Kitchen Manager

As the Kitchen Manager, you are an ambassador of good vibes, MANDY’S VIP guest experience and MANDY’S core values! You are a positive, accountable and self-motivated leader who enjoys planning, prioritizing and executing their work in a way that makes their team feel valued. You believe in training and development and understand that feedback is key to unlocking your team’s potential. Your main responsibility at MANDY’S will consist of ensuring that your location’s Back of House (BOH) kitchen operation is running smoothly and efficiently. You will oversee food and supply orders, review budgets, schedule staff, ensure health and safety standards are met and that all MANDY’S policies, procedures, processes, values and commitments to quality are in place and being followed. You will be responsible for consistently reaching food and labour targets as well as maintaining a high standard of excellence proven through quarterly audits. Under your supervision, you will have a team of BOH Team Captains and Salad Artists who will be responsible for producing our wholesome, fresh and flavourful MANDY’S orders. You will report to the location’s General Manager and will work in collaboration with the Guest Experience Manager to ensure our guests are always satisfied.

A DAY IN THE LIFE

EMPLOYEE MANAGEMENT

• Role model MANDY’S brand, culture, values and competencies;
• Conduct yourself in a professional and polished manner and serve as a role model for your team;
• Create kitchen schedules and oversee the planning, coordination and supervision of team members while consistently reaching labour targets.
• Support an open, safe, understanding and accepting space for all, including a work environment where our team can bring their best self, feel confident in their work, and where feedback is valued;
• Lead with positivity, empathy and have high standards for excellence;
• Be expertly knowledgeable and practice MANDY’S policies, procedures, standards etc.
• Hold self and others accountable for their work;
• Owns self-development and asks for on-going feedback from others;
• Unlocks full potential of kitchen employees by providing specific, solution oriented and constant feedback;
• Creates a positive learning environment by providing clear, specific, timely and respectful coaching to team members to ensure operational excellence;
• Assess team’s performance, recognizes changes in team members morale/performance and addresses poor performance in a timely way.
• Partner with General Manager for team members growth and development and/or to manage performance concerns;
• Follow the MANDY’S performance evaluation process with the kitchen team in partnership with the General Manager;
• Supervise the orientation, training and development of new kitchen team members;

OPERATIONS AND GUEST EXPERIENCE

• Manage the restaurant’s kitchen operations (BOH) with passion and integrity to create a pleasant work environment and ensure it runs smoothly and efficiently!
• Responsible for all aspects of the site’s food management process, including food and ingredient orders, to consistently reach KPI food targets.
• Responsible for inventory control and management
• Ensure the strictest quality, safety and hygiene standards.
• Create a positive experience for our guests by ensuring that kitchen team members are skilled, well-trained and produce work that meets company standards;
• Provide guidance to team members on operational and procedural questions in accordance with company standards, provide continuous coaching and feedback to new and existing members to maintain strict operational consistency.
• Continuously review kitchen operations to identify improvement opportunities;
• Recruit and hire kitchen staff in collaboration with the General Manager;
• Perform administrative and other tasks requested by the General Manager, District Manager and headquarters team.

WHAT YOU BRING TO THE TABLE

• High school diploma or equivalent;
• Previous restaurant management experience (1 to 2 years as assistant manager, kitchen manager, department manager, etc.)
• Kitchen experience, food preparation, recipes and cooking.
• Culinary or hospitality diploma (asset)
• MAPAQ certification (asset)
• First aid certification (asset)
• French required, written and spoken
• Ability to quickly grasp facts, analytical mind, facility with numbers, attention to detail and ability to make strategic decisions in a timely manner.
• Team spirit, leadership and good communication skills
• Confidence, integrity, ability to manage stress, energy, autonomy, initiative, flexibility and concern for quality and organization.
• Ability to adhere to the company’s policies and programs and meet compliance needs.
• Comfortable in rapidly evolving and continuous environments
• Ability to stand for long periods and/or work under heat.
• Ability to work closely with other people.
• Knowledge of POS systems (point of sale)
• Knowledge of technology (ex: GSuite, Asana, Restock, Canva, etc.)
• Capable of lifting up to 50 pounds