Culinary Manager

Job Summary of Culinary Manager:

As a Culinary Manager, your main focus is on overseeing the restaurant's operations to ensure exceptional seafood and beverage service is provided, with the objective of maximizing customer satisfaction. Your role also includes recruiting, training, and motivating the employees who play a pivotal role in setting your restaurant apart.

Responsibilites of Culinary Manager:

• Boosting sales performance alongside enhancing guest satisfaction
• Creating a safe and enjoyable environment that fosters the development of team members
• Verifying that all rules regarding employment are being upheld
• Administering the performance of team members includes assessing, instructing, advising, and enforcing protocols
• Recruiting high-caliber individuals to contribute to our winning team is a top objective
• Grasping and executing safe food handling procedures while preserving a clean and secure environment for clientele throughout

Red Lobster sets itself apart by prioritizing talent development within the company. They provide an acclaimed 11-week in-restaurant training program for new Restaurant Managers and individualized development plans, along with continuous training and certification programs to ensure employees are well-equipped in their roles.

Our emphasis is on mentoring and fostering the growth of team members to accelerate their professional development. We endeavor to assist Restaurant Managers in achieving their career goals by offering them greater flexibility to manage their work-life demands effectively.

Benefits of Culinary Manager:

• An attractive base salary that is competitive and the potential to earn bonuses on a quarterly basis
• Prompt eligibility for medical, dental, and vision insurance coverage
• The company match for the 401K plan becomes available after one year of service
• The organization provides paid leave, dining promotions, and a scheme to reimburse tuition costs to its staff members

Qualifications of Culinary Manager:

• One must be at least 21 years of age to meet the criteria
• A background of one year or more in a management or supervisory capacity within the restaurant, hotel, retail, or general business field is mandatory
• It is preferred that applicants have at least two years of experience in managing a casual dining or full-service restaurant
• Need to possess ServSafe certification or have the potential to obtain mandatory local and state licenses
• Bachelor's degree preferred