The Kitchen Manager at Hi-Pointe Drive In is responsible for managing the kitchen of one of St. Louis’s best fast casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires a high level of accountability, a genuine love for people and the ability to serve A LOT of burgers. Although the Kitchen Manager is responsible for profitability, success is also measured on your ability to develop the team, inspire them to be their best, and to create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Kitchen Manager is expected to execute company recipes and food standards and be able think outside the box with our ‘daily creations’ (check our Instagram @hipointedrivein).

The Kitchen Manager is responsible for…

• Hiring, training, and developing the BOH team which consists of 15-25 team members
• Flawless shift execution
• Working with shift leaders to become better leaders and to execute shifts independently
• Managing BOH labor cost which includes weekly scheduling for the BOH team
• Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
• Creating daily specials that are crazy enough to be considered Hi.
• Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
• Streamlining the kitchen processes to maintain fast casual ticket times
• Creating and maintaining a positive culture where people want to work, and people are pushed to be their best.
• Taking care of your kitchen, by ensuring all equipment used is in safe working condition, checked, and regularly serviced
• Maintaining and delegating checklists to ensure effective running of the kitchen.
• Regularly testing product to ensure the quality and the execution of recipes meets the standards set out by us.
• Communicating company messages to BOH staff in order to inform them of any changes to product or policies.
• Ensuring all team members meet all restaurant standards for safety and food handling.
• Adhering to company standards, including personal hygiene and appearance
• Assisting in community related events, festivals, etc.
• Serving as an ambassador of Hi. And having pride in who we are

Qualifications:

• Minimum of 5 years restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or in the retail /hospitality industry preferred
• High school diploma or equivalent required, some college preferred
• Serv Safe Certification
• Hepatitis A vaccination record

Job Summary:

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis’s best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Assistant General Manager is responsible for the profitability of the restaurant, success is also measured by your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein).

Hi-Pointe was founded with the goal of creating a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that by focusing on the things that matter most, success is inevitable. 

Here are a few sayings that define what we care most about…

Honored Hospitality – We don’t take the privilege of service for granted. Every time you set foot in our coop, or just take home some tasty chicken, we’re thankful. We show it. And that’s what hospitality smells like.

People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals for now and into the future.

Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners, paired with providing culinary leadership is really what you’re tasting.

The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

The General Manager is responsible for…

• Building a best-in-class team which includes hiring, training, and developing your management and hourly team
• Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
• Operational excellence, maintaining flawless shift execution
• Working with shift leaders to become better leaders and execute shifts independently
• Managing Restaurant labor costs which include weekly scheduling for the team
• Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
• Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
• Streamlining the kitchen processes to maintain fast casual ticket times
• Creating and maintaining a positive culture where people want to work, and people are pushed to be their best.
• Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
• Maintaining and delegating checklists to ensure effective running of the kitchen.
• Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
• Ensuring all team members meet all restaurant standards for safety and food handling.
• Adhering to company standards, including personal hygiene and appearance
• Assisting in community-related events, festivals, etc.

Responsibilites include:

• General customer interactions 
• Cleaning and resetting tables 
• Assisting service needs as they arise
• General restaurant maintenance and upkeep
• Fill Ice 
• Take trash out 

Responsibilities include:

• Customer interaction
• Act as point of contact for guest orders and comments.
• Handling payments and reciepts in store.
• Deliver food orders from the kitchen to guests' tables rapidly and accurately.
• Maintain cleanliness and stocking of dining room, beverage station, patio, and bathrooms.

Responsibilites include:

• Cleaning and stocking of all food and drink service ware
• General maintenance of dish area and kitchen

Responsibilites include:

• Food preparation and assistance to Chef and Sous Chef
• Responsibility for maintenance and food safety of assigned station.
• Setting up stations and stocking neccessary supplies.
• Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.
• Cleaning and organizing stations and other kitchen equipment.

Responsibilites include:

• Follow the prep list created by chefs to plan duties.
• Lable and stock all ingredients on shelves so they can be easily accessible
• Measure ingredients and seasonings used in cooking.
• Undertake basic cooking duties such as reducing sauces, chopping vegetables, and preparing meats for cooking.
• Ensuring all food and other items are stored properly.

Hi-Pointe Shift Leader Job Description:

When you become a shift leader at Hi-Pointe you will be expected to handle a lot, but we are committed to giving you the necessary training, development, and continued support to set you up for success. Use your fellow management team, and every leader in the company to help you with any questions you may have. Below are some baseline expectations for the job.

• Appearance: – Always come to work prepared and looking professional, the rest of the team looks to you as an example of how to represent the company. Always wear a clean shirt.
• Store Key: You will be given a key to the store. This is a great responsibility and should not be taken lightly. Take care of your key – you will be held responsible if the key is lost.
• Alarm Code: Your GM/KM will give the alarm code to your location, never share this code with any team member or vendor unless directed by your GM/KM
• Store Appearance: Your store should always be clean and stocked. Review deep cleaning checklists and walk your location to see if there are any cleaning issues to be addressed. Equipment should be checked for cooling issues and general upkeep. If you notice an equipment failure report the issue to your GM/KM immediately. As a member of the management team it is your responsibility to set the standards, never walk by something that is not perfect.
• Cash Manager:  As a FOH shift manager in your store, you are responsible for the cash-on-hand. Ultimately your GM is responsible for your actions. Always be mindful of cash handling policies and procedural changes that occur in your store.  Remember, without cash money, we can’t pay our bills!!
• Team Member and Customer Safety:  Review your incident report and ask your GM questions if you do not understand the requirements. Always know the location of the incident report. Safety is our priority.
• Customer Interaction:  As a manager on duty (both FOH and BOH), you will be engaging with customers and responding to customer incidents, questions, issues. Remember that you are empowered to make decisions to help the customer. If issues arise that you do not feel comfortable with handling, contact your GM/KM. You will never be wrong as long as your actions are done with integrity and hospitality in mind.
• Labor Management:  One of the roles of a shift leader is shift labor management, with this comes having to make the decision to send team members home during slow volume hours. Always be fair when sending team members home early, take turns, ask for volunteers or even draw straws. But always remember, never sacrifice guest experience for the sake of labor.