Restaurant Manager and Kitchen Managers

The Restaurant Manager and Kitchen Managers are responsible for overseeing daily restaurant operations and kitchen performance to ensure an exceptional dining experience. Leading a medium-sized team of 10 to 30 employees, they manage staff, maintain quality standards, and ensure compliance with health and safety regulations. This role involves coordination across scheduling, inventory, budgeting, and customer service, working with proprietary in-house kitchen management software. The position requires working rotating shifts, including weekends, with clear pathways for advancement to Regional Manager.

Responsibilities

• Oversee daily restaurant and kitchen operations to meet quality and service standards
• Manage and motivate a team of 10-30 staff members across front and back of house
• Supervise kitchen activities ensuring timely and accurate food preparation
• Control inventory and order supplies to maintain stock levels efficiently
• Handle budgeting and cost control to optimize financial performance
• Develop and maintain staff schedules with rotating shifts including weekends
• Ensure compliance with all health, safety, and sanitation regulations
• Deliver excellent customer service and resolve issues promptly
• Train and develop employees to enhance skills and performance

Preferred Qualifications

• Minimum of 2 years experience in restaurant management