About this role
Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Do you love to be inspired and challenged daily? You will oversee the entire kitchen operation for specific venue including labor and food costs, employee lifecycle, human resource needs, and scheduling. You will help to develop and enrich sanitation and safety protocols to align with state, local, and Company laws and regulations. Helps full-time team manage the back-of-house operations among multiple venues including the two full-service dining spaces, two fast-casual venues, two coffee/espresso markets, and a baking/prep satellite kitchen. Lead seasonal team members to ensure menu standards and dining experience expectations are being upheld. Monitors the daily operations, including guest service, sanitation, menu standards, and team member performance to ensure customer satisfaction and operational objectives and goals are met. Contribute to the strategies that increase revenue goals, and maintain food costs and guest satisfaction. Complies with all management responsibilities in accordance with Company policies, objectives, and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, and Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Helps prepare reports and maintains records. Participates in the interviewing, hiring, and training of food and beverage employees. Responsible for the supervision, performance management, time management, corrective action, and training of directly assigned personnel.