Director of Culinary Operations

GENERAL SUMMARY

The Director of Culinary Operations reports directly to the CEO. The qualified candidate has oversight of multi-unit culinary & beverage operations including but not limited to control of COGS & Labor, menu development and planning, auditing/inspecting, team development, vendor monitoring, inventory processes, and budgeting. He/she will set the tone and culture of the kitchen operations by developing the team, auditing for standards, COGS and labor control, menu & beverage development, and R&D.

Silverspot Cinema offers a competitive salary and great benefits! For management positions, Silverspot covers 100% of employee-only health insurance, dental, vision, and basic life insurance/AD&D. We also offer dependent/spouse coverage as well as supplemental benefits such as short-term disability and long-term disability. Our eligible associates also enjoy vacation, sick leave, paid holidays, movie passes and employee discounts.

Duties (Objectives and Activities)

I. Objective: Kitchen operations are running smoothly and adhering to menu and drink recipes.

• Activity: Analyzes food costs, sales and inventory daily and monthly for trends and/or variances and works with the team to get COGS within acceptable levels.
• Activity: Monitors business volume forecast and plans accordingly in areas of culinary labor, productivity, costs, and other expenses
• Activity: Assists with Capital budget needs; reviews equipment contracts and works with facility management to ensure “like brand new” equipment
• Activity: Works with vendors on best costs and price negotiations and acts as liaison with Sundell for cost control measures
• Activity: Creates and maintains menu and drink recipes in R365 and ensures that the theaters are up to date with recipes

II. Objective: Ensures quality improvement and brand standards

• Activity Conducts quarterly audits of theaters traveling to the locations to ensure proper standards and processes are in place.
• Activity: Assists with action plans and holding GMs accountable for variances or issues
• Activity: Audits menu recipes and ensures recipes are followed
• Activity: Ensure that all kitchen teams strictly adhere to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving dining utensils, kitchen equipment and overall cleanliness.

III. Objective: Develop the kitchen team

• Activity: Assist with interviewing and hiring KMs and AKMs.
• Activity: Work with KMs on developing their analytical, financial and people skills.
• Activity: Be a mentor to KMs and provide constant communication with GMs on back-of-house operations and providing guidance and mentoring.
• Activity: Supervises the efficiency of the kitchen operations and ensures all staff is properly trained.
• Activity: Travel to the theater to provide working support in absence of a KM.
• Activity: Part of the opening team member for any expansion efforts.

IV. Objective: Maintain menu and drink development and provides recommendations to leadership/ownership

• Activity: Conduct menu engineering analysis to come up with recommendations and communicate trends.
• Activity: As the expert on F&B, will have ownership of working with interdisciplinary teams such as marketing, events, facilities, and accounting to come up with the right mix of menu items, sourcing, and pricing strategy.
• Activity: Manage all the support documentation for the kitchen including but not limited to recipe cards, build sheets and cheat sheets.
• Activity: Work on projects as needed such as new bar program or menu development.

KNOWLEDGE:

• Strong business acumen
• F&B culinary operations- Casual Upscale/QSR/Dine In Theater
• Food costs
• Beverage costs
• Inventory management
• Management skills

AUTHORITY AND AUTONOMY:

• Works independently
• Has a fair degree of autonomy

JOB REQUIREMENTS:

• At least 10 years of F&B leadership experience
• Multi-unit experience is a must
• Combination of education and experience
• Strong excel and analytical skills
• Strong communication skills

PHYSICAL AND ENVIRONMENTAL CONDITIONS:

• Remote and travel 30- 40%
• Work is a combination of office and on-site
• Work can be in a kitchen hot environment

WORKING SCHEDULE:

• Flexible
• Some holidays or weekends

PROFESSIONAL SKILLS:

• Excellent communication skills
• Analytical skills
• Advance Excel skills (can perform more complex Excel functions)
• Negotiation skills

Silverspot Cinema is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identify, national origin, disability status, protected veteran status, or any other characteristic protected by law. Silverspot Cinema also participates in E-Verify.