Kitchen Manager

at  The Black Whale

As a Kitchen Manager, you will provide leadership at restaurant level and manage the day-to-day operations of the kitchen operations in the restaurant. The Heart of House team will rely on you for direction and development and come to see you as an example of our quality standards, operating systems, procedure, philosophies, and culture.

REQUIREMENTS

• Minimum 2 years’ experience working as KM in a similar restaurant concept.
• Demonstrated track record of strong leadership and ability to lead high performing teams.
• Demonstrated ability to achieve positive financial results.
• Is genuinely hospitable, warm, sensitive, and polite to our Guests.
• Excellent leadership and motivational skills.
• Excellent interpersonal/listening/communication skills. Excellent problem resolution/Guest recovery skills.
• Attention to detail and analytical skills.
• Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm.
• Remains positive and calm under stressful conditions.
• High-level organizational skills.
• Experienced and proficient in the use of basic computer technology (i.e., POS systems, Microsoft Office programs, etc.).
• Commits to professional and personal self-development.
  Exciting New Bedford Waterfront Restaurant

• Teach and coach Hourly team on maintaining our standards for Service, Food and Beverage.
• Actively monitor food quality to ensure adherence with our standards. Provide timely feedback to Hourly staff, and lead action to correct any issues.
• Oversee the heart of the house on your shifts and ensure it is operating efficiently while maintaining food quality and sanitation standards.
• Ensure line checks and production are both completed in compliance with our systems and standards.
• Mentor and develop the HOH Hourly Staff to support the organization’s talent pipeline and drive growth.
• Achieve business plan and goals through effective financial management.
• Maintain Full and properly trained staff to operate restaurant effectively.
• Ensure that all operations, recipe, specifications books, and training materials are current and maintained.
• Ensure building, equipment, furniture, and fixtures are in good repair, clean and maintained on a regular basis.