Under the supervision of the Public House General Manager and Culinary Director, oversees, directs, and coordinates the planning, organizing, training, and leadership necessary to achieve objectives in costing, employee retention, guest satisfaction, food quality, cleanliness and sanitation of all back-of-house operations. This position will be at the Round Barn Brewery & Public House in Baroda, Michigan.

• Serve as a positive example of providing exceptional customer care

• Act as a constant presence in the kitchen to ensure service is running smoothly

• Provide management for all back-of-the-house staff

• Responsible for holding back the house staff accountable for their job responsibilities

• Work hand-in-hand with all back-of-the-house staff to provide on-the-job training in the areas of product knowledge, customer service, and food service procedures

• Responsible for overseeing the completion of the Back of the House schedule

• Responsible for overseeing and delegating prep schedules

• Responsible for learning new weekly food specials and teaching presentations and process to kitchen staff

• Responsible for reporting daily shift reports to leadership to keep open communication

• In conjunction with the General Manager and Culinary Director, participate in interviews and make hiring recommendations

• Responsible for conducting reviews and disciplinary action for all back-of-house staff

• Responsible for overseeing weekly and monthly food inventory and verifying that it is done accurately

• Responsible for weekly ordering for back-of-the-house needs

• Complete QSR for invoices, food costing, and recipes

• Communicate regularly with the Culinary Director and General Manager regarding menu changes and specials to be able to effectively communicate the process/procedures with these changes to the menu to staff

• Cross trained and available to work any back-of-house position as needed

• Ongoing working knowledge of the POS system and QSR program

• Provide direct support to the General Manager

• Develop and build teams to promote a positive, productive work environment

• Other duties as assigned

Essential Job Functions

• Provide direct management for all back-of-house staff and operations

• Responsible for completing the back-of-house staffing schedule

• Responsible for overseeing accurate weekly and monthly inventories

• Responsible for all back-of-house ordering and vendor communications

• Develop and promote a positive and productive work environment

• Provide both formal and informal feedback to support staff development

• Develop/recommend new menu suggestions based on customer feedback and demand

• Exhibit creativity and passion in menu item development   

• Provide backup and support for any back-of-house position as needed

Supervisory Responsibility: This position manages and supports the back of house restaurant operations, primarily including the Assistant Kitchen Manager, line cooks, prep cooks, and dishwashers. 

Work Environment: This job operates in a full-service restaurant environment. This role routinely uses standard office equipment such as computers/POS systems, phones, photocopiers, filing cabinets, and fax machines.  This role also routinely uses hot cooking surfaces, knives, ovens, and cleaning products/chemicals to support sanitization processes. 

Physical Demands: This is a moderately physically demanding position. It may require lifting to 50 pounds and frequent walking and standing for long periods.

Position Type and Expected Hours of Work: This is a full-time, exempt position. Days and hours of work vary based on hours of operations and season. 

Travel: No overnight travel is expected.  May be required to travel to other company properties or to industry-related events. 

Required Education and Experience

• Must be 18 years of age

• High School Diploma required- Bachelor’s degree preferred

• Previous restaurant management experience required- 3 years minimum
  
  

Additional Eligibility Qualifications

• Experience with Toast POS software

• Strong organizational skills

• Ability to work a flexible schedule, including weekend and night shifts

• Excellent verbal and written communication skills

• Proven record of effectively leading teams

• Current ServSafe certification