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Back of House Manager is directly responsible for the overall operations of Wright’s Barbecue kitchen. BOH Manager takes complete ownership of all BOH operations including but not limited to: food preparation and production, kitchen safety and sanitation, cleanliness and organization of storage areas and labor management.
Major Responsibilities and Activities:
Supervision of kitchen team members to ensure the daily schedule and labor goals are achieved, uniform standards are maintained as well as productive opening and closing systems.
Food is prepared according to recipes, instructions and proper food handling and safety requirements.
Monitors food production with close attention to daily requirements for accurate quantities needed, quality, and consistency of product and constant tracking of FOH needs throughout all shifts
Proper and efficient organization of storage areas with detailed attention to hierarchy, rotation and quantity of stock.
Performs line checks during scheduled shifts, tasting for quality and consistency.
Work with GM on kitchen equipment needs to ensure items are added to budget.
Has thorough understanding and knowledge of how to properly use and maintain all equipment at all kitchen stations.
Will open and close kitchen area as needed.
Work with GM to ensure compliance with all HR policies and procedures for BOH employees.
Hire, coach, and teach all BOH employees on proper Wright’s policies and procedures for the kitchen.
Minimum Requirements
One year kitchen experience
Some management/supervisory training preferred
Able to work nights, weekends and holidays.
Personal Requirements
Self-discipline, initiative, leadership ability and outgoing
Pleasant, polite manner and neat and clean appearance
Ability to motivate employees and to work as a team.
Self-motivational skills and hands-on management approach
Able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Possess good communication skills for dealing with diverse staff
Knowledge of and understanding of restaurant goals and objectives, policies and procedures
Ability to take direction, work calmly in a team environment with a positive attitude while under pressure.
Ability to assess and solve problems, be self-motivated and organized.
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