Reports to

Director and Senior Director Team

Pay Range: 

$24+/hour

Travel Requirements: 

5-15% local driving

Status/Classification: 

Full-Time: 40+ hours/week

Primary Availability: 2 PM - close (at least 3 shift per week)

Back of House Manager Role Description 

A Back of House (BOH) Manager is a leader in the restaurant that oversees the supervisors and team captains and holds additional business responsibilities. The BOH Manager oversees and coordinates kitchen strategies and puts ideas into action that drive the store towards our vision which accounts for food safety compliance, speed and quality.

Requirements 

• Ensure Team Members are delivering a “REMARK”able pick up and delivery guest experiences.
• Serves the role of developmental coaching for the team members, team captains, and supervisors.
• Involved in planning and day-to-day coaching/training.
• Works on a cross-functional leadership team to ensure success across all departments.
• Held accountable for the success and failure of the restaurant in their area.
• Attend all annual mandatory leadership meetings.
• Closes 1 night a week and works a minimum of 40 hours a week.

In-Restaurant Responsibilities 

• Is instrumental in coaching leaders: certified trainers, team captains, and restaurant leadership
• Create your own “I Wills Goals” for the year, weekly schedule to post at DC
• Attend 1:1 Meetings with the Direct Report Leader
• Facilitate Bi-weekly meetings by rotation: with leadership team and ensure action items are addressed by the specified time
• Attend Strategy Team meetings: present operation updates
• If there is no meeting during peak lunch hours then support the leadership team for lunch operations (11:30AM-1:30PM). 
• Scheduling for the BOH
• Oversees training of BOH
• Involved in planning and day to day coaching/training
• Holds leadership team accountable to goals and requirements
• Meets with leadership to put systems in place and ensures that tools and resources are available to reach expectations
• Checks the email daily for communications
• Works on a cross-functional leadership team to ensure success across all departments
• Directly responsible for inventory: rotation, new products, lean inventory, minimizing food cost gap
• Delegate and train tasks to managers and supervisors according to restaurant needs
• Complete all Kitchen Pathway training 
• Responsible for End of Month (EOM) activities
• Ensure that all CFA food products are labeled, timers are being used, food dates are correct, refrigeration is accurate, and addressing any kitchen equipment needs.
• Ensure that all CFA food product is available for sale/use 
• Support restaurant cleanliness and create system for kitchen food safety

Skills & Qualities 

• Proven self-starter 
• Strong leadership skills 
• Capable and passionate about building relationships with guests 
• Organized, strong planning and project management skills 
• Ability to keep proper records and documentation of sales 
• Strong communication skills 
• Detailed and observant 
• Ability to multi-task and delegate responsibility when appropriate 
• Ability to make decisions quickly 
• Resilient - able to handle setbacks 
• Able to partner well with leadership team and communicate in a timely manner
• Excited to work with young adults and be a positive influence