Back of House Manager is directly responsible for the overall operations of Wright’s Barbecue kitchen. BOH Manager takes complete ownership of all BOH operations including but not limited to: food preparation and production, kitchen safety and sanitation, cleanliness and organization of storage areas and labor management.

Major Responsibilities and Activities:

• Supervision of kitchen team members to ensure the daily schedule and labor goals are achieved, uniform standards are maintained as well as productive opening and closing systems.
• Food is prepared according to recipes, instructions and proper food handling and safety requirements.
• Monitors food production with close attention to daily requirements for accurate quantities needed, quality, and consistency of product and constant tracking of FOH needs throughout all shifts
• Proper and efficient organization of storage areas with detailed attention to hierarchy, rotation and quantity of stock.
• Performs line checks during scheduled shifts, tasting for quality and consistency.
• Work with GM on kitchen equipment needs to ensure items are added to budget.
• Has thorough understanding and knowledge of how to properly use and maintain all equipment at all kitchen stations.
• Will open and close kitchen area as needed.
• Work with GM to ensure compliance with all HR policies and procedures for BOH employees.
• Hire, coach, and teach all BOH employees on proper Wright’s policies and procedures for the kitchen.

Minimum Requirements

• One year kitchen experience
• Some management/supervisory training preferred
• Able to work nights, weekends and holidays.

Personal Requirements

• Self-discipline, initiative, leadership ability and outgoing
• Pleasant, polite manner and neat and clean appearance
• Ability to motivate employees and to work as a team.
• Self-motivational skills and hands-on management approach
• Able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Possess good communication skills for dealing with diverse staff
• Knowledge of and understanding of restaurant goals and objectives, policies and procedures
• Ability to take direction, work calmly in a team environment with a positive attitude while under pressure.
• Ability to assess and solve problems, be self-motivated and organized.