Manager
Grove Bay Hospitality Group
Date: 2 weeks ago
City: Warwick, RI
Contract type: Full time
Benefits:
The Back of House (BOH) Manager is responsible for ensuring the day to day back of house restaurant operations run smoothly. In order to do so the BOH manager must ensure that the kitchen is appropriately staffed, proper prep is completed for the day, and manage the pace of service while adhering to health and safety standards. The BOH manager will be responsible for hiring, training, and managing staff and must be knowledgeable of the respective standards for each. He/she will also be responsible for completing inventory of food and kitchen supplies, and reporting it to the business office. The BOH manager must be committed to team member and guest safety, and must follow all proper food service guidelines. This is a working manager position.
Duties & Responsibilities:
- Dental insurance
- Employee discounts
- Health insurance
- Opportunity for advancement
- Paid time off
- Training & development
- Tuition assistance
- Vision insurance
The Back of House (BOH) Manager is responsible for ensuring the day to day back of house restaurant operations run smoothly. In order to do so the BOH manager must ensure that the kitchen is appropriately staffed, proper prep is completed for the day, and manage the pace of service while adhering to health and safety standards. The BOH manager will be responsible for hiring, training, and managing staff and must be knowledgeable of the respective standards for each. He/she will also be responsible for completing inventory of food and kitchen supplies, and reporting it to the business office. The BOH manager must be committed to team member and guest safety, and must follow all proper food service guidelines. This is a working manager position.
Duties & Responsibilities:
- Maintain a clean facility and report any maintenance/repair needs as they arise
- Ensure all ingredients are properly stored, rotated, organized, and easily accessible
- Execute maintenance schedule for equipment
- Complete inventory counts for food and kitchen supplies, and receiving as they arrive
- Prep cook line for service and assist with cooking duties
- Hire, train, and manage personnel while working closely with the FOH manager to do so
- Open and close restaurant in accordance with the processes in place
- Identify and address guest needs, concerns, and issues
- Report team member and guest injuries
- Enforce food standards, quality and consistency
- Anything else needed or asked upon
- Proven knowledge of kitchen processes
- 1 Year of management and kitchen experience
- Ability to use POS software
- Proficiency in Microsoft Office
- Ability to multitask, problem solve, and make decisions
- Guest oriented with excellent people skills
- Attention to cleanliness and safety
- Responsible and trustworthy
- Full Weekend Availability
- ServSafe Certification is preferred
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