Manager HOH

BBQ Holdings, Inc.; Fort Wayne (IN); On-site; USD 42,000 - 64,000; Full time

Job summary

BBQ Holdings, Inc. seeks a Kitchen Manager to oversee the restaurant kitchen operations, ensuring smooth processes, safety compliance, and efficient team management. The role emphasizes supervision, scheduling, inventory, and cost reporting to maintain high standards.

The candidate should have strong leadership, food safety knowledge, and ability to train staff across stations. A focus on efficiency and adherence to health codes is essential.

Qualifications

• High school diploma or equivalent preferred.
• Associate degree in hospitality related field or equivalent preferred.
• A valid driver’s license is required.
• NRA ServSafe Food and Alcohol certifications preferred.

Responsibilities

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.
• Perform all duties as assigned.

Skills

People management

Communication

Detail oriented

Brand passion

Teaching others

Time management

Organizational skills

Flexibility

Schedule management

Labor laws knowledge

Food safety knowledge

Education

High school diploma or equivalent

Associate degree in hospitality related field or equivalent

Valid driver's license

NRA ServSafe Food and Alcohol certifications preferred

Job description

Position Summary

The

Position Summary

The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations.

Primary Accountabilities

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.
• Perform all duties as assigned.

Knowledge, Skills, & Abilities

Education/Certifications

• High school diploma or equivalent preferred.
• An associate degree in hospitality related field or equivalent is preferred
• A valid drivers licenses is required.
• NRA ServSafe Food and Alcohol certifications preferred

Experience

• 2 years previous restaurant management experience preferred.

Skills/Competencies

• Superior people management skills, communication and listening skills required
• Must be self-motivated and detail oriented
• Have a passion for the brand and for teaching others
• Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required
• Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required
• Demonstrated time management and organizational skills required
• Superior listening skills required
• Must be flexible and adaptable to change
• Required to work a flexible schedule including days, nights, weekends and holidays
• Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred
• Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.

Physical Requirements

When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.