- Lead and direct all culinary and financial aspects of restaurant Field operations
- Monitor and control sanitations across all restaurants
- Strategize and develop new menus and trends for all restaurants
- Manage and update all recipes and tools
- Maintain and develop good relationships with vendor partners
- Provide training to back of the house leads
- Provide support and leadership for all BOH Leads
- Manage and operate all culinary needs for off site catering
- Contributes to the success of the restaurant by problem solving issues and providing excellent guest service and quality food and beverages
- Food preparation and recipe adherence
- Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times
- Maintenance of kitchen organization, appliances and sanitation standards
- Responsible for purchasing, inventory and cost control
- Maintain a profitable operation
- Assist in coordinating event scheduling, set up, and breakdown
- Maintain a working knowledge of all recipes, products, and production procedures
- Ensure established standards of food safety and sanitation are maintained
- Maintenance of kitchen cleanliness and organization including deep cleaning of equipment and appliances
- Ensures all operations are in line with company standards, with exceptional scores including: P&L statements, in-house feedback forms, health inspections and FOH/BOH site evaluations
- Strong leadership skills and ability to act as a role model for company standards and uphold policies and procedures
- Dependability, proactiveness, and punctuality
- Ability to work effectively within a team
- Follow through with all assigned tasks and be flexible to accommodate quickly to newly assigned duties, including duties which may include other So Hospitality Group brands
- Ability to follow verbal directions and give clear verbal directions
- Ability to work positively in a fast-paced environment
- Ability to be on your feet and alert for extended periods of time
- Education: High School or equivalent
- High energy and passion for the industry
- 10+ years or more prior restaurant kitchen experience
- 5+ years or more prior kitchen management experience is preferred
- Knowledge of computers, Microsoft, and Google products
- Good people management skills, communication and listening skills
- Flexibility and adaptability
- Demonstrated time management and organizational skills
- Must be internally motivated and detail-oriented and have a passion for teaching others
- Reliable transportation
- ServSafe or culinary training degree a plus or willing to obtain
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Food and Beverage Director - Saint Louis, United States - So Hospitality Group
Description
Job Description
Job DescriptionCompany OverviewHiring good people, training them for excellence, and giving them room to grow is what sets us apart from others. We are looking for friendly, dependable, honest, hardworking individuals to complement our positive culture and team. At So Hospitality Group, we want to bring together caring, intelligent, innovative people who love to serve and lead others and are looking to join a growing company. So Hospitality Group currently consists of 3 different restaurant brands in multiple cities and growing, so your opportunities are endless
Responsibilities
Skills and Abilities
