AGM / Kitchen Manager

Upland Brewing Company; Castle Rock (CO); On-site; USD 52,000 - 57,000; Full time

Job summary

Upland Brewing Company in Castle Rock, CO is seeking an experienced restaurant operations supervisor to support the Service Manager, Supervisors and Team Members. This role oversees ordering and inventory within budget, recruits, hires, trains staff, and produces weekly schedules while maintaining strong guest service standards.

The position requires leadership across FOH operations, ensuring food and beverage quality, regulatory compliance, cash handling, and performance management.

Qualifications

• Be able to reach, bend, stop and frequently lift, push, and pull up to 50 pounds.
• Be able to work in a standing position for long periods of time and in fluctuating temperatures due to the need to enter the freezer, be on the cooking line, and outdoors on the patio space.
• Be 21 years of age.
• Have knowledge of service, food and beverage, generally involving at least three years of FOH operations and/or supervisory positions.
• Understand cooking times, temperatures, and processes.
• Ability to work in any position in the restaurant for extended periods of time.
• Possess math skills for understanding financial statements and have the ability to operate a cash register and POS system.
• Must obtain certifications as required by company policy.

Responsibilities

• Understand and implement policies, procedures, standards, specifications, and training programs.
• Follow and enforce restaurant expectations regarding team members and communicate needs for prompt, fair, and consistent corrective action for violations to the management team.
• Follow labor plans and staffing matrices for hiring and schedule writing.
• Maintain responsibility for financial performance directly impacting restaurant operations.
• Research, fully understand, comply, and enforce federal, state, county, and municipal regulations pertaining to restaurant operations; including company standards.
• Recruit, build, and coach teams to continuously grow in operations and professional development.
• Engage in timely performance feedback conversations with managers and team members.
• Execute training programs as outlined by company standards and local regulations.
• Achieve company objectives in sales, service, quality, appearance of facility, and sanitation/cleanliness through training of team members and creative a positive and productive working environment.
• Drive guest traffic by developing, planning, and carrying out restaurant marketing, advertising, promotional activities, and boots on the ground initiatives.
• Check in on guests to enquire about food quality and service.
• Ensure that all food and beverage items are consistently prepared and served in adherence with company recipes, portions, and cooking expectations.
• Create an environment where guests feel welcome and are given responsive, friendly, and courteous service.
• Resolve guest dissatisfaction with professionalism and in accordance with company standards.
• Receive products in the correct unit, count, and condition. Rectify non-compliance.
• Control cash and related receipts and reports by adhering to cash handling procedures in accordance with company expectations.
• Any other duties/tasks as assigned.

Job description

Supervises: Restaurant Managers, Supervisors and Team Members

Salary Range: $52,000 - $57,000

Major Objectives:

• Serve as support for Service Manager, Supervisors, and Team Members.
• Responsible for ordering and inventory within budgetary compliance.
• Recruit, hire, and train team members and produce weekly schedules.
• Ensure back of house is consistently meeting company standards and working towards growth.
• Oversee planning and execution of group business, special events, and buyouts

Specific Duties and Responsibilities:

• Understand and implement policies, procedures, standards, specifications, and training programs.
• Follow and enforce restaurant expectations regarding team members and communicate needs for prompt, fair, and consistent corrective action for violations to the management team.
• Follow labor plans and staffing matrices for hiring and schedule writing.
• Maintain responsibility for financial performance directly impacting restaurant operations.
• Research, fully understand, comply, and enforce federal, state, county, and municipal regulations pertaining to restaurant operations; including company standards.
• Recruit, build, and coach teams to continuously grow in operations and professional development.
• Engage in timely performance feedback conversations with managers and team members.
• Execute training programs as outlined by company standards and local regulations.
• Achieve company objectives in sales, service, quality, appearance of facility, and sanitation/cleanliness through training of team members and creative a positive and productive working environment.
• Drive guest traffic by developing, planning, and carrying out restaurant marketing, advertising, promotional activities, and boots on the ground initiatives.
• Check in on guests to enquire about food quality and service.
• Ensure that all food and beverage items are consistently prepared and served in adherence with company recipes, portions, and cooking expectations.
• Create an environment where guests feel welcome and are given responsive, friendly, and courteous service.
• Resolve guest dissatisfaction with professionalism and in accordance with company standards.
• Receive products in the correct unit, count, and condition. Rectify non-compliance.
• Control cash and related receipts and reports by adhering to cash handling procedures in accordance with company expectations.
• Any other duties/tasks as assigned.

Qualifications:

• Be able to reach, bend, stop and frequently lift, push, and pull up to 50 pounds.
• Be able to work in a standing position for long periods of time and in fluctuating temperatures due to the need to enter the freezer, be on the cooking line, and outdoors on the patio space.
• Be 21 years of age.
• Have knowledge of service, food and beverage, generally involving at least three years of FOH operations and/or supervisory positions.
• Understand cooking times, temperatures, and processes.
• Ability to work in any position in the restaurant for extended periods of time.
• Possess math skills for understanding financial statements and have the ability to operate a cash register and POS system.
• Must obtain certifications as required by company policy.

Prerequisites:

• Consistently detail oriented
• Ability to recognize personal shortcomings
• Excellent verbal and writing skills
• Ability to listen and understand intents and goals
• Ability to think creatively and with innovation
• Professional judgment and discretion that comes from experience in working with customer services, internal teams, and third-party consultants
• Proficiency in Microsoft Office Suite
• Analytical skills to forecast and identify trends and challenges
• Highly organized and efficient multi-tasker
• Relentless problem-solving skills
• Will never claim the work of others as their own
• We are trend setters and standards breakers. Our intent to consistently surprise our audiences by being excellent
• Ability to anticipate
• Understanding the difference between causation and correlation
• We are all broom pushers. Every member of our team is willing to work and support at all levels