Malone's Assistant Kitchen Manager

Workstream; Egan Park (GA); On-site; USD 35,000 - 52,000; Full time

Benefits offered by this job

Flexible schedule

Paid time off

Health insurance

Dental insurance

Vision insurance

Paid training

Job summary

Workstream is seeking an Assistant Kitchen Manager to oversee a shift, manage back of house operations, cost and inventory control, and maintain customer relations. You set the tone and example for the store and must perform at 100% on every shift.

This role requires experience leading a team (3–60 staff), a stellar attitude, motivational skills, and a flexible schedule. Benefits include flexible schedule, paid time off, health, dental and vision insurance, plus paid training.

Qualifications

• Experience leading a team during a shift (3–60 staff).
• Stellar attitude and motivational skills to keep the team on track.
• Flexible Schedule.

Responsibilities

• Manage anywhere from 3 to 60 employees during your scheduled shift.
• Responsible for all back of house operations.

Skills

Team leadership

Motivational skills

Flexible scheduling

Job description

Benefits

Flexible schedule, Paid time off, Health insurance, Dental insurance, Vision insurance, Paid training

ASST. KITCHEN MANAGERS

Kitchen managers are responsible for everything that happens during the shift. This includes cost control, inventory control, cash control and customer relations. You set the tone and the example for the store and you have to be on your game 100% of the time!

Your job responsibilities would include (but are not limited to):

• Manage anywhere from 3 to 60 employees during your scheduled shift
• Responsible for all back of house operations.

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Requirements

• Experience leading a team; during your shift, you will manage a staff of anywhere from 3 to 60 people
• Stellar attitude and motivational skills to get them in the right place, at the right time and doing the right thing all while creating a great place to work.
• Flexible Schedule

Feroz Delawalla’s story in the restaurant business began over forty-five years ago when he joined the management team at Steak & Ale Restaurants.
Early in his career, Feroz acquired knowledge of designing, setting up and starting a foodservice operation. During this time, he opened three Steak & Ale Restaurants, started the Bennigan’s Tavern & Restaurant concept in Atlanta, opening 25 restaurants throughout the United States, coordinated management training programs, coordinated national food and beverage purchasing and was involved in design and construction of the new prototypes for Bennigan’s.
In 1979, he formed Restaurant Management Group as President-CEO. Over the years, Feroz has started many restaurants including Malone’s, Simon’s Seafood Bar and Grill, Olde Mill Steakhouse, Giovanna’s Italian Kitchen and Louisiana Bistreaux.