Restaurant Kitchen Manager

Job Description

Job Description

JOB DESCRIPTION

Position: Kitchen Manager
Reports To: General Manager
Status: Full-Time

ROLE SUMMARY

The Kitchen Manager is responsible for leading all day-to-day back-of-house operations while also serving as a key member of the restaurant management team.

The Kitchen Manager has primary ownership of kitchen operations, including food quality, ticket times, food safety, cleanliness, inventory, ordering, food cost, waste, BOH labor, and development of the kitchen team. This is a hands-on leadership role that requires actively working alongside the team and ensuring consistent execution of company standards.

While the kitchen is the Kitchen Manager’s primary area of responsibility, this is a restaurant management position - not a BOH-only position . The Kitchen Manager will also serve as Manager on Duty and may be responsible for opening or closing the entire restaurant, supervising FOH and BOH employees, handling guest concerns, completing cash and closing procedures, and ensuring the restaurant operates successfully in the absence of the General Manager or Assistant General Manager.

The Kitchen Manager is expected to take ownership of the restaurant as a whole while maintaining a particular focus on building and operating an efficient, disciplined, and high-performing kitchen.

KEY RESPONSIBILITIES

Kitchen Operations & Food Execution

• Lead and manage all day-to-day BOH operations
• Ensure food is prepared consistently according to company recipes, portions, specifications, and presentation standards
• Maintain strong ticket times and effective communication between the kitchen, expo, and FOH
• Ensure all stations are properly stocked, prepped, organized, and ready before service
• Anticipate volume and ensure appropriate prep levels based on sales trends, events, and expected business
• Actively work stations, expo, prep, or other positions when necessary to support the team
• Maintain consistent execution during high-volume periods without sacrificing food quality or safety
• Ensure kitchen opening, shift-change, and closing procedures are completed accurately

BOH Team Leadership

• Lead, supervise, and develop cooks, prep cooks, dishwashers, and other BOH employees
• Set clear expectations and hold team members accountable for performance, attendance, cleanliness, and execution
• Provide real-time coaching, feedback, and corrective direction
• Assist with recruiting, interviewing, hiring, training, and onboarding BOH employees
• Ensure new employees are properly trained on recipes, stations, equipment, sanitation, and kitchen procedures
• Develop cross-trained employees capable of working multiple kitchen stations
• Build an accountable, respectful, productive, and team-oriented kitchen culture
• Address performance or behavioral issues promptly and communicate significant concerns to the General Manager

Food Quality & Consistency

• Conduct regular quality checks before and during service
• Ensure recipes, portion sizes, cooking procedures, and plating standards are followed consistently
• Monitor product freshness, rotation, labeling, storage, and shelf life
• Ensure proper use of scales, portioning tools, recipes, and other controls designed to maintain consistency
• Identify recurring food quality or execution problems and implement corrective action
• Ensure returned or remade food is addressed immediately and determine the cause to prevent repeat issues

Inventory, Ordering & Food Cost

• Manage food inventory and maintain appropriate product levels based on expected sales
• Complete accurate inventory counts according to company schedules
• Place and verify food and kitchen supply orders
• Review deliveries for accuracy, product quality, pricing, and shortages
• Maintain proper product rotation using FIFO standards
• Monitor food usage, waste, over-portioning, spoilage, and unauthorized consumption
• Maintain food cost within company targets through effective ordering, portion control, inventory management, and waste reduction
• Document waste and investigate unusual inventory variances
• Identify opportunities to reduce cost without compromising food quality or guest experience

BOH Labor & Scheduling

• Assist in building and managing BOH schedules based on projected sales and operational needs
• Maintain appropriate staffing levels while controlling BOH labor costs
• Monitor overtime and make proactive scheduling adjustments when necessary
• Ensure employees report for scheduled shifts and that staffing decisions are made by management
• Manage breaks, cuts, station assignments, and positioning based on business volume
• Maintain sufficient staffing and bench strength to operate effectively during peak periods, weekends, holidays, and special events

