellence.


Guest:

  • Positively interacts and visits with guests.
  • Coaches employees on how to deliver an excellent guest experience.
  • Promotes teamwork throughout the restaurant on each shift resulting in the delivery of an excellent guest and employee experience.
  • Ensures the tools processes and training are in place to achieve guest satisfaction results related to all culinary areas.


Employee:

  • Sources, selects, and supports a highly capable workforce for culinary positions utilizing the organizational Hiring & Selection Process. Ensures all employees are properly trained.
  • Observes performance and directs activities of employee teams and individual employees, coaches employees on operational, interpersonal, and teamwork skills.
  • Delivers positive feedback on good performance to employees; motivates employees to improve performance through constructive feedback.
  • Sets clear operational goals and objectives for the culinary team. Creates specific action plans, communicates goals and results to team.


Financial:

  • Oversees the inventory and ordering of food, beverage, and supplies, to optimize profitability and ensure consistently strong guest experiences. Manages food costs and waste.
  • Monitors labor through forecasting and tracking systems; adjusts labor on shift to account for guest count and guest flow.
  • Conducts a wide variety of administrative duties in support of restaurant operations, and compliance with local, state, and federal laws.


Process:

  • Oversees the quality of food and beverage to include production specifications, preparation of ingredients and recipes, presentation, and temperature.
  • Ensures employees follow systems, methods, and processes for safety, security, sanitation and food safety and quality.
  • Ensures the safety & sanitation of the interior and exterior of the restaurant.
  • Manages the implementation of new food product rollouts.
  • Compliance with regulations including food and alcohol safety.
  • Ensures a safe working and guest environment to reduce the risk of injury and accidents.


Qualifications:

  • A college degree is preferred. Bachelor’s degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
  • Minimum of 1 year of management or supervisory experience in restaurant, hotel, retail, or general business.
  • Preferred 2+ years of casual dining/full-service restaurant management experience.
  • Knowledge of computers (MS Word, Excel), Labor Management system, Inventory Management system, and POS systems.
  • Must be eligible to work in the United States.


Personal Requirements:

  • Self-discipline, initiative, leadership ability and outgoing.
  • Pleasant, polite manner and a neat and clean appearance.
  • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
  • Must possess good communication skills for dealing with diverse staff.
  • Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
  • Ability to determine applicability of experience and qualifications of job applicants.
  • Commitment to honesty and integrity


Working Conditions:

  • Hours may vary if manager must fill in for his/her employees or if emergencies.
  • Ability to perform all functions at the restaurant level.
  • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
  • Work with hot, cold, and hazardous equipment as well as operate phones, computers, scanners, copiers, and other office equipment.
  • Ensures the acquisition and maintenance of a well-staffed top-quality team within the restaurant by supporting General Manager in recruiting top quality candidates, reviewing candidate applications, interviewing candidates, testing candidates; conducting reference checks, and extending job offers; ensures selection system tools are used to select quality hires.

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