Our Team Members have a passion for movies and a desire to create a positive wake in the communities we serve. We face challenges together and we win together. And together, we have changed the landscape of the film and food industry. 

In our 20 years of Opening Hearts and Minds, One Story at a Time, together, we have experienced some amazing success.  As the leader of in-theater dining, we are looking forward to this next chapter in our story.  As we do, we are seeking Team Members who have a wide range of skills and are adaptable to various roles. The perfect SMG Team Member is open to learning and has a passion for hospitality and seeks the excitement of connecting with Guests in multiple ways.

JOB RESPONSIBILITIES:

The Kitchen Manager (KM) is responsible for all kitchen operations on an opening, mid- or closing shift, including supervision of all kitchen staff and staffing levels, safety and sanitation. The KM ensures that the shift is run in a smooth manner with a focus on Quality while attending to any unexpected problems or emergencies that may arise. The KM is responsible for staffing, scheduling, financial goals and staff development of the kitchen.

• Oversee the human resource function in the kitchen ensuring recruitment, selection, orientation, training, scheduling and performance management functions meet or exceed company specified criteria.
• Build morale of the kitchen staff by developing, cross training, and mentoring.
• Ensure restaurant food quality by completing thorough line checks and tasting/testing food on a consistent basis
• The KM has contributory financial responsibility for food costs, labor costs and kitchen supplies. Must set operational goals and plans to achieve or exceed written budgets, then direct staff and utilize kitchen systems, schedules, tools and procedures to attain those goals.
• Work closely with the management team to identify and develop employees for future leadership roles
• Involved in all local store marketing efforts
• Maintain food quality and safety standards, overseeing all phases of food procurement, production and service.
• Focus on inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation and service/production standards. Standards are achieved through daily line checks and food reviews, response to guest feedback, ongoing maintenance/housekeeping, and staff training.