Restaurant Manager - Kitchen & Front of House Operations

Job Description

Job Description

We are seeking an experienced, hands-on Restaurant Manager with strong kitchen and front-of-house experience who can lead our team, maintain operational standards, and help deliver an exceptional guest experience.

This is a hybrid management position for someone who understands both sides of restaurant operations, knows how to lead people, and isn't afraid to jump in wherever needed.

The ideal candidate is a strong leader who can delegate effectively, hold employees accountable, and balance food quality, customer service, and operational efficiency.

Key Responsibilities

Kitchen Operations & Culinary Leadership

• Oversee daily kitchen operations, ensuring food quality, consistency, sanitation, and efficiency.
• Personally prepare and oversee select high-cost, specialty, and premium menu items requiring additional skill, attention, and quality control.
• Manage kitchen inventory, food ordering, purchasing, and vendor relationships.
• Monitor food costs, portion control, waste, and inventory accuracy.
• Supervise and develop Lead Line Cooks who will manage routine kitchen production and daily line responsibilities.
• Effectively delegate kitchen responsibilities while maintaining clear accountability and performance standards.
• Ensure recipes, plating, preparation, and portion sizes remain consistent.
• Maintain food safety standards, kitchen cleanliness, and proper food storage.
• Assist with training and developing kitchen staff.
• Work directly on the line when operational needs require it, without becoming responsible for performing every kitchen task.

Front-of-House Operations & Guest Experience

• Manage daily FOH operations, ensuring smooth service and an exceptional customer experience.
• Lead, train, coach, and supervise servers, bartenders, hosts, and support staff.
• Maintain a visible presence on the restaurant floor, greeting guests and building customer relationships.
• Professionally resolve guest concerns and service issues.
• Monitor service standards, employee performance, and overall dining room operations.
• Assist with staff scheduling, labor management, and maintaining appropriate staffing levels.
• Manage opening and closing procedures, including nightly restaurant closing responsibilities.
• Ensure proper cash handling, end-of-night reporting, and closing checklists.
• Maintain a clean, organized, and professional restaurant environment.

Leadership & Team Management

• Lead by example and establish clear expectations for both BOH and FOH employees.
• Delegate daily responsibilities to Lead Line Cooks and FOH team members, ensuring tasks are completed properly.
• Train, motivate, and develop employees to improve performance and accountability.
• Address employee performance issues promptly and professionally.
• Encourage teamwork and communication between the kitchen and service staff.
• Maintain consistency in restaurant policies and operating procedures.
• Identify operational problems and present practical solutions to ownership.
• Report directly to the Owner/Operator, who retains responsibility for major operational, staffing, and financial decisions.
• Execute management directives and assist in improving restaurant profitability, efficiency, and overall performance.

Qualifications

Required:

• Minimum 3 years of restaurant management or supervisory experience.
• Hands-on experience working in a professional restaurant kitchen.
• Strong understanding of both back-of-house and front-of-house restaurant operations.
• Experience with kitchen ordering, inventory management, and food cost controls.
• Ability to prepare quality food and oversee culinary execution.
• Proven ability to delegate responsibilities and manage team leaders.
• Excellent customer service, communication, and conflict-resolution skills.
• Strong organizational skills and ability to multitask in a high-volume environment.
• Ability to work evenings, weekends, and holidays.
• Dependable, professional, and comfortable taking ownership of daily responsibilities.
• Must be fluent in spanish and english

Preferred:

• Experience as a Restaurant Manager, Kitchen Manager, Sous Chef, or Assistant General Manager.
• Experience in a full-service restaurant with a bar.
• Working knowledge of scheduling, labor costs, and restaurant profitability.
• Experience training and developing both kitchen and service employees.
• Current ServSafe Manager certification or equivalent food safety certification.

Who We're Looking For

We want a leader, not just someone who carries a manager title.

You should be comfortable stepping into the kitchen to prepare a specialty dish, checking inventory and placing orders, coaching a line cook, resolving a guest complaint, supporting the servers during a busy rush, and making sure the restaurant is properly closed at the end of the night.

Just as importantly, you must understand the difference between doing everything yourself and successfully managing a team.

You will have Lead Line Cooks supporting daily kitchen operations, and we expect you to delegate effectively, develop those employees, and hold them accountable.

This position requires someone who is organized, confident, respectful, and capable of making sound day-to-day operational decisions while communicating effectively with ownership.

\nCompany Description

Papamigos is a high-energy, fast-paced restaurant combining bold Mexican flavors, creative sushi, craft cocktails, and an energetic dining atmosphere.

We are seeking an experienced, hands-on Restaurant Manager with strong kitchen and front-of-house experience who can lead our team, maintain operational standards, and help deliver an exceptional guest experience.

This is a hybrid management position for someone who understands both sides of restaurant operations, knows how to lead people, and isn't afraid to jump in wherever needed.

The ideal candidate is a strong leader who can delegate effectively, hold employees accountable, and balance food quality, customer service, and operational efficiency.

Company Description

Papamigos is a high-energy, fast-paced restaurant combining bold Mexican flavors, creative sushi, craft cocktails, and an energetic dining atmosphere.\n\nWe are seeking an experienced, hands-on Restaurant Manager with strong kitchen and front-of-house experience who can lead our team, maintain operational standards, and help deliver an exceptional guest experience.\n\nThis is a hybrid management position for someone who understands both sides of restaurant operations, knows how to lead people, and isn't afraid to jump in wherever needed.\n\nThe ideal candidate is a strong leader who can delegate effectively, hold employees accountable, and balance food quality, customer service, and operational efficiency.