Responsibilities

The Executive Kitchen Manager is responsible for managing all functions of the restaurant during opening, mid or closing shifts. Key responsibilities include hiring, managing, supervising and training restaurant team members, ensuring a gold standard guest experience, ensuring the safety of our guests, team members and property, overseeing the quality of our food and beverage offerings, and preparing and modifying team member work schedules and food and beverage orders to ensure appropriate inventory. The Executive Kitchen Manager is also responsible for assisting in achieving operational goals for the restaurant as set forth by the Restaurant Support Center.

The position of Executive Kitchen Manager is classified as exempt. As an exempt manager, the Executive Kitchen Manager must spend more than 50% of his or her time performing managerial duties and must regularly exercise independent judgment and discretion on matters of consequence to the restaurant.

Duties & Responsibilities:Operational Execution

• Perform Open/Mid-Day/Closing duties
• Conduct daily briefings on matters of importance to the team
• Manage all necessary repair and maintenance issues
• Manage the Restaurant Risk Review audit process and implement necessary changes in the discretion of the management team to ensure 100% compliance with audit standards
• Manage local restaurant marketing, sales building, and community involvement
• Update the daily communication board with key restaurant and promotion announcements
• Facilitate and participate in Continued Education Program including creating training programs
• Exercise discretion and independent judgment in facilitating zone management (Hospitality, Guest Relations, Quality Fast)
• Facilitate 10 Minute drills with team members focusing on cleaning and sanitation
• Ensure 100% compliance with all Company policies and laws, including health and safety standards
• Ensure compliance with BJ's Code of Ethics, Integrity and Conduct, BJ's Seven C's, and BJ's Principles of Professional Service

Food & Beverage Execution

• Ensure safety & sanitation
• Monitor food and beverage quality and execution
• Conduct RAFTT (Recipe-Appearance-Flavor-Temperature-Texture) twice daily on a specific food and drink item
• Conduct Quarterly Food Reviews with DO or RKOM
• Prepare and receive orders of food and beverages, utilizing judgment to increase and decrease orders depending on peaks in business, large parties and promotions
• Conduct weekly inventories to ensure that proper levels are stocked and to assess ordering patterns and changes
• Monitor and validate daily prep production

Team Member Relations

• Coach, mentor, and discipline hourly team members
• Monitor and facilitate team member recognition
• Make recommendations concerning development, promotion, and disciplinary action affecting team members
• Make hiring and termination decisions and/or making recommendations to General Manager regarding hiring and termination decisions which are given serious weight
• Cooperate with Team Member Relations Department and management team in investigating Team Member Hotline and Restaurant Support Center inquiries relating to restaurant

Service Execution and Guest Relations

• Train, coach, and develop team members to ensure they are providing Gold Standard service to BJ's guests
• Manage guest relations and guest recovery

Qualifications

Necessary Skills & Requirements:

• A minimum of 2 years full service, high volume, casual dining restaurant management experience
• High personal integrity, professionalism and maturity
• Ability to work in a fast paced environment
• Solid relationship management and performance management skills
• Ability to motivate and direct team members and work effectively in management team
• Strong understanding of BJ's goals and objectives
• Good communication skills
• Exceptional interpersonal skills, with a focus on listening and questioning skills
• Strong writing and documentation skills
• Ability to absorb and retain information quickly
• Keen attention to detail
• Proven problem-solving abilities
• Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a high-performance, fast paced environment
• Exceptional guest service orientation
• Experience working in a team-oriented, collaborative environment
• Ability to stand and walk around a restaurant to supervise operations for the duration of an 8-10 hour shift
• Ability to lift 50 pounds
• Ability to bend, stoop, and raise arms above head on occasion
• Ability to speak, read, and write English

Salary: Commensurate with experience

Pay Range

USD $80,000.00 - USD $85,000.00 /Yr.