Manager on Duty & FOH Responsibilities

• Serve as Manager on Duty for assigned opening, mid, or closing shifts
• Open and/or close the entire restaurant according to company procedures
• Supervise FOH and BOH employees when acting as Manager on Duty
• Ensure the restaurant is properly staffed, clean, organized, secure, and ready for service
• Complete required opening and closing checklists and verify that all departments have completed assigned responsibilities
• Handle guest concerns and complaints promptly and professionally
• Monitor the dining room, bar, kitchen, and overall guest experience throughout the shift
• Support FOH operations during peak periods, including expediting, running food, bussing, seating, or assisting wherever necessary
• Make appropriate labor decisions, including breaks, cuts, positioning, and staffing adjustments
• Ensure proper cash handling, employee checkouts, deposits, shift reports, and end-of-day procedures when closing
• Ensure doors, alarms, equipment, lights, and other facility closing procedures are completed correctly
• Communicate significant operational, staffing, guest, or facility issues to the General Manager
• Take ownership of the restaurant and make sound operational decisions when senior management is not present

Food Safety, Sanitation & Compliance

• Maintain a clean, organized, and inspection-ready kitchen at all times
• Ensure compliance with all health department, food safety, sanitation, and company standards
• Enforce proper handwashing, glove use, food storage, temperature control, labeling, and cross-contamination prevention
• Ensure required temperature and sanitation logs are completed accurately
• Maintain proper chemical storage and usage
• Ensure walk-ins, freezers, dry storage, prep areas, cook lines, dish areas, floors, walls, and equipment are cleaned and organized
• Conduct routine kitchen inspections and immediately correct deficiencies
• Maintain required food safety certifications and ensure appropriate employees are certified as required

Equipment & Facility Management

• Ensure kitchen equipment is properly used, cleaned, and maintained
• Identify equipment problems early and communicate repair needs promptly
• Help prevent unnecessary equipment damage through proper employee training and oversight
• Maintain organized walk-ins, freezers, dry storage, chemical storage, and kitchen work areas
• Identify restaurant-wide maintenance or safety concerns while serving as Manager on Duty and ensure they are appropriately addressed or communicated

Management & Communication

• Work collaboratively with the General Manager, Assistant General Manager, and other managers to operate the restaurant as one management team
• Communicate kitchen performance, staffing, inventory, maintenance, and operational concerns
• Participate in management meetings and contribute to improving overall restaurant operations
• Maintain strong communication between FOH and BOH
• Help resolve operational issues regardless of whether they originate in the kitchen or dining room
• Take ownership of problems and follow through until they are resolved
• Support other managers and departments when necessary for the success of the restaurant

QUALIFICATIONS

• 3–5+ years of restaurant experience, with kitchen leadership experience strongly preferred
• Experience in a high-volume, full-service restaurant environment preferred
• Strong understanding of kitchen operations, prep systems, food safety, inventory, ordering, and food cost
• Working knowledge of FOH restaurant operations
• Ability to serve effectively as Manager on Duty and lead both FOH and BOH employees
• Ability to lead and motivate a diverse team
• Strong organizational, communication, problem-solving, and decision-making skills
• Ability to remain composed and lead effectively during high-volume periods
• Strong attention to detail and sense of urgency
• Comfortable working opening and closing shifts, evenings, weekends, holidays, and peak business periods
• ServSafe Manager Certification or ability to obtain certification
• Ability to understand and manage food cost, labor, inventory, and waste
• Integrity, accountability, consistency, and a team-first mindset

SUCCESS LOOKS LIKE

• Consistent food quality, portioning, and presentation
• Fast and controlled ticket times, including during peak-volume periods
• Food cost maintained within company targets
• Minimal food waste, spoilage, over-portioning, and unexplained inventory variance
• BOH labor and overtime maintained within established targets
• A clean, organized, safe, and inspection-ready kitchen
• Accurate inventory counts and disciplined ordering
• Proper prep levels with minimal 86'd items or unnecessary overproduction
• A well-trained, appropriately staffed BOH team that performs consistently
• Strong communication and coordination between BOH and FOH
• Opening and closing shifts executed completely and accurately
• Ability to successfully operate the entire restaurant as Manager on Duty
• Guest and employee issues handled professionally without unnecessary escalation
• Kitchen and restaurant operations that consistently meet standards without requiring constant General Manager involvement

Three Dollar Cafe has been a staple in the Atlanta area for over 40 years, serving Atlanta's favorite hot wings and delicious homemade food. We’re the go-to neighborhood sports bar, famous for serving the best wings around and offering a welcoming atmosphere where friends and families gather to enjoy great food, watch the big game, and make lasting memories.

Company Description

Three Dollar Cafe has been a staple in the Atlanta area for over 40 years, serving Atlanta's favorite hot wings and delicious homemade food. We’re the go-to neighborhood sports bar, famous for serving the best wings around and offering a welcoming atmosphere where friends and families gather to enjoy great food, watch the big game, and make lasting memories.