Buca Assistant GM / Kitchen Manager

About the Role:

The Buca Assistant General Manager / Kitchen Manager plays a pivotal role in ensuring the seamless operation of the restaurant’s kitchen and overall guest experience. This position is responsible for supporting the General Manager in managing daily restaurant operations, with a strong focus on kitchen efficiency, food quality, and team leadership. The role requires overseeing food preparation, maintaining health and safety standards, and driving operational excellence to meet company goals. The Assistant GM / Kitchen Manager will collaborate closely with front-of-house staff to ensure smooth service flow and customer satisfaction. Ultimately, this position aims to uphold Buca’s reputation for exceptional Italian cuisine and hospitality by fostering a productive and positive work environment.

Minimum Qualifications:

• High school diploma or equivalent; culinary degree or relevant certification preferred.
• Minimum of 3 years of experience in a kitchen management or assistant general manager role within a full-service restaurant.
• Strong knowledge of food safety standards and kitchen operations.
• Proven leadership skills with experience managing and motivating a diverse team.
• Ability to work flexible hours, including nights, weekends, and holidays.

Preferred Qualifications:

• Culinary arts degree or certification from an accredited institution.
• Experience working in Italian cuisine or similar full-service dining environments.
• Familiarity with restaurant management software and inventory control systems.
• Certification in ServSafe or equivalent food safety training.
• Demonstrated success in cost control and budget management.

Responsibilities:

• Assist the General Manager in daily restaurant operations, including staff scheduling, inventory management, and financial performance monitoring.
• Manage kitchen staff by providing training, guidance, and performance evaluations to ensure high standards of food quality and safety.
• Oversee food preparation processes to maintain consistency, portion control, and adherence to recipes and presentation standards.
• Ensure compliance with all health, safety, and sanitation regulations within the kitchen and storage areas.
• Collaborate with front-of-house management to coordinate service flow and address any operational challenges promptly.
• Monitor inventory levels and work with suppliers to order ingredients and kitchen supplies efficiently.
• Implement and maintain cost control measures to optimize profitability without compromising quality.
• Support recruitment, onboarding, and retention efforts to build a skilled and motivated kitchen team.
• Participate in regular meetings with management to review performance metrics and develop improvement strategies.

Skills:

The required and preferred skills are essential for effectively managing kitchen operations and supporting overall restaurant management. Leadership and communication skills are used daily to motivate kitchen staff, resolve conflicts, and ensure clear coordination with front-of-house teams. Culinary knowledge and food safety expertise guide the maintenance of high-quality food preparation and compliance with health regulations. Organizational skills are critical for managing inventory, scheduling, and cost control to optimize operational efficiency. Additionally, proficiency with restaurant management software enhances the ability to track performance metrics and streamline ordering processes, contributing to the restaurant’s success.