As a Texas Jack's Barbecue Operations Manager, you are responsible for the complete operation of the kitchen, including, but not limited to the execution of daily operations within the restaurant, preparation and execution of outside sales and catering. Your primary responsibility is to ensure each menu item is prepared correctly according to its recipe, consistently confirming that kitchen staff members are working efficiently and effectively, and the kitchen cleanliness and organization is always prepared for customer/health inspection. While running a smooth operation, the Operations Manager is also required to manage food and labor costs, identify possible time and temperature danger areas, and confirm proper rotation on all food items products using the FIFO (first in, first out) method.
Primary Duties & Responsibilities:
â¢ Approve the quality of opening and closing procedures by performing regular walkthroughs with the kitchen staff.
â¢ Ensure and Motivate kitchen employees to consistently follow all procedures, guidelines and recipes
â¢ Work with the front of the house manager to monitor labor, and work together to achieve daily sales goals
â¢ Protect the customer experience by guaranteeing packaging, food presentation, and quality meets restaurant standards
â¢ Use daily kitchen shift inspection readiness findings to identify areas that need improvement and provide quick solutions
â¢ Work with Owner/General Manager to identify all areas of the kitchen that need maintenance or repair
â¢ Work with General Manager to identify any kitchen small-wares items that need repair or replacement
â¢ Coach the behaviors of all kitchen staff members and provide positive/constructive feedback when applicable
â¢ Work with the Chef to identify specific areas of necessary training and supervision
â¢ Ensure all kitchen systems are in effect daily including but not limited to Prepped Food Inspections, Waste Tracking, Cooking Times and Temperatures for all food items
â¢ Work with the Chef to order or assist in ordering restaurant stock, produce, bread etc.
â¢ Oversees store inventory, confirming that stock is being used properly (using FIFO method) as well as ensuring kitchen and stock areas are clean and organized
â¢ Be fully capable of following the opening/closing procedures of the restaurant and versed in back office Orca Inventory, Order Guides use and other computer applications
â¢ Bachelor's degree in Culinary Arts or related field preferred but not required
â¢ 2+ years of full-service restaurant experience; management is a plus
â¢ Bi-lingual preferred
â¢ Serv-Safe certified preferred
â¢ Work a minimum of 50 hours per week, and have open availability including weekends
â¢ Allocate 2 hours every week to meet with other managers, the Owners, and General Manger to discuss operational needs, staffing, and short and long-term goals and targets
â¢ Must be able to lift up to 50 pounds and stand for long periods of time
â¢ Must have reliable transportation and have the ability to open (6 am) and/or close (12am) the restaurant
â¢ Be tech-savvy and understand basic Microsoft applications as well as IOS functions
â¢ Possess strong time management skills
How Are You Successful?
â¢ Guest Satisfaction
â¢ Speed of Service > 95% serve time within 20min after the order is received
â¢ Order Accuracy > 96%
â¢ Overall Guest Satisfaction > 95%
â¢ NOI >17%
â¢ Labor and Sales = General Manager sets monthly targets to be met daily
â¢ Training and Development - You must possess the ability to train, develop, and motivate staff members.
â¢ Competitive Pay with discretionary quarterly incentive bonuses
â¢ Paid Time Off
â¢ Daily meals allowance
â¢ Uniform Allowance
â¢ Leadership Development
â¢ Performance-based raises and promotions