Founded in 2004 by Hugo Matheson and Kimbal Musk, The Kitchen Restaurant Group is family of restaurants with locations across America focused on sourcing and preparing real food at every price point. Its restaurant concepts, Next Door, The Kitchen, and Hedge Row, employ hundreds of people with mission driven jobs and source food from American farmers helping stimulate the local farm economy to the tune of millions of dollars a year.  

Summary

Our American Bistro in Denver, Colorado features a seasonal menu in a refined rustic atmosphere that is warm and inviting. The GM oversees and coordinates the planning, organization, training, and leadership necessary to achieve objectives in sales, costs, profitability, and service. This person provides support and commitment to the team in regards to strategy, policies, service, staff, and guests. The GM must be a motivated and confident industry professional with the ability to manage and inspire staff, have a solid understanding of restaurant operations, and have the ability to bring creative solutions to the table. This person will maintain an exciting, inviting, and the progressive environment through food, drink, and service. This person must have experience managing people.

Responsibilities

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
• Recognize the power of being present and engaged with guests and staff at all times. Focus on people and making connections, while strengthening relationships that already exist.
• Ensure positive guest service in all areas. Promptly investigate and resolve complaints concerning service and food quality taking any and all appropriate actions to turn dissatisfied guests into regulars.
• Become the face of the restaurant, guests should recognize you and count on you. Create lasting relationships with guests to ensure contagious loyalism.
• Maintain an accurate plan of restaurant staffing needs. Interview and hire candidates. Ability to determine the applicability of experience and qualifications of job applicants.
• Plan, implement, and oversee employee supervision, discipline, training, development, and termination. Provide direction to employees regarding operational and procedural issues.
• Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Promote growth within the staff through leadership and positive energy. Help and inspire each employee to reach their greatest potential.
• Demonstrate integrity in all areas, both personal and professional. Instill trust and dependability amongst the staff always working with a team mindset and from a place of respect. Maintain a favorable working relationship with all company employees to foster and promote a harmonious working environment that is conducive to high employee morale, productivity, and effectiveness.
• Lead by example and set the standards for service by maintaining discipline and structure. Constantly promote teamwork amongst the staff and management by displaying creativity, trust, dependability, and respect.
• Manage shifts including daily decision making, scheduling, product quality, and cleanliness.
• Share in the restaurant's vision and responsibility of being eco-conscious through sustainability and leadership in the community and industry.
• Share in creation, passion, and drive to provide excellence in service.
• Ensure that all financial and personnel/payroll administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
• Create an annual budget and report on profit and loss statements.
• Ensure proper safety procedures are in place to provide a safe working and guest environment and to reduce the risk of injury and accidents. Report employee or guest accidents promptly.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, health department regulations, and all federal/state/local laws. Always follow and enforce company policies and procedures.
• Ensure consistent, high-quality service, and food preparation. Adhere to company standards to increase sales and minimize costs.
• Keep the Home Office promptly and fully informed of all issues and take prompt direct action where necessary.
• Complete job responsibilities and performance objectives in a timely and efficient manner in accordance with the restaurant’s standards. Perform other duties and responsibilities as required or requested.
• Growth potential in all areas of the restaurant.

Qualifications

• Self-discipline, initiative, leadership ability, and outgoing nature.
• Exceptional communication skills.
• Pleasant, polite manner, and neat professional appearance.
• Able to handle the pressure of coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Having directly supervised at least 30 employees
• Minimum 3 years of experience in a supervisory position for a full-service, high volume, upscale dining restaurant, or other food and beverage establishment with a similar capacity and clientele.
•  Ability to manage multiple tasks at a time while maintaining attention to detail. 
• Must be able to operate effectively as part of a team and communicate clearly.
• May be required to work in very warm or cold conditions for an extended period of time.
• The ability to work evenings, weekends, and holidays.
• Must be at least 18 years of age.
• Must be able to serve alcohol.

Benefits we offer! 

• Competitive salary
• PTO and Paid Sick Time
• Health, vision, and dental insurance
• 401K retirement plan with employer match
• Short-term and Long-term disability insurance
• Wellness reimbursement program
• Store discount
• Pet Insurance
• Educational Reimbursement
• Advancement Opportunities
• Great Company Culture and Community Involvement!

The Kitchen Restaurant Group is an EEO Employer