Kitchen Manager

Kitchen Manager

The Kitchen Manager supports the General Manager in leading daily restaurant operations and delivering an exceptional guest experience. This role provides leadership to the team, ensures efficient shift execution, maintains company standards, and helps drive operational excellence in a fast-paced, team-oriented environment.

Essential Responsibilities

• Lead and supervise front-of-house operations during assigned shifts.
• Coach, motivate, and develop team members while promoting a positive and accountable work environment.
• Deliver exceptional guest service by resolving guest concerns quickly and professionally.
• Conduct pre-shift meetings and provide ongoing coaching throughout each shift.
• Ensure compliance with food safety, sanitation, alcohol service, and company policies.
• Assist with recruiting, interviewing, hiring, onboarding, and training hourly team members.
• Monitor labor, sales, and operating costs while maintaining excellent service standards.
• Support inventory management, ordering, receiving deliveries, scheduling, and daily restaurant operations.
• Ensure restaurant cleanliness, organization, and safety standards are maintained at all times.
• Assist with implementing new menu items, promotions, and operational initiatives.
• Complete required administrative tasks, reports, and manager checklists accurately and on time.
• Perform other duties as assigned.

What We're Looking for Successful Kitchen Managers demonstrate:

• A passion for delivering outstanding guest service.
• Strong leadership, communication, and interpersonal skills.
• The ability to coach, motivate, and develop team members.
• A positive attitude with the ability to lead by example.
• Strong organizational and time management skills with attention to detail.
• The ability to adapt to changing business needs and work effectively in a fast-paced environment.
• Sound judgment, problem-solving skills, and a commitment to operational excellence.

Qualifications Required

• High school diploma or equivalent.
• Minimum age required to serve alcohol in accordance with state and local laws.
• Ability to obtain and maintain all required food safety and alcohol service certifications where required by state or local law.
• Strong leadership, communication, organizational, and problem-solving skills.

Preferred

• Two or more years of restaurant management experience, preferably in a high-volume, full-service restaurant.
• Experience with scheduling, inventory management, cost control, and team development.
• Restaurant management coursework or a bachelor's degree is a plus.

Our Culture

We believe great restaurants are built by great teams. Our leaders create an environment where team members feel supported, guests feel welcome, and everyone is committed to delivering an outstanding dining experience.

We value leaders who:

• Lead with integrity and accountability.
• Create memorable experiences for every guest.
• Foster teamwork, respect, and open communication.
• Coach and develop team members to reach their full potential.
• Embrace change and continuously look for ways to improve.
• Lead with energy, positivity, and a sense of urgency.

Physical Requirements

This position requires standing, walking, bending, reaching, lifting, and moving throughout the restaurant for extended periods. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.