Culinary Manager-Chevys
$74,000–$80,000 year
On-siteFairfield, California, United States
Job Summary
Oversee the complete back-of-house operation by performing daily line checks, safety walks, and enforcing sanitation standards. Control food and labor budgets through monthly supplier reviews, waste reduction strategies, and inventory management. Manage the full employee lifecycle from hiring and training to coaching and terminations while maintaining highest food quality and guest service standards. Complete nightly logs, manager reports, and ensure accurate allergen and menu information. Resolve guest complaints, cultivate repeat business, and comply with all health codes and liquor laws in a fast-paced, full-service restaurant environment.
Required Qualifications
- High School Diploma or equivalent
- Proof of eligibility to work in the United States
- Valid Driver's License
- 21+ years of age
- Possession of or the ability to possess all state required work cards
- Minimum of three (3) to five (5) years of related experience
- Proficient in Windows MS Office, Open Table, Outlook
- Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls
- Knowledge of state and local laws as it applies to labor and health code regulations
- Experience with POS systems and back office reporting systems
- Proper lifting techniques
- Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public
- Ability to push and lift up to 50 lbs
Desired Qualifications
- Bachelor's Degree in Culinary Arts
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