Chef / Kitchen Manager

Jim 'N Nick's Community Bar-B-Q; Lawrenceville (GA); On-site; USD 75,000 - 90,000; Full time

Job summary

Jim 'N Nick's Community Bar-B-Q is seeking a restaurant management leader in Lawrenceville, GA to run shifts, coach managers and team members, and maintain food quality, service standards, safety and sanitation.

You will drive budgeting, forecasting and scheduling, while ensuring guest satisfaction and a great dining experience for every guest. Total compensation exceeds $75k with a strong leadership team and growth opportunities.

Qualifications

• High school diploma or GED required; some college preferred.
• 3–5 years of high-volume full-service restaurant management experience.
• Exceptional leadership and motivational skills.
• Ability to attract, train, develop and retain top team members.
• Strong guest service focus and financial goal setting.

Responsibilities

• Run effective shifts with strong systems, standards and cost controls.
• Provide direction, coaching, training and development for managers and team.
• Ensure guest satisfaction and compliance with safety and sanitation standards.
• Set and communicate goals to General Manager and Local Owner.
• Maintain cleanliness, inventories, scheduling, and labor targets.
• Oversee BOH budgets and forecasting; manage vendor relations and costs.
• Interview and assist in hiring; supervise all departments to meet standards.
• Handle multiple priorities and operate under pressure with good judgment.

Skills

Leadership

Customer service

Team development

Budgeting

Staffing

Communication

Multitasking

Safety compliance

Education

High School Diploma or GED

Some college preferred

3–5 years high-volume restaurant management experience

Job description

• Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards and cost controls.
• Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis.
• Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
• Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities.
• Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
• Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility.
• Effectively manages BOH budgets including forecasting.
• Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
• Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience.
• Follows safety procedures and standards when operating all equipment.
• Ability to handle multiple priorities, work under stress and exercise good judgment.

Looking for the Best!

Total Comp Exceeds $75k!

Essential Functions

• Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards and cost controls.
• Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis.
• Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
• Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities.
• Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
• Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility.
• Effectively manages BOH budgets including forecasting.
• Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
• Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience.
• Follows safety procedures and standards when operating all equipment.
• Ability to handle multiple priorities, work under stress and exercise good judgment.

Experience And Educational Requirements

• High school diploma or general equivalency diploma (GED). Some college preferred.
• Three to five years of high-volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Must be able to attract, train, develop and retain the very best Team Members in the industry.
• Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
• Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Physical Requirements (Reasonable Accommodations May Be Requested)

Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed.

Additional Requirements Include

• Ability to sit or stand for extended periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
• Climbing ladder and step stool.
• Exposure to heat.
• Dexterity required for handling food items and dishes.

The essential functions and requirements listed in this job description are not intended to be all‑inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.