At Montana’s we strive to own the BBQ & Bar space in Canada. Food is a huge part of our lives and we play favourites! We LOVE anything and everything from the grill. We love our food to be authentically smoked, saucy, grilled, meaty, tender and delicious. Our team is authentic, carefree, down-to-earth, unpretentious, energetic and fun. As a Heart of House leader, you are responsible for consistently and accurately producing the fire-grilled awesomeness that our Guests have come to expect.
With your high-volume restaurant expertise, strong culinary background and eye for quality and consistency, you ensure that every menu item that leaves the kitchen is a Picture Perfect one that meets the highest standards we keep – made with only the freshest ingredients. You are the ambassador of food quality, food safety and maintaining a clean, physical plant workplace. As a strong people leader, you also demonstrate an enthusiastic commitment to growing your people and the continuous improvement of the restaurant. You will deliver on the promise to deliver quality food and beverage and the Perfect Guest Experience.
Duties and Responsibilities
● Contribute to the infectious energy of our team
● Manage all ongoing operations of a restaurant kitchen while achieving business requirements (including reporting, adherence to local and provincial legislation and regulations, development of reports, measuring and achieving KPIs, etc).
● All recruitment, training, and ongoing scheduling, and performance management of hourly kitchen Q-Crew.
● Ensure Guest Experience is maintained by quickly and effectively resolving Guest complaints when received in the kitchen.
● Ensure all timing standards, food quality and consistency standards are adhered to.
● Respond to changing volume patterns – weather, community events.
● Leading a workforce of 20 or more teammates, including training and development, coaching for success, succession planning and performance evaluations.
● Follow all operational policies and procedures
● Follow Montana’s Manager Look Book guidelines
Deliver a Perfect Guest Experience
● Monitor the improvement of all KPI’s regarding Food Quality and Safety.
● Identify root causes of gaps in Guest Satisfaction and Food Quality and assist in the development of corrective and proactive action plans where appropriate.
● Where appropriate follow-up and successfully resolve all Guest complaints and ensure root cause is identified and corrected.
Montana’s Culinary Manager
● Coach kitchen Q-Crew to ensure consistent delivery on our promise to create consistent, quality food.
● Take the opportunity to be Guest facing – deliver food and communicate with Guests on a regular basis to gain insights on how you impact the Guest Experience.
● Complete your online learning tests as required.
People Development – Q-Crew Engagement
● Develop Assistant Kitchen Managers/Supervisors and HOH Q-Crew by ensuring regular one-on-one meetings, on the job learning, side by side training, training and development, regular coaching, and performance improvement measures including Performance Appraisals.
● Leverage RECIPE Training resources in the development of Q-Crew and Supervisors to enhance retention and support the “Grow from Within” strategy.
● Be unwavering in choosing new talent – adhere to Recruitment and Selection processes.
● Follow all Training curriculum for each role and new hire.
● Foster a culture of recognition and rewards focused on the achievement of KPI’s, food quality and performance.
Guest Experience Results
● Develop tactics that create an engaging environment where all Q-Crew work together as a team, have fun and show genuine appreciation for the Guest Experience and each other.
● Financial and Restaurant Profitability.
● Work with the General Manager and other Restaurant Leaders to support plans that enhance financial health to the business.
● Responsible for co-ordination of labour cost controls, food cost controls and monitoring of cost budgets.
● Proactively partner with the General Manager to monitor financial performance to deliver on key financial results such as same restaurant sales and average cheque, EBITDA, profitability and royalties.
● Inspire and motivate in a fast paced, high volume, and exciting environment.
Restaurant Quality / Operational Excellence
● Maintain and enhance brand standards by ensuring systems and processes are in place and adhered to.
● Follow restaurant maintenance programs ensuring immaculate facilities and equipment.
● 100% compliance and engagement in menu launches, test menus, new equipment, programs etc.
● Partner with General Manager to follow-up on all internal RECIPE audits to develop and ensure solutions are implemented and sustained.
● Comply with provincial legislation regarding employment standards, human rights, Health & Safety, WHMIS.
● Responsible for ensuring successful third party audits including Steritech, Provincial legislative compliance (ESA), Pest Control etc.
● Develop and follow-up on all Food Safety action plans to ensure future compliance and reduce potential liability.
● Ensure compliance with respect to cash and inventory controls.
● Subject matter expert on all restaurant systems such as RBOS, Webflex, HACCP, JHSC, provincial workplace safety standards, etc. to effectively coach Managers and Q-Crew on the use of systems, tools and functions.
We’re Looking for These Qualifications and Experience
Montana’s Culinary Manager
● Comprehension of the English language, both written and verbal.
● Diploma in Culinary Management and /or Kitchen Manager accreditation preferred.
● Minimum of 3-5 years of operational experience in a high volume kitchen.
● Good Co-ordination of catering activities for events and special functions as required.
● Strong knowledge of HACCP and food safety standards.
What Makes You the Right Person? - Skills and Fit
● Planning and analytical skills with the ability to prioritize and multi-task in a fast- paced environment.
● Ability to understand complex business metrics and KPIs and recognize how they can be improved in the operation.
● Co-ordination of food and labour cost controls and monitoring of cost budgets.
● Proficient people manager with coaching experience and the ability to listen and respond effectively to Q-Crew and Guest concerns.
● Ability to write reports summarizing restaurant and staff accomplishments and status updates.
● Ability to effectively present information and respond to questions from groups of managers, Q-Crew, Guests, etc.
● Mediation and facilitation skills in order to ensure Guest and Q-Crew related concerns are dealt with immediately and effectively.
● Ability to work in an environment that encourages and fosters teamwork, participation, creativity, openness, honesty, mutual respect, and lots of fun.
What it Takes - Physical Requirements
● Majority of time will be standing in a restaurant kitchen environment.
● While performing the duties of this job, the Manager is regularly required to walk, use hands and fingers, handle or feel, and talk and hear.
● Occasionally lift boxes and other restaurant service equipment.
● Occasionally there will be unhappy Guests to listen and respond to and recover.
Job Type: Full-time
Pay: $45,000.00-$55,000.00 per year
Work Location: In person
