Back of House Operations Manager

2 weeks ago

Montreal, Quebec, Canada The Rec Room Royalmount - Bouffes, jeux & spectacles Full time

Job Summary:

The Back of House Supervisor is a key member of our team at The Rec Room Royalmount - Bouffes, jeux & spectacles. This role is responsible for supporting the kitchen leadership in coordinating, supervising, and directing all aspects of kitchen operations, while maintaining high-quality menu options and service levels.

Key Responsibilities:

  • Lead Kitchen Staff: Direct and motivate kitchen staff to create and prepare menu items in an efficient manner, ensuring high-quality dishes are served to our guests.
  • Ensure Kitchen Safety and Sanitation: Support the kitchen in maintaining a safe and healthy environment, adhering to strict sanitation techniques to prevent cross-contamination and food spoilage.
  • Train and Coach Staff: Provide training and coaching to kitchen employees to enhance their skills and knowledge, ensuring they are equipped to deliver exceptional service.
  • Report Maintenance and Repairs: Identify and report any necessary repairs or maintenance required for kitchen appliances and equipment, ensuring seamless operations.
  • Complete Log Checks and Cleaning Duties: Assist in completing all line checks, cleaning duty rotation, and temperature logs, maintaining accurate records and ensuring a clean and organized kitchen environment.
  • Establish Menu Requirements: Develop, implement, and communicate menu recipe requirements, ensuring consistency and quality in our dishes.
  • Manage Food and Beverage Waste: Maintain an accurate log of food and beverage waste, identifying areas for improvement and implementing strategies to reduce waste.
  • Ensure Stock Levels: Ensure preparation and cooking stations are well-stocked, minimizing downtime and ensuring efficient service.

Requirements:

  • Secondary School Diploma: A required qualification for this role.
  • Restaurant Kitchen Experience: 3-5 years of experience in a fast-paced restaurant kitchen environment.
  • Flexible Schedule: Ability to work a flexible schedule, including evenings and weekends.
  • Culinary Arts or Hospitality Education: Post-secondary education in Culinary Arts or Hospitality is preferred.
  • High-Volume Food Program Experience: Experience in high-volume food programs is preferred.
  • Smart Serve Certification: Provincial Smart Serve certification is required where applicable.
  • Leadership Skills: Demonstrated ability to lead and direct a team, ensuring seamless operations and exceptional service.

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