Kitchen Manager - Tapville Pittsburgh

Tapville Social Back of House Supervisor (Kitchen Manager)

Job Summary

At Tapville, the customer experience reigns supreme, and that's not just lip service. Tapville team members are cheerful, reliable, attentive, and conscientious team players. And they're down with our core mission: To create a welcoming, friendly environment where folks can enjoy good beer and wine alongside great food, free of distractions.

Job Duties

• Acts as a representative of Tapville's Core Values

• Demonstrates and reinforces leadership behaviors necessary to gain team members' loyalty, satisfaction, and pride

• Develops a strong team dynamic between BOH & FOH teams

• Effectively assist management in creating schedules in advance to create balance and provide efficient coverage

• Strong grasp of food cost, financials, and inventory control.

• Assist management in monitoring inventory and ensuring products are adequately stocked

• Execute Tapville Social menu with precision, reflective of Tapville’s quality standards

• Fluent with health department inspections.

• Trains and develops new kitchen team members

• May perform other duties as assigned

Tapville Social Back of House (BOH) Supervisors / Kitchen Managers are responsible for the overall operations of the back of

the house and kitchen area of a restaurant. BOH Supervisors hire staff, purchase food and stock, and make sure everyone is

trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that Tapville’s

standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served

quickly. This role requires in-depth knowledge of company policies and procedures in support of our goal of delivering a

simple, hassle-free guest experience. FOH Supervisors' actions align with Tapville's Core Values and coach team members to

meet all Tapville Social operating and service standards.

 Skill Requirements

• One to three years of experience in a restaurant environment as a line or prep cook, with at least one year of management experience preferred

• Ability to communicate professionally and verbally with team members

• Ability to read and write English

• Ability to perform basic math skills, analyze data and draw conclusions from the information at hand

• Ability to maintain composure and poise under pressure

• Knowledge of and compliance with all food safety and sanitation requirementsServSafe Management, Allergen, and Basset certification

Physical Requirements

• Able to work 55 hours per week

• Able to stand for the entire workday

• Able to move about on foot to accomplish tasks. Bend, lift, carry, reach/extend arms and hands above shoulder height

  frequently, or move in a constantly changing environment.

• Maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards