Overview We are seeking a dynamic and energetic Kitchen Manager/FOH (Front of House) Manager to lead our culinary and hospitality teams with enthusiasm and expertise. This pivotal role combines culinary management with exceptional customer service, ensuring a seamless dining experience for every guest. The ideal candidate will thrive in a fast-paced environment, demonstrate strong leadership skills, and possess a passion for food quality and team development. As a key player in our operation, you will oversee daily kitchen functions, manage front-of-house operations, and uphold the highest standards of food safety and hospitality excellence. Duties Lead and supervise kitchen staff in food preparation, cooking, and presentation to ensure consistent quality and efficiency. Oversee front-of-house operations, including customer service, reservations, and table management to deliver an outstanding guest experience. Manage inventory control, including ordering supplies, stock rotation, and minimizing waste to optimize profitability. Operate POS (Point of Sale) systems such as Aloha POS and Micros POS for accurate order processing, cash handling, and sales reconciliation. Train staff on food safety protocols, proper food handling techniques, and customer service standards to foster a professional team environment. Monitor shift operations, ensuring adherence to health regulations, cleanliness standards, and safety procedures. Conduct staff interviews, performance evaluations, and ongoing training & development initiatives to build a motivated team. Analyze profit and loss statements regularly to identify opportunities for cost savings and revenue growth. Implement best practices in food production, catering services, banquets, or quick-service settings as applicable. Foster a positive work environment through effective managerial communication and leadership that encourages teamwork and accountability. Experience Proven management experience in a food service environment with a focus on kitchen operations or front-of-house leadership. Extensive background in food preparation, cooking techniques, and culinary standards within casual dining or fine dining settings. Demonstrated success in managing hospitality teams with supervising experience in fast-paced restaurant or quick-service establishments. Familiarity with POS systems such as Aloha POS or Micros POS for sales processing and reporting. Strong knowledge of food safety management practices aligned with local health regulations. Experience with inventory control, budgeting, cost analysis, and profit & loss management within the food industry. Excellent team management skills including interviewing, training & development, and performance coaching. Ability to handle cash transactions accurately while maintaining excellent customer service standards. Knowledge of catering operations or banquet services is a plus; experience managing hospitality teams is highly valued. Join us if you're passionate about leading vibrant teams in delivering memorable dining experiences! We're committed to supporting your growth through comprehensive training programs while fostering an energetic workplace where your leadership can shine!

Pay:

$22.00 - $26.00 per hour

Benefits:

401(k) Paid time off

Work Location:

In person