Position Summary:
Responsible for the daily execution of all culinary operations. The CDC is expected to develop the menu, oversee the culinary team, manage costs, manage operations, and follow all procedures set forth by the company by working directly with the Executive Chef.
Duties and Responsibilities:
Responsibilities include, but are not limited to:
- Monitor the production of food preparation and service for each shift
- Monitor all daily stations to ensure proper quality, temperature and freshness
- Maintain production pars at all times
- Ensure all food meets company and health quality standards
- Prepare all specialty items as directed by the Executive Chef
- Communicate daily with the Executive Chef regarding product specification and execution
- Monitor and enforce efforts to control food costs by maintaining budget and controlling waste
- Maintain all procedural manuals and guides including but not limited to:
- menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP booklet.
- Prepare and monitor all par sheets, maintenance logs, food cost sheets, and order guide
- Conduct pre-shift meetings with all BOH employees as needed
- Monitor all product requisitions and coding of invoices
- Communicate pertinent information to employees and management team
- Prepare menu and order supplies as directed by the Executive Chef
- Monitor the dry age program and audit dry age excel sheet by working with chefs and butcher
- Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training
- Manage and supervise all junior staff by following company policy and procedures
- Conduct weekly check-ins with all junior staff
- Ensure proper staffing levels by maintaining employee work schedules
- Initiate all administrative requirements as needed
- Follow all company procedures
- Other job duties as assigned
Financial
- The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA
- Approving invoices for payables and ensuring clear communication with the accounting department on all invoices, etc.
Employee Performance
- Working with underperforming employees to get them to the top half of the list or removing from roster
- Always be working to raise the Per Person Average (PPA)
- Implement & maintaining systems related to customer service and revenue maximization
- Reviewing server sales performance report and taking appropriate action (posting results)
- Reviewing and identifying the “Best Players”, putting these employees on the best shifts and grooming to be leads
- Creating, implementing, and maintaining systems related to customer service and revenue maximization
Menu Analysis
- Review and help Implementing BOH incentive programs to push appropriate menu items
- Review sales report, analysis top and low sales to maximize menu
Staff Turnover
- Always working towards keeping the overall turnover percentage down to help reduce payroll cost
- Identifying and correcting reasons causing high turnover
Other Wages
- Ensuring all staff clock in/out times are being reviewed before payroll is processed
- Tracking, managing, and minimizing overtime & meal break premiums
Marketing
- Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department
- Ensuring all reviews are at goal numbers
Internal Restaurant Marketing & Revenue Generation
- Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details
- Ensuring the proper menus and promotional material are always out
- Creating and executing promotions to drive business like tournaments and nightly contests
- Working with all managers and staff to come up with new ways of driving revenue and communicate ideas to DOFB & DOC
- Developing and implementing specific staff up-selling programs and ensuring quantifiable tracking is always in place
Operation
- Holding everyone accountable for ALL policies and procedures
- Ensuring all changes to policies and procedures are communicated and documented formally
- Overseeing nightly closing to ensure all elements are properly completed
- Reviewing all manager nightly notes, making comments and responding as needed
- Ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required
- Creating and implementing specific policies and procedures that will enhance customer service and share best practices with other RMD venues
Other
- Reading Industry publications to keep up to date on trends
- Conducting staff check-ins per company standard
- Taking time to learn what you don’t know
- Responsible for all aspects of POS system (front and back of the house)
Training & Onboarding
The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers
- Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts
- Ensuring all training programs are being executed properly
- Ensuring trainees have all required certificates
- Ensuring all potential new hires are properly interviewed and vetted for qualifications, and conducting interviews before an employee is sent to DOFB & DOC
- Identifying approved staff that can train new employees (should have multiple trainers in each department)
- Creating and executing a minimum of one voluntary staff training per month
- Creating and implementing one mandatory staff training per quarter that has participation numbers per company standards
Staff Development and Recruiting
- Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”
- Identifying and tracking staff that is being developed for future growth within venue or for other RMD Venues on a quarterly basis
Qualifications/Education:
At least 3+ years related experience and/or training
- Must be familiar with yield management and cost controls
- Culinary degree, AOS (preferred)
Skills and Attitudes:
- Must be motivated, hard-working, and passionate
- Perform job functions with attention to detail, speed, and accuracy
- Prioritize and organize
- Be a clear thinker, remain calm, and resolve problems using good judgment
- Follow directions thoroughly
- Understand guest service needs
- Possess excellent communication skills
- Works cooperatively in a team environment
- Must be comfortable learning new skills
- Uses critical thinking reasoning skills to solve problems quickly
- Manages time effectively
Certificates, Licenses, and Registrations:
- Serve safe certificate Management course
- Anti-harassment and nondiscrimination management 2-hour class
Physical Requirements:
- Must be able to stand/walk for up to 6 hours at a time
- Must be able to sit for up to 8 hours at a time
- Must be able to lift at least 50 pounds safely and properly
- Ability to work in a stressful, fast-paced environment
- Must be able to work holidays, nights, and weekends
Venue
Rustic Root’s menu showcases a dynamic rustic American cuisine rooted in tradition, yet with an inventive modern flare. The signature drink menu offers a take on timeless classic cocktails as well as Rustic Root originals using creative spirits and the freshest ingredients. A full dining room boasts of eclectic flare: from a ceiling filled with floating colanders to chic nature-inspired wall art and décor. If it’s San Diego views you want, head upstairs to the Gaslamp’s premier rooftop restaurant. Animal hedges, beautiful streetlamps, and not-your-mama’s patio furniture create a buzz-worthy and energetic atmosphere.
ABOUT RMD Group
RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego’s most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel’s Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.
Job Type: Full-time
Pay: $75,000.00 - $90,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
Supplemental Pay:
- Bonus opportunities
- Performance bonus
- Quarterly bonus
Experience:
- Kitchen management: 5 years (Required)
Ability to Commute:
- San Diego, CA 92101 (Required)
Ability to Relocate:
- San Diego, CA 92101: Relocate before starting work (Required)
Work Location: In person
