About the role
Job description:
The Role:
The Culinary Operations Manager oversees all culinary operations, ensuring operational consistency, culinary excellence, and brand standards are maintained at every location. This hands-on leadership role involves kitchen systems management and innovation, culinary training development, new location openings, event preparation, and team development both locally and at off-site events across the country. The ideal candidate thrives in dynamic environments, is detail-oriented, and passionate about Italian American cuisine and hospitality.
As The Operations Manager You Will...
* Embody the company's core values, culture and brand. * Be an Expert on the company's historical evolution.
Culinary Leadership & Standards
* Oversee culinary operations across multiple restaurant locations. * Ensure consistent execution of recipes, plating, and presentation. * Create, test, and implement new recipes for core menus, seasonal features, and special events. * Develop, maintain, and update build sheets, prep lists, and kitchen systems to standardize operations. * Conduct regular kitchen visits and audits to maintain food quality, cleanliness, and safety standards.
Operational Oversight
* Create and maintain comprehensive build sheets for every menu item, detailing portion sizes, plating instructions and allergen information * Develop and oversee prep lists, production schedules, batch recipes and par level guides for all Back of House operations. * Lead regular documentation audits to ensure systems are properly followed and up to date. * Monitor and manage prep lists, cleaning lists, food cost, labor, inventory, and operational efficiencies. * Partner with purchasing to source and manage ingredients, equipment, and vendor relationships. * Travel as needed to support off-site events and ensure operational execution aligns with company standards.
Guest Experience
* Partner with the Front of House Leadership to ensure seamless food service and guest satisfaction. * Uphold and enhance the company's reputation for outstanding Italian American cuisine and service.
Operational Oversight & Event Execution
* Oversee food production systems, inventory management and BOH labor scheduling across all units * Travel as needed to support new store openings, special events and culinary activations. * Participate in new store openings with a focus on training culture, core values, history, and brand language. * Conduct Back of House orientation for the culinary employees.. * Provide strategic support to restaurant management by offering shift coverage when needed. * Plan and organize kitchen operations for on-site and off-site events, including festivals, pop-ups, brand activations, and private events both locally and nationally, including placing and receiving orders, coordinating staff for prep and production.
JOB REQUIREMENTS:
Technical
* Strong Computer Skills (Microsoft Office, Brink POS preferred) * Ability to calculate theoretical food costs. * Ability to forecast revenue, purchasing, and labor.
Language
* English * Basic Spanish, Portuguese, French-Creole (preferred but not required)
Experience
* A minimum of 3 years as a successful leader in a full-service restaurant. * Extensive experience in recipe development, build sheet creation, and BOH operational documentation. * Experience planning and executing food festivals and marketing events of all guest counts.
Certifications
* ServeSafe Certified * Basic Allergy and Choke Training Certified
Travel
* This is a highly mobile role. You are expected to be circulating throughout all open restaurants outside of your home base a minimum of 80% of your scheduled work week. * You must have a reliable form of transportation.
Work Environment:
* This position is a corporate, project-focused, hands-on restaurant operations role. * Anticipated Schedule: Tuesday-Saturday 10 hrs per day (Available 7 days a week for full hours of business). * Your schedule around restaurant openings will adjust to include weekends based on the opening training schedule 2 weeks prior to an opening and 2 weeks after an opening. * As with all restaurant operations roles, this is subject to change based on the needs of the company. * Must be able to work on your feet for up to 10 hours at a time and can lift up to 50lbs. * Must be able to travel to all locations, based on the needs of the company.
ROLE COMPETENCIES:
Detail Oriented
* Working attentively, thoroughly, and responsibly.
Functional Expertise and Usage
* All corporate appropriate systems, finance, and HR management.
Organizational awareness
* Possessing and utilizing knowledge about the organization's systems, culture, and procedures to spot potential issues and opportunities.
Oral communication
* Effectively formulating and communicating ideas and information. * Ability to eloquently communicate to groups of all sizes.
Financial Awareness
* Strong financial acumen for food cost control, inventory management, and labor efficiency * Actively optimizing costs and investments when making financial decisions
Integrity
* Upholding generally accepted social and ethical standards in job-related activities and behaviors.
tion, active listening.
Benefits:
* Dental insurance * Health insurance * Paid time off * Vision insurance
Work Location: In person