• Supervise and develop hourly Back of House staff. When necessary, assist employee counseling and corrective action (which may include terminations).
• When necessary, assist employee counseling and corrective action.
• Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.).
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews/conversations.
• Assist in new hire training for Back of House hourly staff to ensure all required training materials, schedules and guidelines are followed. • Continuously evaluate hourly Back of House staff, and actively assist the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and initiatives.
• Support a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback.
• Monitor staff morale, and partner with Executive Chef to correct breakdowns in employee satisfaction and engagement at the restaurant level.
Physical Requirements
• Able to work 10-hour plus shifts
• Able to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs. as needed
• Finger/hand dexterity to operate kitchen machinery and knives
• Able to withstand changes in temperature, occasional smoke, steam and heat • Able to work in a confined area
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation