Job Openings at Myrtle Management Consultants

Objectives of this role

• Provide excellent food service for restaurant customers
• Supervise a team of line cooks and other kitchen staff
• Curate a menu and kitchen supply inventory based on restaurant needs
• Act as a leading liaison between kitchen staff, customers, and restaurant owners
• Oversee the enforcement of health code standards for the kitchen and staff
• Foster a collaborative and positive work environment in the kitchen

Responsibilities

• Oversee the functions of a restaurant kitchen 
• Hire, train, and manage line cooks and other kitchen staff
• Execute food orders and deliveries
• Communicate kitchen needs to the restaurant managers and owners
• Manage inventory of ingredients and kitchen supplies
• Regularly inspect and update the kitchen’s health code standards

Qualifications

• Experience working as a chef with teams of varying size
• Deep knowledge of best culinary practices
• Demonstrated leadership skills
• Readiness to thrive under pressure
• Affinity for problem-solving
• Strong organizational skills and attention to detail

Preferred qualifications

• Experience working with many culinary trends, cuisines, and cultures
• Strong interpersonal communication skills
• Familiarity with the business practices of a restaurant
• Creative talent for designing a menu
• Previous knowledge of the restaurant’s order-processing technology

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Job Description

• Assists in organizing and directing full-service restaurant operations for the restaurant to maximize profitability while upholding the company’s mission, values, policies, quality, and guest experience standards
• Works to develop, implement, and monitor standard operating procedures for restaurant operations
• Executes departmental goals and functionally works with a team of General Managers, working closely with each to understand operational needs, provide training and motivation, and encourage interdepartmental collaboration
• Analyzes financial data and develops strategies around offerings, pricing, and promotions aimed at increasing efficiencies and driving sales  
• Analyzes competitor concepts and makes informed recommendations about concept development
• Partners with the Culinary Team, Marketing Team, and Product Team to develop new concepts
• Works with the Design and Construction Team on the development of the physical spaces of new stores as well as renovations and additions to existing stores
• Analysing financial records
• Reviewing or upgrading menus
• Performs other duties as required or assigned

Qualifications

• Bachelor’s Degree
• 8+ years of management experience in high-volume, high-quality, full-service restaurants
• Exceptional communication, leadership, motivational and team-building skills  
• Demonstrated problem-solving, organizational, analytical, and business management skills
• Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint, etc.)
• Experience with Point-of-Sale platforms
• In-depth knowledge of Italian cuisine
• An experienced expat would be preferred