Job description

Title

Operations Manager

Report to

Restaurant Ownership/Regional Manager

About KPot

K-Pot offers both worlds of Korean BBQ and Asian Hot Pot.

What is Hot Pot? Hot pot is an Asian cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foods and ingredients. While your hot pot is simmering, ingredients are placed into the pot and are cooked at the table in front of your eyes, in a manner similar to fondue.

Korean barbecue known locally as (고기구이) gogi-gui, “Meat Roast”, refers to the Korean cuisine method of grilling meat such as beef, chicken or pork, that you prepare yourself at your table. Our menu offers an extensive selection of fresh quality meats, seafood, noodles, and vegetables for Hot Pot and BBQ experience.

Role Overview

Operations Managers are a leadership role at our Kpot locations. They are responsible for the overall success of the front of the house operations.

Must have an availability to work evenings and weekends. Should be extremely organized, a strong multi-tasker, an ability to coach direct reports in the moment, and have experience in reinforcing an exceptional climate of hospitality within the restaurant.

Responsibilities & Duties

• Full P&L accountability (sales, comps/discounts, food, liquor, labor, & controllable profit)
• Expert Knowledge of brand standards and operational procedures
• Adherence to all Federal, State, and Local operational guidelines
• Integrates all company initiatives and emphasizes with applicable staff
• Hiring and staffing the restaurant to meet established staffing levels
• Corrective action with staff
• Prime Cost Control: Food Cost and kitchen labor management; controllable purchasing
• Inventory Count and Ordering
• Conduct any assigned operational audits
• Manage any facilities issues
• Knowledge of plate presentation, recipe adherence an operational procedures;
• Manage floor operations, run shifts, make cuts based on business levels
• Engage with customer to provide exceptional services
• Follow up with additional projects given on a weekly basis

Qualifications

Minimum

• 1+ years prior Full Service Restaurant Management experience
• 1+ years prior bartending experience
• State Mandated Food Handlers Certification
• Proficient in Technology applications: POS Systems, Scheduling Platform, Purchasing and Inventory Management software
• Ability to communicate at a high level, professionally
• Understanding of World Class Guest Service
• Experienced with P&L and understanding of how sales, labor and other costs are related

Preferred

• 3+ years prior Full Service Restaurant Management experience
• 3+ years prior bartending experience
• State Mandated Food Manager Certification
• Proficient in Technology applications: POS Systems, Scheduling Platform, Purchasing and Inventory Management software
• Ability to communicate at a high level, professionally
• Understanding of World Class Guest Service
• Experienced with P&L, strong understanding of how sales, labor and other costs are related, and what must been done to improve key restaurant metrics

Employee Perks/Benefits

• Flexible schedule
• Employee 30% off Discount
• Fun and lively work environment with potential for growth

Job Type: Full-time

Pay: $65,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Holidays
• Monday to Friday
• Weekend availability

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant management: 5 years (Required)
• Bartending: 2 years (Required)
• Guest services: 1 year (Required)
• Hospitality: 1 year (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)

Work Location: One location

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