The posting
Bob’s Steak & Chop House Since the opening of the first Bob’s Steak & Chop House in Dallas, Texas, in 1993, the name “Bob’s” has been synonymous with a great steakhouse experience. Building on the reputation we earned at our original Dallas location, Bob’s has opened restaurants nationwide that offer the best cuts of meat available. Bob’s Steak & Chop House specializes in serving big, flavorful steaks that are hand-selected from the top two percent of USDA prime beef along with Texas-sized portions of our award-winning sides. Mouth-watering, legendary seafood and cuts of meat are delicious as we use homemade and local ingredients to enhance the flavor of our signature menu items. When it comes to Wine, each Bob’s carries a large selection — usually 300 to 500 wines — beyond our core list of favorites. In-house wine buyers select wines from all over the world to satisfy local clientele and regulars at each of our locations. Each Bob’s utilizes climate-controlled wine cellars and features Wine of the Month for our guests to try. Bob's Steak & Chop House is open for dinner only and closed on Sundays. Responsibilities Overall responsibility for the efficient and effective running of the kitchen and food production outlet, ensuring operating costs are minimized. The execution of all Bob's Steak & Chop House located in the Omni Nashville and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the General Manager on all matters relating to the kitchen area. In conjunction with the Food & Beverage Director, Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. To assist the General Manager in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the General Manager, adhere to all Bob’s Steak & Chop House Standard Recipes and design the daily features in conjunction with the Bob’s standards, including design, creating suitable dishes and passing standards recipes to the General Manager for costing.Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To compile new banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.Responsible for control of equipment and scheduling maintenance. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitor’s food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. To perform all duties applicable to a department manager within the hotel. To conduct/attend all required department meetings. Qualifications 4 years previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred. Must have proven culinary skills and must be able to lead, develop, and motivate staff. Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.Must be creative and up to speed on new concepts and food trends. Must have basic mathematical skills and be able to create and understand financial reports. Ensure that all health standards are consistently maintained.Ensure all safety and security policies and procedures are followed.Excellent written and verbal communication skills.Ability to multi-task and work in fast paced environment.Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards. Must be proficient with computers. Experience managing payroll and schedules required. College education and/or culinary degree preferred. Must be a Serve Safe certified food manager. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.Must be able to work a flexible schedule to include weekends and holidays. Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.Must be able to push and pull carts and items weighing up to 75 lbs.Must be able to walk/stand for extended periods of time, with frequent bending and twisting.Stand or walk for an extended period or for an entire work shift. Requires repetitive motion of arms, hands, and legs.
