Purpose: Provide Back of House leadership at the restaurant level for two units. Direct and support the Back of House teams to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features to keep with the ARP brand. 

Alexandria Restaurant Partners owns, operates, and manages 11 restaurants in Florida, Northern Virginia, and Washington DC. The three principals of ARP go back 25 years to the first Café Tu Tu Tango in Coconut Grove, Florida. We pride ourselves on leading with integrity and being transparent.

Key Accountabilities:

• Manage adherence to ARP’s quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements.
• Work alongside Market Partner and General Manager to achieve desired results
• Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organization’s talent pipeline and drive growth.
• Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions.
• Experienced in hiring the best candidates for each position.
• Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations.
• Certified and well-versed in sanitation controls with the ability to audit.
• Well-developed conflict resolution skills and strong interpersonal skills.
• Impacts restaurant profitability through effective financial management.
• Represent, support, and protect the ARP brand. Take ownership, handle stress/failure, and adapt.

Cafe Tu Tu Tango is part of Alexandria Restaurant Partners. Our locations include Ada’s on the River, Barca Pier & Wine Bar, Café Tu Tu Tango, Mia’s Italian Kitchen, Palette 22, Theismann’s, The Majestic, The Royal, and Vola’s Dockside Grill & Hi-Tide Lounge.

Qualifications:

• Minimum 2 to 5 years of direct kitchen management experience at high volume or multi-unit.
• High-level organizational skills and time management with multi-task capabilities to get people under you where you need them
• High level of attention to detail.
• Consistently delegates and follows up.
• Computer proficiency with a strong knowledge of Microsoft platforms.
• Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented.
• Strong analytical skills with some experience in P&L management, budgeting, and forecasting of purchases and schedules.
• Experience with menu development, analysis, and costing.
• Experience managing large banquet events along with custom event menu development.
• Adaptable, able to change priorities and manage workloads with minimum direction.
• Excellent interpersonal and relationship-building skills.
• Ability to speak and understand English.
• Ability to speak and understand Spanish is a plus.
• Culinary school background is a plus.

Physical Requirements

• Able to work 10-hour plus shifts.
• Able to stand, sit or walk for extended periods of time.
• Able to grasp, lift and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery and knives.
• Able to withstand changes in temperature, occasional smoke, steam, and heat.
• Able to work in a confined area.
• Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.