Manager | Back of House

Job Description

Job Description

Key Responsibilities

Operational Leadership

Supervise day-to-day back of house operations, including prep, line, and dish teams.

Coordinate with the Executive Chef to ensure food preparation and service meet quality and consistency standards.

Monitor workflow to maintain efficiency during peak service hours.

Staff Management

Recruit, train, schedule, and develop kitchen team members.

Foster a positive, respectful work environment that values teamwork and accountability.

Conduct staff meetings, performance reviews, and corrective action when needed.

Inventory & Cost Control

Oversee ordering, receiving, and inventory control of food and supplies.

Track and manage food waste, portion control, and overall cost efficiency.

Assist in maintaining budgetary goals for labor and food costs.

Health & Safety Compliance

Enforce food safety, sanitation, and cleanliness standards across all BOH operations.

Conduct regular inspections of equipment, storage, and workstations.

Ensure staff compliance with ServSafe and local health department requirements.

Collaboration

Partner with Front of House management to ensure smooth service and guest satisfaction.

Support menu rollouts, seasonal changes, and special events.

Qualifications

2–4 years of experience in restaurant management, preferably in a high-volume environment.

Strong knowledge of kitchen operations, food safety, and sanitation practices.

Proven leadership skills with the ability to motivate and manage diverse teams.

Solid organizational and problem-solving skills.

Benefits

Competitive salary with growth opportunities

Health, dental, and vision insurance options

Paid time off and flexible scheduling

Employee meals and discounts

Career development in a growing, hospitality-driven brand