About the Job

Hospitality HQ is seeking a Culinary Operations Manager to join our rapidly growing team in Riverdale Maryland! This position will drive the day to day culinary operations of our newest Food Hall, and be a key leader in our every growing team.

About Hospitality HQ

Hospitality HQ (HHQ) is a creative consulting and management group offering bespoke solutions for culinary-driven concepts across the United States. Helmed by award-winning chef, restaurateur, TV personality and cookbook author Akhtar Nawab, HHQ’s dynamic and comprehensive team prioritizes high-quality service at all levels, producing systems and marketing for food and beverage concepts which consistently optimize the guest experience.

HHQ is currently the fastest-growing food hall management company in the country, with critically-acclaimed restaurant and communal dining projects located in Brooklyn, New York (Alta Calidad), New Orleans, Louisiana (Otra Vez), Knoxville, Tennessee (Marble City Market) and Chicago, Illinois (Dr. Murphy’s Food Hall), with forthcoming initiatives in Riverdale, Maryland; Houston, Texas; Selma, North Carolina, and more to be announced.

Job Summary

The General Manager, in collaboration with the Culinary Director and HHQ leadership teams will set and communicate standards and practices for the business to ensure a high performance and happy team. The General Manager works closely with the management teams to drive service each day and inspire team members to work together and hold one another accountable to the standards set. The General Manager inspires, educates, and supports the team to create the best hospitality experience for all guests and the best work environment and experience for all staff.

Core Tasks and Key Responsibilities

• Grows teams of people who exemplify our culture and values
• Driving Food & Hospitality Standards and ensuring the excellence of the culinary program provided by the entire team
• Embraces specific performance, cultural, guest and financial objectives for their team and holds them accountable to specific KPIs
• Coach teams to work daily to turn first time diners into devoted regular guests
• Continuously provide support to all kitchen staff and actively participate in line stations as needed
• Monitors payroll on a weekly basis and makes proactive adjustments to staff schedules based on business levels
• Maintain the excellence of the physical plant by working with the management team to address R&M issues in a timely and cost-effective manner
• Lead the entire management team in compliance with the entire Health Department code
• Work with Executive Chef on recipe development and assist in menu pricing when appropriate
• Hold team accountable to set up/break down of kitchen according to Executive Chef’s guidelines
• Educate staff on all aspects of food menu & culinary procedures through tastings and staff presentation
• Hold team accountable to following all recipes and presentation specifics (including but not limited to: standard portion sizes, cooking methods, quality standards & ingredients) as set forth by the Executive Chef
• Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period
• Accountable to ordering and maintaining the appropriate amount of product in house
• Assists in food prep assignments and/or cooking during peak periods as needed
• Tracks and reports any food waste, monitor food prep inconsistencies, evaluating and correcting team as needed
• Maintain and properly use all kitchen equipment and ensure that all Sous Chefs and hourly team members are properly educated on use of all equipment
• Ensure team is trained properly and understands/adheres to the correct procedure to maintain, clean and stock the prep area, storage area, individual station, kitchen and walk-ins according to all DOH safety and sanitation standards
• Prepare all food according to Serve Safe Guidelines; ensuring that all team members are educated on these guidelines and are consistently held accountable by management.
• Ensure that team handle, store and rotate all products properly and are consistently educated on proper protocols.
• Assist in scheduling kitchen trails and execute hiring and training new hires team according to standards for hospitality and culinary excellence.
• Use sound judgment to make decisions that are best for both the short term and long-term health of the business
• Make time for mentoring teammates throughout the business
• Effectively open and close physical operation
• Ensure excellent maintenance and cleanliness of the business room at all times
• Maintain effective & timely communication to all FOH/BOH and team members.
• Continuously provide support to all service staff and actively participate in the cycle of service as needed
• Act as first responder for all tech issues involving the POS, open table, etc.
• Complete all assigned administrative requirements accurately and on time
• Remain current and compliant with the correct HR practices and policies
• Meet or exceed budget for COG’s through effective purchasing and product maintenance
• Manage scheduling of BOH employees
• Provide continuous training and leadership to develop and grow team
• Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary
• Keep the recipe book up to date and available to the team and in readable and good condition
• Know all the recipes and methods on the menus
• Train staff to follow all recipes and methods
• Taste all food via line checks each shift and train the staff to do the same

Other Qualifications

Relevant Knowledge, Skills, & Ability:

• 5+ years prior culinary leadership experience
• Excellent working knowledge of various styles and types of cuisine
• Proficient knowledge of systems and processes in restaurant management
• Strong financial acumen
• Ability to lead and empower a team
• Ability to demonstrate discretion and leadership in complex employee relations matters
• Ability to embody, teach, and inspire our values
• Must be able to taste and differentiate between flavors and aromas

Education/Experience:

• Bachelor degree preferred

Work Environment:

• Involves sitting, walking and standing throughout most of the day
• Must be able to maneuver to all areas of the kitchen, including food and beverage areas
• Must be able to lift at least 50 pounds

Language

• English fluency and Spanish preferred