Kitchen Manager - Metairie - Walk-On's

    Walk-On's
    Walk-On's Metairie

    6 days ago

    Description

    Job Description:

    • The goal and responsibility of the HOH Manager is to teach, coach, and develop all employees to the best of their ability as a Brechtel Hospitality Team Member through Employee on-boarding and "On the Job" (OJT) training program. The Kitchen Manager will be required to provide verbal and written communication with Managers and employees. The Kitchen Manager will also be required to instruct classrooms, attend quarterly meetings, attend and/or instruct workshops, and update all HOH teammates of any new training material. The purpose of a Kitchen Manager is to develop every new recruit into a certified HOH team member, ensuring all guest receive the best quality food.
    Benefits and Compensation


    • Free meal before or after training shifts
    • Scheduling preferences at the stores best interest
    • Opportunity to develop yourself, your teammates, and new recruits into the best Brechtel Hospitality team member possible
    • Opportunity to play a "hands on" role in the success of your teammates and your store
    • Opportunity to be an "New Store Opening HOH Lead" and travel to new locations in order to assist with a new store as it opens
    "Kitchen Manager" is more than just a title.


    • You are now an integral part in the success of Brechtel Hospitality and have a direct influence on our guests, our business, as well as the moral and attitude of your teammates. Because of this, you will be held to a higher standard of performance everyday-not just by management, but by your teammates and your guests.
    They all look to you as the example of what a team member should be:
    diligent, food focused, safe, knowledgeable, and possess a winning attitude.

    You are making a commitment to help develop every new recruit into the very best Brechtel Hospitality Team Member they can be.

    Qualities of an effective HOH Manager:

    Image:
    Meeting and maintaining Concept Uniform and grooming standards at all times. Encourages teammates to meet, maintain, and/or improve image.

    Excellent Communication Skills:
    Clear, concise, and consistent verbal and written communication among Team Members, Lead Line Cooks, and Managers. Able to speak at length in a one-on-one setting as well to large groups.

    Language Skills:
    Able to effectively communicate subject knowledge to recruits in a language they are able to understand.

    Punctuality:
    Must always be early for classrooms and training shifts to prepare and lead by example

    Self-Motivated:
    Shows initiative to assist every new recruit and every teammate become the best Walk-On's HOH team member they can be

    Organizational Skills:
    Ability to organize and maintain new recruit paperwork

    Time Management:
    Must be able to relay all necessary information within the allotted time

    Communication and Poise:

    Must be able to communicate with others in a warm and helpful manner, while simultaneously building credibly and rapport.


    Lead by Example:
    Setting a good example for all teammates by maintaining a professional and approachable image at all times. Ability to maintain composure in less than ideal situations.

    Adaptability:
    Able to adapt to less than ideal conditions for training as well as adapt training process and content to the new recruits' level of experience

    Patience:
    Able to be understanding and work calmly with all teammates

    Teaching:
    Able to relay information in a manner the recruit comprehends

    Subject Knowledge:

    • Must have thorough knowledge of all Walk-On's HOH recipes, specs, and responsibilities as well as the Walk-On's concept and culture.
    Must be able to pass all tests with 100%


    Scheduling Requirements:

    • Managers will be required to have a flexible schedule to ensure all recruits are coached during a variety shifts. Managers will be required to work days, nights, weekdays, and weekends and average 50 hours per week.
    • Store hiring will dictate the number of Lead Line Cooks, the number of training shifts, and classrooms needed

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