Assistant Kitchen Manager - Malone’s Steak & Seafood
Atlanta, GA 30344
About the Job
Benefits
Flexible schedule, Paid time off, Health insurance, Dental insurance, Vision insurance, Paid training
Malone's is an Atlanta Institution serving food and beverage for 42 years since Sept 1979. Our managers are passionate about food, beverage and people. These are the basics of our business. If you love food and beverage, serving the guests, working with and taking care of employees we would love to speak with you.
As a Manager, you would learn all of the stations on the line, Grill, Sauté, Fry, Salad and Prep. Set the pace for all of the cooks on line, responsible for quality of food, presentation and timely execution. Awareness for Cost Control and working as a team with the rest of the Management Team in the Restaurant. Knowledge of food is a must along with in depth knowledge working all of the stations. Next you will learn all of the functions as a server, Bartender, Host and operation of the dining room. Finally, you will work on your floor management, people development and guest service.
We also operate our sister concept Louisiana Bistreaux. It is a dynamic restaurant company poised for strong growth. We presently have three locations in Metro Atlanta, Buckhead, East Point and Decatur. We have our fourth location under development near Perimeter Mall on Hammond Dr. The restaurant specializes in made from scratch Cajun Cuisine sourcing seafood from the Gulf of Mexico in and around Louisiana. Our Guests love our food for the authentic Louisiana recipes we follow. We are passionate about what we do, if you have the passion to excel in the restaurant industry, come and be part of the team and grow with us.
General managers are responsible for everything that happens during the shift. This includes cost control, inventory control, cash control and customer relations. Our concept requires a lot of passion to execute and strive for excellence, without reaching for the stars we can not achieve the desired goals of excellence. You as a General manager set the tone and the example for the store and you have to be on your game 100% of the time!
Your job responsibilities would include (but are not limited to):
- Manage anywhere from 50 to 60 employees and Managers during your scheduled shift
- Responsible for the execution of basics in Food, Beverage, Service, Guests and Employees
- Responsible for employee development and training
- Responsible for all costs, Sales and Profits
- Responsible for Managers development
Feroz Delawalla’s story in the restaurant business began over forty-five years ago when he joined the management team at Steak & Ale Restaurants.
Early in his career, Feroz acquired knowledge of designing, setting up and starting a foodservice operation. During this time, he opened three Steak & Ale Restaurants, started the Bennigan’s Tavern & Restaurant concept in Atlanta, opening 25 restaurants throughout the United States, coordinated management training programs, coordinated national food and beverage purchasing and was involved in design and construction of the new prototypes for Bennigan’s.
In 1979, he formed Restaurant Management Group as President-CEO. Over the years, Feroz has started many restaurants including Malone’s, Simon’s Seafood Bar and Grill, Olde Mill Steakhouse, Giovanna’s Italian Kitchen and Louisiana Bistreaux.