Job Description
Job Description
Position Description: Perched on Alexandria's waterfront, Vola's Dockside Grill is a neighborhood favorite with breathtaking, unobstructed views of the Potomac River. Our all-day menu celebrates the best of the region with fresh seafood, market oysters, and elevated comfort food crafted from seasonal ingredients.As a Back of House Leader, you'll drive culinary excellence by inspiring and developing the kitchen team while delivering exceptional food with consistency and precision. You'll uphold Alexandria Restaurant Partners' standards, culture, and values, lead daily kitchen operations, and create innovative menu items and chef-driven features that keep guests coming back. Position Responsibilities: Key Accountabilities include, but are not limited to:Lead and inspire back-of-house teams to deliver exceptional food quality, consistency, and execution.Coach, train, and develop culinary team members through hands-on leadership, feedback, and performance management.Execute recipes, plating standards, and presentation guidelines with precision and consistency.Manage daily kitchen operations, including prep, production, line execution, and service flow.Maintain a clean, organized, and food-safe kitchen by enforcing all sanitation, safety, and health regulations.Monitor food quality, portion control, and waste reduction to maximize profitability. Manage inventory, ordering, receiving, and product rotation to ensure freshness and control food costs.Analyze labor needs and create efficient schedules that balance service demands with labor budgets.Demonstrate strong financial awareness by managing food cost, labor cost, and kitchen productivity.Respond calmly and effectively in high-volume, fast-paced environments while maintaining team morale and guest satisfaction.Build a culture of accountability, teamwork, and continuous improvement through positive leadership.Ensure equipment is properly maintained and operational, reporting repair needs promptly.Partner with front-of-house leadership to ensure seamless communication and an exceptional guest experience.Lead by example, modeling professionalism, urgency, adaptability, and a commitment to excellence. Knowledge, Skills and Abilities: Qualifications - Qualifications:
Minimum 3-5 years of culinary leadership and team development in an upscale, high-volume full-service restaurant.Food safety and sanitation (ServSafe preferred)Inventory and cost controlLabor management and schedulingMenu execution and quality assuranceCommunication and cross-functional collaborationTime management and prioritizationProblem-solving and decision-makingMultitasking under pressureCoaching and performance managementAttention to detail and organizational excellenceComputer proficiency with a strong knowledge of Microsoft platforms.
Additional Information: People are the core of our business. That’s why our benefits include:
Monthly profit-sharing bonus
401K
Health Insurance
Life Insurance
Vision & Dental InsurancePaid Time Off (Vacation and Sick)Parking Pass
Complimentary dining privileges at any of our ARP locations
Opportunity for personal and professional growth $75,000.00 - $85,000.00 Annually