What are the responsibilities and job description for the Food and Beverage Operations Manager position at Food Lab - Denver?
Hi and thank you for looking at our job post.
Please read this description because there are a few nuances with this position. We are a recreational cooking school that has been open since 2015 in Boulder and we are expanding to Denver. This position will begin in Boulder, we have a targeted opening date of June 1st in Denver. In Boulder this position will hold the ops position, get to know brand and company. help develop the systems for the transition into Denver including hiring the Denver team. Denver will be this positions primary location with weekly or biweekly shifts in Boulder after Denver opens. The position is very consumer/guest facing, teaching 2-3 days a week with the other 2-3 ops, including inventory, ordering, prep, eventual menu development etc. The days may vary, if necessary, depending on classes but shifts will look like 11p-7p or 12p-10p. Weekend availability is a requirement. Strong attention to detail, operations and management are key to finding success in this position, as well as a desire to teach fellow humans how to cook.
We are aiming to hiring in the next 4-6 weeks.
Please send a cover letter to be considered.
Thanks!
Requirements
Culinary Expertise:
- Strong knowledge of culinary techniques, kitchen operations, and food safety standards (e.g., ServSafe certification or equivalent).
- Experience in menu planning, recipe development, and kitchen workflows.
Operational Management:
- Manage day-to-day operations, including scheduling, inventory control, and equipment maintenance.
- Proficiency in optimizing workflows for efficiency and cost control.
- Basic understanding of Microsoft Office or similar tools for reporting and communication.
- Exceptional organizational abilities to manage multiple tasks, deadlines, and priorities.
Leadership and Team Management:
- Strong leadership skills to supervise, mentor, and motivate staff
- Ability to manage scheduling and coordinate with Events and Sales for seamless event execution.
- Excellent interpersonal skills to interact with guests, instructors, and vendors in a professional and engaging manner.
- Commitment to delivering high-quality culinary experiences.
Day to Day Responsibilities
Staff Hiring, Training and Development:
- Lead by example, with a hands on approach to management, train and mentor staff
- Hire staff when necessary, keeping aware of Food Lab cycles to ensure proper staffing at all times
- Meticulously onboard new staff following Food Lab policies and procedures and keep staff current as well
- Manage schedule, time off requests and employee behavior
- Hold self and staff accountable for their responsibilities
- Meeting FL standards of hospitality and values and leading the staff with those standards
- Teaching classes in the Food Lab structure
- Train and lead new chefs and staff
- Maintenance of Food Lab recipes and ensure that all staff is using the Food Lab recipes
- Source and select the right ingredients from reliable suppliers.
- Manage inventory levels, control costs, and minimize food wastage.
- Keep aware of the kitchen budget, including labor costs, ingredient costs, and overhead expenses.
- Implement cost-saving measures without compromising food quality.
- Keep facility in clean condition
- Ensure compliance with health and safety regulations and maintain a clean and sanitary kitchen environment.
- Implement and enforce food safety protocols.
- Keeping all food storage areas clean and organized
Salary : $72,000 - $90,000