Job Title: Culinary Operations Manager
Overview:
The Culinary Operations Manager will oversee all culinary operations of the restaurant, including menu planning, food preparation, and inventory management.
Responsibilities:
* Menu Planning: Develop and implement menus that meet customer preferences and business objectives.
* Culinary Leadership: Lead a team of chefs and kitchen staff to ensure efficient food preparation and presentation.
* Inventory Management: Plan and manage food inventory to minimize waste and optimize profitability.
* Quality Control: Ensure high-quality food products are served consistently across all menu items.
* Customer Relations: Foster strong relationships with customers through exceptional service and personalized experiences.
Benefits:
* Competitive Compensation: Receive a competitive salary and bonus structure.
* Opportunities for Advancement: Grow your career in a dynamic and fast-paced environment.
* Professional Development: Participate in ongoing training and education programs to enhance your skills and knowledge.
Requirements:
* Experience: 5+ years of experience in culinary leadership roles.
* Education: Bachelor's degree in Hospitality, Food Service Management, or related field.
* Skills: Strong communication and interpersonal skills, ability to work under pressure, and excellent problem-solving abilities.