Restaurant General Manager

Job Description

Job Description

Restaurant Back-of-House (BOH) Manager

Location: Commack, NY

Job Summary

We are seeking an experienced and hands-on Back-of-House Manager to lead kitchen operations in a fast-paced, high-volume restaurant. This role is responsible for ensuring exceptional food quality, maintaining food safety standards, managing labor and food costs, and developing a strong culinary team. The ideal candidate is an organized leader who thrives under pressure and is committed to operational excellence and delivering a consistent guest experience.

Key Responsibilities

• Oversee all daily kitchen operations, ensuring food is prepared accurately, consistently, and efficiently.
• Lead, coach, and develop kitchen managers, supervisors, and hourly team members to build a high-performing back-of-house team.
• Monitor food quality, recipe execution, portion control, and presentation to maintain brand standards.
• Manage food and labor costs by controlling inventory, ordering, scheduling, and minimizing waste.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Conduct inventory counts, monitor product usage, and maintain proper receiving and storage procedures.
• Create efficient kitchen schedules that support business demands while achieving labor goals.
• Maintain kitchen equipment and coordinate preventative maintenance and repairs.
• Work closely with front-of-house leadership to ensure smooth service, strong communication, and an exceptional guest experience.
• Assist with hiring, onboarding, performance management, and ongoing training of kitchen staff.

Qualifications

• 2+ years of kitchen management experience in a high-volume, full-service restaurant.
• Strong knowledge of food safety, sanitation, inventory control, labor management, and kitchen operations.
• Proven ability to lead, motivate, and develop culinary teams.
• Experience managing food costs, labor budgets, purchasing, and operational performance.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work in a fast-paced environment with flexible availability, including nights, weekends, and holidays.
• ServSafe Manager Certification or the ability to obtain certification is preferred.

Benefits

• Competitive salary
• Performance-based bonus opportunities
• Medical, dental, and vision insurance
• Paid time off
• Employee dining discounts
• Leadership training and career advancement opportunities
• Ongoing professional development

If you're a passionate kitchen leader with a commitment to quality, operational excellence, and team development, we'd love to hear from you.