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;
- Responsible for following MANDY’S performance review process with kitchen team in partnership with General Manager;
- Responsible for overseeing new kitchen team member orientation, training and development;
OPERATIONS & GUEST EXPERIENCE
- Manage the restaurant’s kitchen (BOH) operations with passion and integrity to create a great working environment and ensure it runs smoothly and efficiently!
- Responsible for all aspects of the location’s food management process, including food and ingredient orders, FOH ordering, in order to consistently achieve food KPI targets
- Responsible for inventory control and management
- Ensuring the utmost standard of quality, safety and hygiene
- Create a positive experience for our guests by ensuring kitchen team members are knowledgeable, well trained and produce work that aligns with company standards;
- Provide guidance to team members on operational and procedural matters as per company standards, provide ongoing coaching and feedback to new and existing members to maintain strict operational consistency
- Constantly review kitchen operations to identify opportunities for improvement;
- Recruit and hire kitchen personnel in conjunction with the General Manager;
- Execute administrative tasks and other tasks as requested by the General Manager, District Manager and Head Office team.
WHAT YOU BRING TO THE TABLE:
- High School diploma or equivalent;
- Prior restaurant management experience (1-2 years experience as an assistant manager, kitchen manager, floor manager, etc).
- Kitchen, prep, recipe, and cooking experience
- Possess a degree in a culinary or hospitality area (asset)
- MAPAQ certification (asset)
- First-Aid Certified (asset)
- French required, written and spoken
- Ability to quickly grasp facts, an analytical mind, facility with numbers, attention to detail and the ability to make timely and strategic decisions
- Team spirit, leadership and good communication skills
- Confidence, integrity, ability to manage stress, energy, autonomy, initiative, flexibility and a focus on quality and organization
- Ability to adhere to company policies, programs and meet compliance needs
- Comfortable in fast-paced and continuously changing environments
- Able to stand for long periods of time and/or work around heat
- Can work around others in close quarters.
- Knowledge of POS systems (point of sale)
- Tech savy (ex: GSuite, Asana, Restock, Canva, etc.)
- Able to lift up to 50 pounds
Job Type: Full-time
Pay: $50,000.00-$59,000.00 per year
Benefits:
- Dental care
- Extended health care
- Life insurance
- Store discount
Ability to commute/relocate:
- Toronto, ON M6J 2Y7: reliably commute or plan to relocate before starting work (required)
Experience:
- Hospitality: 1 year (preferred)
Work Location: In person
