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.