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 hotel is seeking a Back of House Manager to oversee staffing, training, and food operations. The ideal candidate will ensure high-quality service, manage budgets, and maintain safety standards in a fast-paced environment. This role requires strong leadership and communication skills, along with a culinary background. Join a dynamic team in a high-energy casino setting where your expertise will contribute to guest satisfaction and operational excellence.

Qualifications

• Serv-Safe and RAMP certified.
• Availability to work nights, weekends, and holidays.

Responsibilities

• Supervise and manage staffing levels and training of BOH employees.
• Ensure high-quality product delivery and budget adherence.
• Develop staff through performance management and evaluations.

Skills

Leadership

Communication

Financial Data Understanding

Flexibility

Adaptability

Education

Two-year college degree in culinary arts

Two years of related employment experience

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.

Responsibilities

Core Service Standards

CLEAN: Ensure the property is spotless and looks impeccable while maintaining a neat, clean, and crisp personal appearance.

SAFE: Create a safe and comfortable environment for guests, ensuring a worry-free experience.

Fast: Provide quick 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 address concerns, and thank guests upon departure.

FUN: Foster a passionate team environment to create an enjoyable experience for staff and guests alike.

Specific Responsibilities and Duties

• Deliver high-quality products to guests with passion.
• Ensure recipe adherence, excellent execution in a high-volume environment, and high guest satisfaction.
• Meet or exceed budget targets for food, labor, and supply costs while maintaining food safety, cleanliness, uniform standards, and equipment maintenance.
• Develop staff through interviewing, performance management, disciplinary actions, and evaluations.
• Maintain company operating standards.
• Manage programs to control and reduce loss time injuries.
• Plan food plating to maximize visual appeal and minimize waste.
• Demonstrate professionalism reflecting brand and company values.
• Perform other duties as assigned.

Qualifications

Job Requirements (skills, knowledge, and abilities)

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

Educational Requirements

• A two-year college degree in culinary arts or restaurant management preferred, with two years of related employment experience.
• Thorough knowledge of Food and Beverage/Hospitality practices and procedures for analytical work.
• Must obtain and maintain a valid gaming license as required by the State Gaming Agency.

Physical Requirements

• Ability to handle multi-tasking, exerting up to 50 pounds of force occasionally, including lifting, carrying, pushing, and pulling objects.
• Continuous walking throughout shifts.
• Ability to bend, stoop, and reach, lifting up to 50 pounds.

Working Conditions

• Operate in a high-energy casino environment over 100,000 sq. ft with approximately 500 employees.
• Exposure to alcohol, cigarette and cigar smoke, bright lights, and loud noises.
• Work environment where smoking is permitted.