Nighttime Culinary Leader

Additional Responsibilities: Inventory management End-of-Month counts and input Maintaining accurate transfer logs Effective & efficient ordering Maintaining a LEAN production environment Coaching, evaluating, and providing accountability for all kitchen Team Members Troubleshooting and repairing equipment and facilities Ensure all necessary preventative maintenance and cleaning on a per set schedule. Behavior Characteristics: Work a maximum of up to forty hours per week in the restaurant Allocate at least two hours per week to planning Focus on systematically and effectively communicating all Kitchen related goals and success factors to Team Members Combine critical thinking and practical leadership to create a culture of innovation Effectively coach and give direction Intentionally and methodically grow and nurture relationships with the staff Be able to connect with a multicultural team Align hiring, training, daily practices and evaluation practices with the Vision of the organization and the Thematic Goal for the year Enthusiastically and passionately lead the Kitchen team As a Restaurant Manager you will: Demonstrate a passion for the business and managing the overall operations Find, train, develop and recognize the best people Set the pace for the remainder of the team Manage daily activities to ensure guests receive excellent customer service Demonstrate a strong awareness and concern for food quality and safety Adjust to multiple demands and shifting priorities Benefits Flexible schedule Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) Referral program Employee discount Paid training