Company Overview

Pihakis Restaurant Group founder and CEO, Nick Pihakis is one in a long tradition of Birmingham Greeks who have made their mark in the food business and is excited to present authentic Greek food in a. modern, comfortable and approachable space on the edge of Railroad Park in Birmingham, AL.

Opening in early 2022, Tasty Town Greek Restaurant and Lounge will offer delicious, seasonal and classic recipes including dips with fresh baked pita, bright salads, dolmades and spanakopita, grilled souvlaki and fish along with a beautiful bar featuring signature cocktails.

Job Summary

The Kitchen Manager’s role is to provide uncompromised excellence at all times, making the Guest and the Food the heart and passion of all they do. This includes ensuring consistent execution of all FOH and BOH systems and profitability by providing and ensuring quality training, coaching and follow- through. The Kitchen Manager is accountable for food standards, systems, cleanliness, organization, TeamMember engagement and the Guest experience.

Responsibilities

Knowledgeable of all Kitchen (Expo, prep and line quality identifiers and standards) and Dining Room systems and operations (To-Go,Host, Bar, and service standards); must demonstrate the ability to run effective shifts in all aspects of the restaurant.

Provides direction, coaching, and leadership for all Employees including training, safety and sanitation, and company policies andprocedures.

Responsible for establishing and appropriately communicating goals to General Manager on a regular basis.

Communicates effectively with the Management Team and staff.

Effectively maintains the restaurant’s facility, both exterior and interior, to The Company standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for both FOH and BOH Team Members to execute their responsibilities.

Knowledgeable of inventory procedures and is able to complete weekly inventory in their area of responsibility.

Writes department schedule, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned using forecasted sales and labor budget, while taking Employee availabilities, requests and vacations into consideration.

Responsible for posting department schedule in a timely manner. Ensures adequate advance notice is provided when posting holidayschedules.

Communicates effectively with vendors.

Provides direction, coaching, and leadership for all Employees including FOH and BOH training, safety and sanitation, and companypolicies and procedures.

Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.

Effectively maintains an area of responsibility in restaurant that include Prep, Line execution, and Expo to include recipe adherence,cleanliness and sanitation, kitchen and storage organization, and employee kitchen knowledge is accomplished by coaching throughoutand after the shift.

Qualifications

To perform this job successfully, an individual must be able to perform each job responsibility. The requirements listed below are representative of the knowledge, skill and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Training/Work Experience

High school diploma, or general equivalency diploma (GED);

Some college preferred

One to two years of management experience preferred.

Full-service restaurant management experience preferred

Knowledge/Skills/Abilities

Exceptional leadership and motivational skills required. Must be able to attract, train, develop

and retain the very best Employees in the industry.

Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest.

Ability to define, measure and attain stretch financial goals for the restaurant – with a focus on year-over-year sales growth, Guest count increases, effective staffing levels, great service, add- on sales, and labor cost management.

Physical Requirements

Ability to sit or stand for long periods of time and work in a restaurant environment.

Ability to lift at least 50 pounds.

While performing the duties of the Manager, they are regularly required to stand and walk; talk or hear, in person and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.

Benefits/Perks

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Employee Discount

Flexible Schedule

Vacation Pay