Romano’s Macaroni Grill Hiring for Culinary Manager for Italian Restaurant Job at Waikoloa, HI Full Time

SUMMARY:
The Culinary Manager supports the Management Team in all aspects ensuring the restaurant?s operational needs are met. The Culinary Manager is accountable for food cost controls, food standards, ordering, team member engagement and the Guest Experience as it relates to kitchen operations.
The Culinary Manager must demonstrate strong communication skills and leadership abilities. The Culinary Manager shares responsibility for the selection and development of the Team Members while upholding all kitchen standards and ensuring all food and beverage is served according to standards. The CM also shares responsibilities in maintaining a safe and sanitary work environment which is compliant with all applicable operational standards and health regulations.
The CM ensures consistent kitchen execution and profitability by providing and ensuring on-going quality training, coaching and follow-through.
ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Strong understanding of all dining room and kitchen systems and operations; including the ability to run effective shifts in all aspects of the restaurant.
• Provide direction, coaching and leadership for all kitchen team members, including training on safety and sanitation, Ecosure standards and company policies and procedures.
• Conducts full Ecosure walk once a month and follows up on findings
• Conducts self- audit health inspections
• Oversees and manages daily, weekly, monthly cleaning schedules
• Responsible for establishing and communicating goals and accomplishments to General Manager and/or Director of Operations on regular basis
• Ensures completion of tasks for each shift according to the SMART checklist.
• Ensures the Management Team and Team Members? continued development and focus on food knowledge
• Responsible for producing kitchen schedule to effectively maintain labor goals while optimizing Guest satisfaction
• Ensures 100% adherence to all aspects of food quality
• Ensures Facilities preventative maintenance programs are implemented and followed, utilizing company programs
• Responsible for compliance with safety policies/procedures [e.g. use of safety tools (cut gloves, west floor signs, etc. . .)]
• Directs planning, implementation and training for all menu and special rollouts with 100% adherence to specifications, builds and standards.
• Maintains awareness of guest reviews results for areas specific to kitchen execution
• Manages weekly food and supply inventories
• Plans for and depletes inventory.
• Responsible for meeting the restaurant?s financial goals, including cost of sales (managing ordering and inventory); labor (labor planning and scheduling); and hiring, developing and retaining the best Team Members

Job Type: Full-time