Role Purpose

To lead a culinary team in the execution of an excellent airport guest experience resulting in increasing guest counts, sales and profit growth. To ensure decisions and actions are in alignment with our values and strategic plan while preserving and strengthening our business reputation in the community. To select, coach and develop culinary team members. To work closely with our client partners to ensure our mutual success.

Key Responsibilities & Accountabilities

• Assist in the successful opening process including hiring and training of new culinary staff. Execute operational culinary standards including training, recipes and food production while ensuring franchise brand standards are met.
• Manages all day-to-day culinary operations with a focus on delivering great food made to recipe and served hot (or cold). Directly supervise and support key shift leaders and all BOH hourly Team Members; manages all culinary profit and loss centers.
• Ensures business results relative to proforma and/or budget
• Aligns all behavior with values and company operating expectations.
• Executes on all brand and catering standards.
• Identifies opportunities to drive catering sales, traffic and return visits with a 4-wall mentality; oversee all catered events to ensure smooth execution.
• Determines current and future staffing needs to ensure an adequate number of talented team members are available to deliver a great guest experience. Responds and adapts to business trends which has a direct impact on business volume. Is available to work on short notice to meet those business needs.
• Identifies and develops high potential team members to ensure personal and professional development.
• Provides ongoing and honest feedback, coaching and development to team members.
• Evaluates performance fairly and frequently and holds team members accountable to results.
• Creates a safe, clean and discrimination-free environment for all team members and guests by ensuring all legal and company standards are met.
• Respond to Guest service complaints either in person or over the phone, taking any and all appropriate actions to turn dissatisfied Guests into return Guests.
• Works closely with our client partner and franchise partner(s) to ensure all compliance standards are met.
• Completes all financial and personnel / payroll related administrative duties in an accurate and timely way, in accordance with company policies and procedures.
• Team member hiring
• Team member behavior and performance
• Team Member wage increases, with input of Human Resources and General Manager approval prior to any increase given
• Employee relations issues. Partners with Employee Relations department and General Manager depending on severity
• Guest Relations issues. Partners with Guest Relations department and General Manager depending on severity

Influences:

• Identifying opportunities and enacting plans to grow catering sales within the four walls of the operation
• Partners with the GM to create annual departmental budget and sales projections

Measures of Success

• Guest satisfaction and guest complaints
• Revenue growth
• Controlling cost
• PACE and proforma/budget performance
• Staffing Level and Staff Turnover
• Development and promotion of Team Members
• Outstanding Ecosure and Health Department scores

Competencies

ASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent within your restaurant in order to

select individuals that exhibit pride, passion and personality and to build top performing teams

• Proactively identifies strong candidates and sells Metz Culinary Management in order to get the best talent on board.
• Identifies high potential within the team in order to maximize internal promotes
• Thinks strategically when making hiring decisions to get the right people in the right positions
• Identifies great talent based on diverse backgrounds, skills, and abilities as well as common passion for the business
• Effectively identifies gaps in talent and assembles the right mix of people (internally and externally) on the team to complement individual and group strengths
• Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the team
• Knows who top performers are and takes the necessary steps to engage and retain them

COACHING FOR PERFORMANCE: Spends time guiding, teaching and providing clear and directed feedback to your team

to help them to grow and succeed

• Provides guidance, direction and mentoring to help team members reach their full potential
• Provides honest and upfront feedback that is specific, timely and action-oriented
• Uses relentless follow-up as a method of consistently encouraging and reinforcing effective performance
• Critically evaluates team members unique developmental needs and builds plans to maximize strengths and improve weak areas.
• Identifies what team members are doing well and provides positive reinforcement
• Delegates tasks and projects to team members in order to help them learn new skills that can prepare them for the next level

LEADS AND INSPIRES OTHERS: Sets the example for the team by living our values; effectively influences and motivates

them to reach goals

• Acts with integrity in all restaurant and personal dealings; demonstrates consistency in words and actions
• Demonstrates genuineness, openness, and approachability and consistently treats all team members and guests with dignity and respect
• Effectively manages stress level during difficult situations
• Demonstrates the ability to understand and adjust leadership style to fit others needs
• Rallies and harnesses the energy within the restaurant by being present, upbeat and engaged
• Frequently and genuinely acknowledges and rewards strong performance
• Knows when to step back and allow others to lead the charge on team initiatives

FLEXIBLY ADAPTS AND MANAGES CHANGE: Keeps up with shifting business needs and embraces change in order to

drive results

• Responds quickly to changing needs and adapts as necessary to meet new challenges
• Displays a positive, confident attitude for tackling new challenges and initiatives
• Builds support and commitment among team members by explaining purpose and goals around organizational initiatives
• Ensures that changes are fully integrated into operations and sustained over time
• Perseveres through resistance to change with positive influence and firm accountability

COMMUNICATION: Keeps everyone on the same page through frequent information sharing and open dialogue

• Creates open dialogue within the team that results in greater clarity and understanding of goals and expectations
• Demonstrates effective listening by being available to team members and responding to needs and concerns
• Communicates the why behind important goals and initiatives to gain buy-in
• Respects the opinions of others; listens to comments and concerns with an open mind
• Holds frequent meetings where information is shared freely with team members
• Takes advantage of opportunities to engage in one-on-one communication

MANAGING EXECUTION: Sets performance standards and follows up relentlessly to ensure accountability for top quality

results.

• Ensures 100% compliance with standard operating procedures
• Sets high standards and always looks to raise the bar
• Follows up to ensure disciplined execution of procedures and sustained results by consistently communicating expectations and measuring outcomes
• Delegates and follows up consistently in order to hold managers accountable
• Confronts sub-par performance directly and hold people accountable for making improvements
• Makes tough but necessary decisions in regards to discipline

PASSION FOR THE GUEST: Ensures that every action and decision leads to an exceptional guest experience

• Models exemplary hospitality by engaging regularly with the guests and interacting in a positive, sincere manner
• Encourages Team Members to focus efforts and attention on retaining guests for repeat visits
• Effectively balances guest needs with business needs
• Utilizes unit performance data and guest feedback to improve the guest experience
• Shows awareness of guest needs and expectations; prevents problems before they occur
• Follows up to ensure that guest issues and complaints are addressed and resolved promptly

MANAGING FINANCIAL RESULTS: Demonstrates a thorough understanding of the financial components of the

restaurant and how to impact results

• Analyzes financial profit and loss results, guest satisfaction measures, and other key performance data
• Uses appropriate tools and resources to monitor locations performance and understands factors that affect success and growth
• Partners with the GM to devise strategies to grow the business
• Establishes local brand visibility to drive sales, traffic, and return visits
• Displays critical insight into the key drivers of business success
• Makes financial needs an important consideration in plans and decisions

DECISION MAKING & PROBLEM SOLVING: Thinks problems through, acts with urgency and always keeps the best

interests of the business at heart when making decisions

• Able to digest information quickly, boil it down, and identify relevant issues
• Finds root causes in order to develop workable solutions to problems
• Draws important connections and considers both short and long-term implications of decisions
• Right or wrong shows the willingness to make the call and accepts responsibility for decisions and results
• Evaluates various solutions to problems before taking action
• Acts quickly and decisively when needed based on the need and urgency of situation

We are a family-driven company that delivers restaurant-inspired hospitality to everyone we serve.