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AT MINT HOUSE YOU WILL Play a key role in standing up property operations and operational structure, including the hands on implementation of all back-end and access systems, brand collateral and messaging for guest spaces in partnership with Regional Director of Operations.
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A great restaurant general manager ensures that customers are satisfied while managing back-of-house priorities. The restaurant general manager is responsible for finding suitable staff and training them, keeping a record of all income and expenses, and working with kitchen staff to develop a menu.
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Providing, directing, and scheduling Front of House and Back of House training to ensure all team members have current knowledge of all Ruby Tuesday policies, procedures and specs.
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Kitchen managers are responsible for assisting the leadership team in all aspects of kitchen operations for the back of house and are responsible for supervising the team members and team leaders for an entire shift and may be assigned to open or close the restaurant following established opening and closing procedures.
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The successful Galley Kitchen Supervisor, in conjunction with the sous chef, participates in managing back-of-the-house cruise execution to ensure consistently high levels of quality, service and guest sanitation satisfaction while maintaining a high level of profitability.
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Running successful shifts in the front of house dining and back of house kitchen. One year of Key employee, Shift Supervisor or Hourly management related experience preferred.
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Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up. Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality.
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A minimum of 2 years' experience as a kitchen manager/managing back-of-house operations, either in Quick Service Restaurant (QSR) or full-service restaurant. The Kitchen Manager is responsible for overseeing the daily operations of their restaurant's back-of-the-house.
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Our Back of House positions may include a few different areas. The Prep Cook duties include: Prepares foods for cooking based on prep lists and manager directions; Prepares food of consistent quality with recipe cards and production and portion standards; Cleans and sanitizes station at beginning and end of shift which may include light dishwashing; Protects establishment and guests by adhering to sanitation and safety policies; other duties as requested by management.
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Manage the day-to-day operations of the restaurant (front or back of house) Our house-made and globally-inspired soups, salads, sandwiches, and desserts are made with real, whole food that is prepared daily on-site, in-site in our kitchens.
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Oftentimes, the AGM will be called upon to be first level of contact as they are frequently the only manager at the restaurant when an issue arises. Ensure all equipment is in good repair and/or taking steps to ensure repairs are made and/or equipment is taken out of duty to avoid injury or accident to others if deemed appropriate in the discretion of the AGM.Manage all processes including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, food safety, etc.
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Effectively control the flow of customers and the interaction between the front and back-of-house throughout service. Perform Special projects as necessary for the General Manager and/or Food and Beverage Director.
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These include: The Dishwasher duties include: Ensures the availability of clean dishes by washing dishes, pots, pans, and flatware; Prepares dish area and kitchen for next shift by cleaning and restocking; Unloads and stores deliveries as needed; Sweeps and mops floors, especially in the event that items are broken or spilled; Takes out the trash and rinses garbage cans; Protects establishment and guests by adhering to sanitation and safety policies; Other duties as requested by manager.
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Master restaurant systems (Front and Back of House) Since its founding in 2013, WRHG has grown from two fast-casual pizza locations to a portfolio consisting of 9 Pyro's Fire Fresh Pizza locations, 6 Abner's Famous Chicken Tenders locations, 1 Levee Coffee & Creamery location, 3 Wolf River Brisket locations, and a brand-new fine dining concept, Limelight.
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Supervise front and back of the house, manage inventory, handle cash management, support General Manager with day to day operations, and enforcement of the Company's policy and procedures.
Starting at $30,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday
back of house manager jobs
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