Manager In Training

Boiling Point is a growing Taiwanese Hot Soup specialty restaurant with locations in the US, Canada, and China. At Boiling Point, we are a team that believes in "Honesty, Reliability, Integrity, and Care" as our core business model with a mission to bring great food to a wide audience. We believe in ensuring that every customer receives the best quality food and the most authentic Taiwanese food dining experience possible.

We are looking to expand and are in need of candidates with a positive, motivated attitude that would love to grow with the company. We would love for you to join us and be part of the Boiling Point family!

Purpose & Summary:

Will be trained to manage the daily operations of a restaurant by rotating through all positions and learning the dynamics and culture of our company. Will be trained on overseeing inventory and ordering of food and supplies and performance of employee personnel.

Duties & Responsibilities:

• Oversee and manage all areas of the restaurant and make final decision on matters of importance to customers and employees
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs
• Responsible for ensuring all financial and personnel/payroll related duties are done accurately and on time
• Will be responsible for scheduling employees into a designated work schedule based on availability of the employees and needs of the restaurant
• Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas including making sure that all operational standards are in ordinance of company policies and federal/state/local laws
• Ensure a positive patron service in all areas and respond to customer complaints
• Must be sure that proper security procedures are in place to protect employees, patrons, and company assets including creating a safe working and patron environment to reduce risk of injury
• Provide direction to employees regarding operational and procedural issues per BP requirements
• Develop employees by providing ongoing feedback about their performance, establishing performance expectations and conducting performance reviews
• Must report any personnel issues to HR immediately and alert HR of a termination as soon as possible
• Maintain personal health and sanitation standards
• Must be knowledgeable of all safety codes per BP's guidelines
• Ensure compliance with BP’s code of ethics, integrity and conduct

Minimum Qualifications:

• 2 years of food retail experience in a fast paced environment
• Friendly attitude with excellent customer service skills
• Able to multitask and work in a team environment
• Bilingual Chinese preferred, but not required
• Must be able to work flexible schedules and be open to relocation
• Degree in Restaurant Management and/or Hospitality
• All candidates are subject to a background check and employment verification process

Physical demands:

• Ability to continuously stand or walk
• Ability to bend and lift occasionally
• Ability to lift up to 10 pounds occasionally

Work environment:

• Work will be conducted in a restaurant environment
• May encounter temperatures ranging from 32 degrees to 425 degrees around equipment in the kitchen if needed to enter that area
• May occasionally walk on slippery surfaces
• Noise level in the work environment is occasionally loud