Benefits:

Bonus based on performance

Employee discounts

Free food & snacks

Free uniforms

Health insurance

Paid time off

Training & development

Wellness resources

Job Summary

We are seeking a motivated and skilled Restaurant Manager with strong back-of-house (BOH) operations expertise to join our leadership team. This role is ideal for an individual who values kitchen efficiency, cost management, team growth, and delivering excellent customer service. The ideal candidate has a hands-on leadership approach, thrives in a fast-paced setting, and has extensive experience in culinary operations, scheduling, inventory control, and food cost management. You will hire, train, and lead staff to ensure they meet the restaurant’s high standards.

Duties and Responsibilities:

Oversee all BOH & FOH operations to ensure food quality, consistency, cleanliness, efficiency and customer service.

Manage staff scheduling, labor optimization, and team performance.

Maintain proper par levels for grocery orders and food prep levels, monitor prep sheets, and enforce portioning standards to minimize waste and maximize efficiency.

Conduct regular inventory counts and ensure accurate tracking of all BOH items.

Analyze and control food and labor costs, identifying areas for improvement and implementing corrective action as needed.

Lead BOH & FOH training and ensure team adherence to safety, sanitation, and health code standards.

Work closely with the team and other managers to ensure smooth communication and teamwork across all departments.

Assist in developing SOPs and systems that improve kitchen operations and consistency.

Participate in the recruitment, onboarding, and ongoing development of restaurant team members.

Contribute to menu development and recipe costing where applicable.

Lead team in providing exceptional customer service

Work with leadership Director to create and maintain a food and beverage budget

Qualifications:

High school diploma/GED

Ability to remain calm and thrive under pressure

2+ years of experience in a BOH leadership role (Sous Chef, Kitchen Manager, or similar).

Proven track record in food cost control, inventory management, and labor scheduling.

Strong understanding of kitchen operations, sanitation protocols, and leadership.

Experience with scheduling software, POS systems, and inventory tools.

Excellent leadership, communication, and organizational skills.

Ability to work nights, weekends, and holidays as needed.

ServSafe or equivalent certification needed.