The Crushed Red Kitchen Manager is responsible for managing all functions of the restaurant during opening, mid or closing shifts. Key responsibilities may include hiring, managing, supervising and training restaurant team members, ensuring an Elevated guest experience, ensuring the safety of our guests, team members and property, overseeing the quality of our food and beverage offerings, and preparing and modifying team member work schedules and food and beverage orders to ensure appropriate inventory.

The Kitchen Manager is responsible for directing the operation of the restaurant, attaining sales, controlling costs, achieving profit objectives, and maintaining the highest standards of food quality, service, cleanliness, safety, and sanitation in partnership with the other managers.

Duties & Responsibilities:

• Perform Open/Mid-Day/Closing duties
• Conduct daily briefings on matters of importance to the team members
• Manage all necessary repair and maintenance issues, and supervise cleaning and maintenance of equipment
• Ensure the production of high-quality foods on a consistent basis
• Ensure team member compliance with all audit standards (internal and external audits)
• Facilitate and direct all in-restaurant training programs
• Ensure 100% compliance with all Company policies and laws, including health and safety standards
• Ensure safety and sanitation in the restaurant
• Monitor food and beverage quality and execution and direct team members to ensure compliance with Crushed Red’s standards
• Assign and direct team member execution of cleanliness and safety procedures
• Coach, mentor, and discipline hourly team members
• Provide feedback to General Manager for career development and overall compliance with Crushed Red’s standards
• Monitor and facilitate team member recognition
• Promote and develop in-restaurant training team and career progression
• Train, coach and develop team members to ensure they are providing Elevated service to Crushed Red’s guests and to each other in execution of their responsibilities within the kitchen
• Manage guest relations and guest recovery

Skills and Requirements:

• A minimum of 2 years full service, high volume, fast casual restaurant management experience
• High personal integrity, professionalism and maturity
• Ability to work in a fast paced environment
• Solid relationship management and performance management skills
• Ability to motivate and direct team members and work effectively in management team
• Good communication skills
• Exceptional interpersonal skills, with a focus on listening and questioning skills
• Strong writing and documentation skills
• Ability to absorb and retain information quickly
• Keen attention to detail
• Proven problem-solving abilities
• Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a high-performance, fast paced environment
• Exceptional guest service orientation
• Experience working in a team-oriented, collaborative environment