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General Manager
Woodberry Kitchen
2010 Clipper Park Road, Suite 126, Baltimore, MD, United States
Woodberry Kitchen hiring General Manager in Baltimore, MD

Woodberry Kitchen hiring General Manager in Baltimore, MD

Woodberry KitchenMore Info

Full Time • Salary (Based on Experience)
Expires: Aug 9, 2024

82 people viewed

Required Years of Experience

3 years


Job Details
Our company, including Woodberry Kitchen & Artifact Coffee, drives value to regenerative growers in the Mid-Atlantic by hosting food & beverage centric weddings and bespoke events, operating a beloved coffee shop, and an intimate 'jewel-box' fine-dining restaurant. Our approach involves processing the best produce grown in the region, baking with local grains and flours, cast iron cookery, live fire cooking, classic regional cooking techniques, and (soon) canning/preservation of local produce, peppers, and herbs. We hold ourselves to high standards of hospitality, aim to create thoughtful and high-touch experiences for guests, work with the best ingredients and tools, and facilitate high quality professional food jobs deeply rooted in Baltimore. Our team is lead by Chef/Owner James Beard award-winning Spike Gjerde, Business Operations Director Aazam Yaqoob, and Executive Chef Steven Kenny.

We are looking for exceptional managers to join our team of food professionals. Successful managers in our company have an understanding of how our businesses choose to engage with the food system and are extremely capable people-managers including hiring, training, retaining, modeling performance, giving feedback, challenging, and growing team members at all levels of the business. Managers are focused on outcomes including ecstatically happy guests, working to standards, proper preparation and execution of services and events, well maintained and organized spaces, and profitability metrics (including accountability around sales, COGS, labor cost, and NOP). 


Responsibilities:
-Drive successful daily services including set up, in-service oversight, team leadership, and managing guest interactions.
-Plan for services and events including accurate scheduling, proper prep and ordering, building and maintaining systems including station set up and organization, maintain tools and spaces.
-Manage team member performance, proactively address performance issues, recognize performance success metrics, and focus on filling each role on the team with the exact right person in the exact right role.
-Use existing restaurant systems and employment systems including The Soil, Our Team Standards, Our Management Standards, and other policies.
-Manage ordering of beverage, supplies, paper goods, and other restaurant/event needs.
-Make decisions daily informed by the financial realities of the business, advocate for the business with team members and farmers/vendors.
-Effectively use email communications amongst management team, properly document systems and recipes, prepare notes and updates for weekly manager meetings.
-Must work at least 5 full days per week. Schedule will be adjusted to reflect the needs of the restaurant. 

Qualifications:
-1+ year of management experience
-Interest in working with local food/growers
-Professionalism
-Ability to lift 50 pounds and stand for 8 hour shifts

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance


Required Skills

People Management

Hiring

Training

Retention

Performance Modeling

Feedback

Team Growth

Understanding of Food System Engagement

Service Planning

Ordering

Maintaining Systems

team performance management

Financial Decision Making

Communication

Documentation

Scheduling

Local Food Knowledge

Professionalism

Physical Ability to Lift 50 Pounds and Stand for 8 Hour Shifts

Read more



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American, Farm To Table, Seafood

Upscale Casual

Part of Foodshed Restaurant Group

For 16 years, Woodberry Kitchen has taken a no-compromises approach to local food, working only with ingredients sourced directly from the hardworking farmers and watermen of the Chesapeake Bay watershed. The restaurant group’s model prioritizes environmental and community impact and aims to support regenerative agriculture practices that respect the abundance and traditions of the region, while helping to ensure its future. That vision is paired with unparalleled hospitality and culinary excellence. In 2015, chef-owner Spike Gjerde became the only chef in Baltimore’s history to take home a James Beard Award for “Best Chef, Mid-Atlantic.”

Awards
2015