The Role: The Culinary Operations Manager oversees all culinary operations, ensuring operational consistency, culinary excellence, and brand standards are maintained at every location. This hands-on leadership role involves kitchen systems management and innovation, culinary training development, new location openings, event preparation, and team development both locally and at off-site events across the country. The ideal candidate thrives in dynamic environments, is detail-oriented, and passionate about Italian American cuisine and hospitality. As The Operations Manager You Will...
- Embody the company's core values, culture and brand.
- Be an Expert on the company's historical evolution.
Culinary Leadership & Standards
- Oversee culinary operations across multiple restaurant locations.
- Ensure consistent execution of recipes, plating, and presentation.
- Create, test, and implement new recipes for core menus, seasonal features, and special events.
- Develop, maintain, and update build sheets, prep lists, and kitchen systems to standardize operations.
- Conduct regular kitchen visits and audits to maintain food quality, cleanliness, and safety standards.
Operational Oversight
- Create and maintain comprehensive build sheets for every menu item, detailing portion sizes, plating instructions and allergen information
- Develop and oversee prep lists, production schedules, batch recipes and par level guides for all Back of House operations.
- Lead regular documentation audits to ensure systems are properly followed and up to date.
- Monitor and manage prep lists, cleaning lists, food cost, labor, inventory, and operational efficiencies.
- Partner with purchasing to source and manage ingredients, equipment, and vendor relationships.
- Travel as needed to support off-site events and ensure operational execution aligns with company standards.
Guest Experience
- Partner with the Front of House Leadership to ensure seamless food service and guest satisfaction.
- Uphold and enhance the reputation for outstanding Italian American cuisine and service.
Operational Oversight & Event Execution
- Oversee food production systems, inventory management and BOH labor scheduling across all units
- Travel as needed to support new store openings, special events and culinary activations.
- Participate in new store openings with a focus on training culture, core values, history, and brand language.
- Conduct Back of House orientation for culinary employees..
- Provide strategic support to restaurant management by offering shift coverage when needed.
- Plan and organize kitchen operations for on-site and off-site events, including festivals, pop-ups, brand activations, and private events both locally and nationally, including placing and receiving orders, coordinating staff for prep and production.
JOB REQUIREMENTS: Technical
- Strong Computer Skills (Microsoft Office, Brink POS preferred)
- Ability to calculate theoretical food costs.
- Ability to forecast revenue, purchasing, and labor.
Language
- English
- Basic Spanish, Portuguese, French-Creole (preferred but not required)
Experience
- A minimum of 3 years as a successful leader in a full-service restaurant.
- Extensive experience in recipe development, build sheet creation, and BOH operational documentation.
- Experience planning and executing food festivals and marketing events of all guest counts.
Certifications
- ServeSafe Certified
- Basic Allergy and Choke Training Certified
Travel
- This is a highly mobile role. You are expected to be circulating throughout all open restaurants outside of your home base a minimum of 80% of your scheduled work week.
- You must have a reliable form of transportation.
Work Environment:
- This position is a corporate, project-focused, hands-on restaurant operations role.
- Anticipated Schedule: Tuesday-Saturday 10 hrs per day (Available 7 days a week for full hours of business).
- Your schedule around restaurant openings will adjust to include weekends based on the opening training schedule 2 weeks prior to an opening and 2 weeks after an opening.
- As with all restaurant operations roles, this is subject to change based on the needs of the company.
- Must be able to work on your feet for up to 10 hours at a time and can lift up to 50lbs.
- Must be able to travel to all locations, based on the needs of the company.
ROLE COMPETENCIES: Detail Oriented
- Working attentively, thoroughly, and responsibly.
Functional Expertise and Usage
- All corporate appropriate systems, finance, and HR management.
Organizational awareness
- Possessing and utilizing knowledge about the organization's systems, culture, and procedures to spot potential issues and opportunities.
Oral communication
- Effectively formulating and communicating ideas and information.
- Ability to eloquently communicate to groups of all sizes.
Financial Awareness
- Strong financial acumen for food cost control, inventory management, and labor efficiency
- Actively optimizing costs and investments when making financial decisions
Integrity
- Upholding generally accepted social and ethical standards in job-related activities and behaviors.
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