JOB SUMMARY
Our mission is to provide an innovative and entertaining dining experience which will compel our guests to become raving fans and create brand loyalty. Join us as a guest, leave as a friend.
The Regional Culinary Manager is responsible for upholding the standards of the day-to-day Heart of the House operations of the restaurant. Responsible for teaching, training, and leading all Team Members and working with entire management staff. Must coach, counsel, and develop Team Members to maximize sales and profitability, control expenses, meet budgetary constraints, and ensure sanitation, safety and food quality. The Regional Culinary Manager is a champion of our 1-4-7 Mission and is expected to consistently model the behavior expected of a leader.
MINIMUM QUALIFICATIONS
- High School Diploma or High School equivalency required. Bachelor’s Degree preferred
- Knowledge of basic restaurant hospitality and fully engaged, food minded attitude
- Able to stand for 10 hours
- Able to lift at least 50 pounds
- Good hearing for safety and accurate communication (with or without accommodation)
- Must be able to read, write and speak in English
- Must have reliable transportation
- Basic computer usage skills, proficient with Microsoft Office
- This position requires regular attendance
- Requires ability to tolerate significant changes in temperature, and frequent immersion of hands in water and cleaning or sanitizing solutions
- Must possess valid Manager food safety certification or any other food/alcohol certification if required by state law
- Compliance with our dress and appearance policy including black slip resistant shoes
RESPONSIBILITIES AND DUTIES
Culinary & Brand Leadership
- Ensure adherence to recipes, prep systems, and presentation standards
- Uphold food safety, sanitation, and operational compliance
- Ensure equipment is properly maintained and functioning
- Lead and model our 1-4-7 Mission in all locations
Training & Development
- Oversee proper onboarding and culinary training programs
- Coach Kitchen Managers and HOH teams during restaurant visits
- Develop leadership bench strength across the region
- Create and implement performance improvement plans
- Reinforce accountability and operational excellence
- Ensure each Team Member is properly trained and performing the job to the standards of Ford’s Garage.
Operational Performance
- Monitor sales, food cost, labor efficiency, and prep systems
- Partner with management teams to improve profitability
- Assist with new menu rollouts and culinary initiatives
- Identify opportunities for system improvements and waste reduction
- Ensure compliance with company policies and wage & hour regulations
- Verify all prep and food recipes are adhered to
- Ensure all equipment is in good repair and cleanliness of the Heart of House
- Monitor sales performance to ensure proper scheduling and staffing while developing strategies to meet sales goals.
Culture & Team Engagement
- Build strong relationships across all restaurant teams
- Inspire high performance and pride in execution
- Identify and help retain top culinary talent
- Champion change initiatives and operational growth
- This position requires attendance as scheduled and travel to all Ford’s Garage Michigan locations.
- Believe in and follow all team standards and expectations
- Builds relationships and inspires Team Members and manage
SUPERVISORY RESPONSIBILITIES
The Regional Culinary Manager is responsible for the supervision and development of Restaurant Team Members and responsible for ensuring that each person is treated with dignity and respect. The Regional Culinary Manager reports directly to the Director of Operations.
Pay: $70,000.00 - $100,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee assistance program
- Employee discount
- Health insurance
- Life insurance
- Opportunities for advancement
- Paid time off
- Paid training
- Pet insurance
- Vision insurance
Work Location: In person
