Job Application - Myron Mixon BBQ

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BOH Shift Manager

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Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

Our BOH Hourly Shift Manager takes direction from the Executive Chef/Kitchen Manager and Sous Chefs while supporting the daily operations of the kitchen. A Back of House (BOH) Shift Manager is responsible for leading and supervising the kitchen operations during their assigned shifts, ensuring food safety, quality, and efficiency. They oversee kitchen staff, manage inventory, maintain cleanliness, and coordinate with the front-of-house to ensure a smooth operation throughout the shift. Additional responsibilities include but are not limited to maintaining, and improving our standards, achieving financial and labor objectives, and maintaining a positive work environment.

DUTIES & RESPONSIBILITIES

·        Implementation of all policies, procedures, standards, specifications, guidelines, and training programs.

·        Monitor food and products to ensure consistent preparation and serve according to the restaurant’s recipes, portioning, cooking, and serving standards.

·        Achieve company objectives in sales, service, quality, appearance, sanitation, and cleanliness of facility through the training of employees and by creating a positive, productive working environment.

·        Fill in where needed to ensure kitchen service standards and efficient operations.

·        Continually strive to develop team members in all areas of professional development.

·        Keep all equipment clean and in excellent working condition through personal inspection and by following standard preventative maintenance programs.

·        Run shifts and support all areas of the kitchen during assigned shifts.

·        Be knowledgeable of restaurant policies regarding team members and administer prompt, fair and consistent progressive discipline for violations of company policies and procedures.

·        Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

·        Ensure and oversee that all products are checked in as they enter the building.

·        Meet and seek to improve upon all budgeted costs and expenses.

·        Additional duties as determined and assigned by other managers.

·        Oversee all FOH daily duties and ensure Kennedy Concepts standards, policies, and procedures are met.

·        Directing, training, and motivating kitchen team members to meet operational goals and food standards. 

·        Verify daily checklists and side work sheets are consistently completed.

·        Display strong leadership skills through hard work, loyalty, dedication, motivation, and honesty to all team members and Kennedy Concepts

·        Ability to provide information and details pertaining to performance improvement with back of the house team members.

·        Participate in monthly FOH and BOH team meetings.

·        Train BOH team members using the proper Kennedy Concepts training materials.

·        Follow and maintain all training material standards and ensure BOH team members are held to those same standards.

·        Adhering to food safety regulations, quality control standards, and recipe execution. 

·        Maintain the interior, exterior, and equipment for all Kennedy Concepts locations regardless of assignment.

·        Provide the highest standard of operation and cleanliness for every location and piece of equipment.

·        Report maintenance or repairs needed immediately to General Manager for timely repair completion.

·        Responsible for the cleanliness and organization of the entire store

·        Always ensure the BOH is kept extremely clean and sanitized.

·        All Health Department rules and codes should be followed 100%

·        Health Inspection scores should always be greater than a 93.

·        Resolve all pest control issues immediately and contact pest control services if issues are discovered.

·        Maintain the highest standard in food quality so that it meets Kennedy Concepts highest standards.

·        Keep Kennedy Concepts food recipes, ingredients, and plate presentations consistent.

·        Hold Kitchen accountable for creating high quality food.

·        Manage overtime responsibly and make the appropriate cuts to limit overtime needs.

·        Hold supervisors and team members accountable and ensure everyone follows Kennedy Concepts policies and procedures.

·        Work shifts when necessary to cover vacation time off, PTO time off, staff shortages etc.

·        Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest-focused mentality.

·        Proven experience with food purchasing, storing, sanitation, and inventory practices and procedures.

·        Understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures

·        Experience with implementing successful training documentation and modules.

·        Knowledge of restaurant safety and sanitation

·        Possess a SERV Safe certification.

·        Confidence using labor cost control and labor scheduling.

·        Skilled strength in leadership, interpersonal communication, and staff development

·        Exceptional organizational skills to manage an operation with many moving parts.

·        Proficiency with Microsoft 360 platform

·        Varied POS system experience

·        Be able to work in a standing position for long periods of time (up to 5 hours)

·        Can reach, bend, stoop and frequently lift up to 50 pounds.

·        Ability to motivate team members.

·        Strong track record of training and developing team members.

·        Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems.

·        Able to identify opportunity areas and create plans for action.

·        Ability to work calmly and effectively under pressure.

·        Display self-motivation, organization, and an ability to solve problems in many situations.

·        1 year or more of restaurant experience OR 6 months or more of culinary experience

·        Minimum of 6 months as a Certified Trainer (CT) OR 1-year of successful results as a Restaurant Manager of a high-volume restaurant