Careers | Firebird Restaurant Group

Position:  Kitchen Manager
Location:  EF - Lewisville
Job Id:  503
# of Openings:  1

Kitchen Manager
Job Purpose: To maintain restaurant Consistency by managing overall operations for the Back of House by focusing on Systems, Guest Count/Value, People, and EBITDA.
Job Traits: Operations Management, Communications, Financial Management, Human Resources, Stakeholder Relations
Job Responsibilities:
  • Ensures all food is consistently prepared and served according to the brand’s recipes, portioning, cooking, and serving standards.
  • Responsible for ordering food products and restaurant supplies according to predetermined product specifications and from approved suppliers.
  • Responsible for ordering food products and restaurant supplies in according to daily rate of sale.
  • Ensures all food is received in correct unit count and condition, and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
  • Ensures Guests consistently receive high quality food and service in accordance with brand standards.
  • Implements improves processes and management methods to generate higher ROI and workflow optimization.
  • Provides direction, structure, and training BOH Team Members.
  • Validates and teaches all brand systems to BOH Team Members so they may achieve Company goals.
  • Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
  • Ensures all equipment is kept clean and kept in excellent working condition through personal inspection and by following the Company’s preventative maintenance programs.
  • Partners with General Manager to make employment and termination decisions including interviewing, hiring, training, evaluating, and disciplining BOH Team Members as appropriate.
  • Oversees and ensures all restaurant policies on Team Member performance are followed
  • Schedule labor as required by anticipated business activity while ensuring all positions are staffed when and as needed and labor cost objectives are met.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
  • Provides safety training according to Company safety manuals and materials.
  • Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for Team Members.
  • Provides friendly and courteous service to Guests.
  • Handles Guest complaints by visiting tables, following Guest recovery models, and providing great Guest service.
  • Identifies any operational issues and gives timely feedback to the team so they can impact the operational opportunities.
  • Achieves budgeted goals for each accounting period.
  • Review Shopper Report and InMoment trends and develops targeted corrective action steps with the Management team to impact all deficiencies.
  • Other duties as assigned
  • Minimum 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.
  • Must be ServSafe® Food Manager Certified
  • Must be able to stand and walk for extended periods of time around hot cooking elements
  • Ability to prioritize and balance multiple tasks simultaneously
  • Ability to cope with pressure, multiple deadlines, and working under pressure
  • Ability to develop high-performing, cohesive teams
  • Possess the ability to motivate and maintain effective working relationships with all Team Members

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