Kitchen Manager - Guy Fieri's American Kitchen + Bar

Live Casino & Hotel; Greensburg (Westmoreland County); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading casino and hotel in Greensburg seeks a Back of House Manager to supervise staff, ensure high-quality food service, and maintain budgeted targets. The role demands strong leadership, effective communication skills, and a commitment to safety and cleanliness in a high-energy environment.

Qualifications

• Serv-Safe and RAMP certified.
• Ability to work with financial data and basic arithmetic.

Responsibilities

• Supervises BOH employees and manages staffing levels.
• Ensures recipe adherence and maximum guest satisfaction.
• Meets budgeted targets for food and labor costs.

Skills

Leadership

Effective Communication

Flexibility

Adaptability

Education

Two-year college degree in culinary arts or restaurant management

Job description

Overview

Function (Scope and Main Purpose of Job)

Supervises and manages staffing levels, training, and development of all BOH employees, including product procurement, production, assembly, and presentation of all food in a safe, sanitary work environment. Responsible for delivering budgeted financial results for all back-of-house operations.

Core Service Standards

CLEAN: Ensure the property looks impeccable and maintain a neat, clean, and crisp personal appearance.

SAFE: Create a worry-free, carefree experience to make guests feel safe and comfortable.

Fast: Provide fast and efficient service with accuracy, meet service time requirements, and anticipate guest needs.

FRIENDLY: Greet guests warmly with eye contact and smiles, use H.E.A.R.T. steps to ease concerns, and thank guests upon departure.

FUN: Work passionately as a team to create a fun environment for both guests and staff.

Specific Responsibilities and Duties

1. Deliver high-quality products to guests with passion.
2. Ensure recipe adherence, superior execution in high-volume environments, and maximum guest satisfaction.
3. Meet or exceed budgeted targets for food, labor, and supply costs while maintaining food safety, cleanliness, uniform standards, and equipment maintenance.
4. Develop staff through interviewing, performance management, disciplinary counseling, and evaluations.
5. Maintain company operating standards.
6. Manage programs to control and reduce loss time injuries.
7. Plan food plating to maximize visual impact and minimize waste.
8. Demonstrate professionalism reflecting brand and company values.
9. Perform other duties as assigned.

Qualifications

Job Requirements (skills, knowledge, and abilities)

1. Ability to understand and work with financial data and basic arithmetic.
2. Serv-Safe and RAMP certified.
3. Availability to work nights, weekends, and holidays.
4. Proven leadership and effective communication skills, both verbal and written.
5. Flexibility and adaptability to change.

Educational Requirements

1. Preferred: Two-year college degree in culinary arts or restaurant management, with at least two years of related experience.
2. Thorough knowledge of Food and Beverage/Hospitality practices and procedures for analytical work.
3. Must obtain and maintain a valid gaming license as required by the State Gaming Agency.

Physical Requirements

1. Ability to handle multi-tasking, exerting up to 50 pounds of force occasionally.
2. Continuous walking throughout shifts.
3. Ability to bend, stoop, and reach, lifting up to 50 pounds.

Working Conditions

1. Operate in a high-energy casino environment of over 100,000 sq. ft. with approximately 500 employees.
2. Exposure to alcohol, cigarette, and cigar smoke, bright lights, and loud noises.
3. Smoking is permitted in the environment.