Kitchen Manager

Jim 'N Nick's Community Bar-B-Q; Madison (AL); On-site; USD 40,000 - 60,000; Full time

Job summary

An established industry player is seeking a dynamic Kitchen Manager to lead their team in delivering exceptional dining experiences. This role requires a strong leader who can manage shifts effectively, train and develop staff, and maintain high standards of food quality and service. The ideal candidate will have a passion for guest service and a proven track record in high-volume restaurant management. Join a growing team and play a vital role in achieving financial goals while ensuring a positive work environment for all team members.

Qualifications

• 3-5 years of high-volume restaurant management experience preferred.
• Strong leadership and motivational skills are essential.

Responsibilities

• Manage effective shifts and ensure food quality and service standards.
• Oversee staffing levels, budgets, and guest satisfaction.

Skills

Restaurant Management

Leadership Skills

Guest Service

Inventory Management

Budget Management

Education

High School Diploma or GED

Some College

Job description

Join to apply for the Kitchen Manager role at Jim 'N Nick's Community Bar-B-Q.

We are growing fast! Looking for experienced Kitchen Managers.

Kitchen Manager 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 communicating goals to the General Manager and Local Owner regularly.
• Communicates effectively with guests, team members, management, local owner, Station 5 team, and vendors.
• Maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members.
• Oversees BOH schedules, staffing levels, labor goals, and guest satisfaction.
• Oversees department inventory procedures and coaches assistant managers in weekly inventory management.
• Manages BOH budgets, including forecasting.
• Participates in hiring all department staff to maintain appropriate staffing levels.
• Ensures all food and service standards are met each shift, providing guests with a great experience.
• Follows safety procedures when operating all equipment.
• Handles multiple priorities, works under stress, and exercises good judgment.

Experience and Educational Requirements

• High school diploma or GED; some college preferred.
• 3-5 years of high-volume restaurant management experience preferred.
• Strong leadership and motivational skills.
• Ability to attract, train, develop, and retain top team members.
• Exceptional guest service focus.
• Ability to set and attain financial goals, including sales growth, guest count, staffing, and cost management.

Physical and Additional Requirements

• Ability to lift at least 50 pounds, stand for extended periods, and work in a hot environment.
• Ability to use hands for handling food and operating equipment.
• Climbing ladders and step stools.
• Exposure to heat.

The above functions are not exhaustive; other duties may be assigned as needed.