Kitchen Manager Big Buns D*#! Good Burgers at Thompson Hospitality Corporation in MC LEAN, Virginia

Job Description:

Overview

Who We Are:

It started with a road trip.

While traveling cross-country in 2002, Craig Carey couldn't help but notice that every town he visited had a "best burger." In fact, the regional differences of each burger he had experienced during his trip made him wonder, why was there no restaurant that served more than one style of burger? This simple question became the beginning of our journey.

Our first location.

In 2005, Craig teamed up with Tom Racosky, an experienced Chef from Houston's (now Hillstone), and together they started to mold their vision for Big Buns Damn Good Burgers, a modern "burger joint" with a rotating selection of delicious burgers and craft beer that felt more like a backyard party than a restaurant.In June of 2007, Big Buns opened its first location in Ballston, Arlington and over the years became a neighborhood fixture. Nearly a decade later, Craig and the growing team spoke about the original vision for Big Buns and began to wonder, what would the restaurant look like today if they could do it all over again?

A decade later.

This simple question inspired a new look and two more Big Buns locations at the Village at Shirlington (2018) and Wiehle-Reston Metro Plaza (2021). The new restaurants were filled with bright colors, murals and bold sound. Dining rooms and patios came standard with communal tables and beer garden vibes. Newly added beer taps and frozen slushie machines fueled the party-like atmosphere. While some things changed, other things remained the exact same, like the commitment to their founding mission - to serve the world's most delicious + innovative burgers while sharing the idea of an inclusive backyard party with our amazing guests.

Our real secret sauce.

People often want to know the reasons why we've been successful over the years. More often than not, our answer is pretty disappointing because we have no secrets, just a set of core beliefs that have helped guide us.

The Kitchen Manager is to oversee staff, production, cost control, standards, recruiting, and other duties assigned. You will be Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed.

Who We Are:

Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management.  We are a family-run organization with more than thirty years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time.  As a fast growing company, we have a growth plan to more than double in size over the next three years.  We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do:

• Purpose

• Give back to our communities
• Celebrate diversity

• People

• Do the right thing
• Treat people the way you want to be treated
• Always do your best
• Be accountable for our actions

• Performance

• Serve the highest quality food
• Provide world-class service
• Maintain flexibility to better serve our clients

• Health/Dental/Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short and Long Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts: Hotels, Travel, Tickets, Restaurants
• Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school

The Kitchen Manager is to oversee staff, production, cost control, standards, recruiting, and other duties assigned. You will be Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed.
Responsibilities

ESSENTIAL FUNCTIONS:

• Manage and motivate employees through constant communication
• Stocking supplies, serving, handling cash, credit cards, and a cash register
• Cleaning tables and counters, resetting tables, greeting customers
• Resolving customer conflict and dissatisfaction
• Make sure guests are receiving superior customer service at all times

• Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality
• Ensure operations are in accordance with kitchen sanitation and safety standards
• Start-up and shut-down of restaurant equipment and processes (opening/closing shifts)
• Handle inventory responsibilities including food orders and receipt

MINIMUM REQUIREMENTS

• A high school diploma
• At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired
• Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel)
• Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs.
• Strong written and verbal communication skills -- clear and professional demeanor

• Ability to multi-task, organize, and prioritize with efficiency
• A personable, friendly and outgoing personality
• Ability to lead, motivate, and manage employees

• Communication

• Relationship Management
• Critical Evaluation

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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