The BOH (back of house) Manager is a high-level working manager who directs the people & processes responsible for high quality food produced from the Short’s Brewing Company Pub kitchen. The BOH Manager is responsible for the overall operations of the kitchen to ensure they meet operating and financial goals. Daily activities will focus on motivating the BOH team, controlling food and labor costs while maintaining high product standards. This position actively plans, organizes, and trains staff to achieve stated objectives in sales, costs, coworker retention, guest service and satisfaction, food quality and consistency, cleanliness and sanitation. Success in this position is founded upon the following key areas: working to achieve the highest level of team performance, facility management and organization, increased sales and profitability, effective cost controls and hiring, development, training and retention of all coworkers in accordance with all company guidelines, policies and procedures. The BOH Manager will assist with the expedition of food from the kitchen to the guests, working all stations, and supporting where needed when the kitchen becomes extremely busy. In other words, no job is too big or too small; the BOH Manager will always lead the staff and the pub to success.
This is an at-will, hourly position that reports to the BOH Operations Manager and to the Assistant General Manager.
Essential Responsibilities
Ensure all workstation coolers and walk-ins are at the correct temperature
- Be able to make the call on 86 or menu items specials and put a count in the POS. Communicate this clearly with the MOD for FOH so they can update the POS accordingly.
- Make sure the service production team is accurately processing tickets in a timely manner. Make adjustments if necessary.
- Float or expedite as needed. Support the team during service and orchestrate the kitchen operation.
- Generate daily AM prep list and prep team list taking into account seasonality, features, private event needs, historical sales data and any local events that may impact food volume needs.
- Process food orders with food vendors. Ensure adequate substitutions are made if needed. Adjust accordingly with menu and feature changes. Be observant of seasonality & irregular business levels for accurately ordering the correct levels of product to avoid running out or having too much on hand. Strike a balance so that all products are used in a time before expiring or running out.
- Assist in recording and reporting monthly inventory to finance and BOH Operations Manager.
- Reduce and record waste.
- Manage inventory, organize coolers and dry storage areas to accomplish a “sheet to shelf” system for inventory, ordering and deliveries.
- Inspect product deliveries and initiate credits and returns if necessary. Follow up with vendors and operations teams if necessary, to assure credits have been issued.
- Enforce FIFO throughout the kitchen - First In First Out - Standardize proper rotation of all food products from delivery to prep, to service production.
- Maintain clean and organized dry and cold storage inventory spaces with regular audits.
- Ensure the prep team’s products are properly prepared and stocked for service production.
- Ensure all prep food preparation standards are met for quality, consistency and efficiency.
- Ensure all regular cleaning procedures are performed and inspect the results.
- Make sure the back loading dock is clean and clear of debris, garbage, etc.
- Adhere to all safety and sanitation practices.
- Ensure that kitchen (including workstations) is clean, sanitary and in compliance with health code standards.
- Understand how to operate the kitchen equipment including, but not limited to, the slicer, steam wells, Hobart and its attachments, and induction burners.
- Make sure trash and recycling is properly put in their respective dumpsters and lids are kept closed.
- Keep team members on task and focused on the daily objective. Assign downtime tasks
- Submit maintenance and purchase requests as needed.
- Regularly communicate with the Pub Management team about the ongoing status of the BOH operation.
- Maintain up-to-date recipes in the kitchen along with digital documentation of shared files.
- Be knowledgeable of pub policies regarding personnel and administer prompt, firm but fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Assist in making employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
- Assist with scheduling: approve shift trades and pick-ups; track call-ins.
- Oversee the training of kitchen personnel in safe operation of all stations, kitchen equipment and utensils.
- Make cuts and monitor labor as it relates to business volume.
- Communicate side work assignments to coworkers and ensure checklists and side work is completed before coworkers clock out.
- Establish SOPs, integrate portion control, ensure that all food and products are consistently prepared and served according to the kitchen’s recipes, portioning, cooking and serving standards.
- Enforce safety and proper dress code. Enforce non-slip footwear and hair coverings.
- Foster a climate of cooperation and respect between coworkers.
- Demonstrate and teach proactive problem-solving techniques. Embrace the “big picture” goals which encompass Short’s values and philosophies to achieve the primary objectives.
- Supervise personnel with diplomacy and tact. Constructively maintain staff enthusiasm and loyalty while also pushing employees to be their best.
- Work the hours needed to get the job done. 40+ as necessary during peak season.
- Consistently lift and carry 30 pounds and occasionally lift and carry 50 pounds.
- Frequent bending, stooping, pushing, lifting, kneeling, and reaching.
- Must be able to stand for the entire shift (up to ten hours).
- Occasionally climb ladders.
- Consistently able to use repetitive hand and wrist motions.
- Ability to work in a small, crowded, and hectic environment for extended periods of time.
- Work with hot, cold, and hazardous equipment.
- Climb stairs several times a day
- Frequent washing of hands.
- Utilize math skills to accurately measure ingredients and perform calculations.
- Communicate clearly with employees and customers, verbally and written.
- ServeSafe ‘Food Safety Manager’ certified.
- Ability to navigate and communicate through the 7Shifts app.
- Ability to mentor and work as a leader of a team.
- The ability to think on your feet and adapt, flexibility is key.
- Excellent organizational skills.
- Conflict management abilities.
- Ability to manage a team in a fast-paced work environment.
- Ability in dividing responsibilities and monitoring progress.
- Outstanding communication and leadership skills.
- Up to date with optimized kitchen processes.
- Good understanding of useful computer programs (Google Suite, GFS & SYSCO online systems, POS).
