Kitchen & Operations Manager

Job Description

Job Description

City Park Grill

Kitchen & Operations Manager

Position

Operations Manager

Reports To

General Manager / Ownership

Employment

Full-Time Management

Schedule

Approximately 40-45 hours/week; mornings, afternoons nights and weekends required

Compensation

Competitive salary; performance-based bonus opportunity

 

About the Role

City Park Grill is seeking a hands-on Operations Manager to serve as a key member of our leadership team. This is not a desk-management position. The Operations Manager will have primary ownership of kitchen performance while also helping lead the entire restaurant, including floor operations.

·       The right candidate is organized, accountable, calm under pressure and comfortable leading from the front.

·       This role works closely with the General Manager to deliver consistent food, strong service, a positive workplace culture and profitable restaurant operations.

What You'll Own

·       Kitchen performance, food quality and consistency

·       Food cost, inventory, ordering, receiving, portion control and waste reduction.

·       BOH staffing, BOH scheduling, training, coaching and employee development.

·       Cleanliness, sanitation and daily health-inspection readiness.

·       Equipment condition, preventive maintenance and follow-up on facility repairs.

·       Floor leadership and Manager-on-Duty responsibilities when assigned.

·       Staff accountability, communication and a positive, team culture.

Key Responsibilities

·       Conduct line checks and verify prep levels before service.

·       Maintain recipe, portioning, presentation and food-safety standards.

·       Lead or support expo during high-volume shifts and respond quickly to kitchen bottlenecks.

·       Complete or oversee inventory and review food-cost performance and unusual variances.

·       Maintain effective ordering pars without unnecessary overstock.

·       Verify deliveries, product quality, invoice accuracy and vendor credits.

·       Recruit, train, coach and develop BOH employees and future kitchen leaders.

·       Monitor BOH labor, attendance, overtime and productivity.

·       Maintain daily and weekly cleaning systems and organized storage areas.

·       Identify equipment and facility problems.

·       Work as Manager on Duty when assigned, including table touches, guest recovery, service support and labor decisions.

·       Communicate staffing, maintenance, guest and operational concerns promptly to the General Manager.

Leadership Expectations

·       Lead by example and remain visible and engaged.

·       Communicate clearly, directly and respectfully.

·       Coach employees in real time and recognize strong performance.

·       Address attendance, attitude, cleanliness, urgency and performance issues consistently.

·       Build connection between the front and back of house – Team mindset across the board.

·       Stay composed during high-volume periods and bring solutions, not problems.

·       Help build systems and people so the restaurant performs well even when you are not on site.

Operational and Business Expectations

·       Maintain strong food-cost controls without compromising quality.

·       Manage BOH/FOH labor and productivity appropriately.

·       Reduce waste and maintain accurate inventory.

·       Protect equipment through preventive maintenance.

·       Support guest satisfaction and overall restaurant profitability.

·       Use preparation, staffing and historical sales patterns to keep the restaurant ready for business.

How Success Is Measured

·       Consistent food quality, presentation and reasonable ticket times.

·       Food cost, waste, inventory accuracy and purchasing discipline.

·       BOH labor efficiency and appropriate staffing levels.

·       Cleanliness, sanitation and health-inspection readiness.

·       Employee training, retention, accountability and development.

·       Equipment reliability and timely maintenance follow-through.

·       Overall contribution to restaurant profitability and operational consistency.

Typical flow of the Role

·       Beginning of shift: walk the restaurant, review staffing and expected business, inspect the kitchen, verify prep and complete line checks.

·       During service: assist or lead expo, monitor quality and ticket times, coach employees, communicate with FOH leadership, manage labor and solve bottlenecks.

·       End of shift: ensure closing standards are met and communicate important issues.

·       Weekly: review inventory, food cost, BOH labor, schedules, ordering pars, waste, equipment, deep cleaning and training needs.

What We are Looking For

·       Restaurant management and strong kitchen leadership experience.

·       Working knowledge of food cost, inventory, ordering, labor and food safety.

·       Ability to lead both BOH employees and, when assigned, the restaurant floor.

·       Strong organization, communication, judgment and problem-solving skills.

·       Willingness to work a flexible management schedule including nights, Fridays and Saturdays.

·       Hands-on leadership style with a genuine commitment to hospitality and team development.

·       Leads by example, sets a positive tone and builds a healthy team culture.