A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Restaurant Manager — Korean BBQ Moobongri BBQ Aurora, CO Job Details Part-time | Full-time $52,932.15•$63,746.25 a year 13 hours ago Benefits Paid training Employee discount Qualifications Customer communication Pre-cooking preparation Cooking Performance management Supervising experience Food safety sanitizing procedures Hospitality industry experience Managing kitchen staff Training & development Business operations Team motivation (leadership skill) Food service management Communication with kitchen staff Full Job Description Restaurant Manager — Korean BBQ Moobongri
BBQ 2630 S
Parker Rd, Unit C, Aurora, CO 80014 About Moobongri BBQ Moobongri BBQ is a Korean BBQ restaurant located in Aurora, Colorado. We are looking for an experienced Restaurant Manager who understands the Korean BBQ business and can take an active leadership role in the day-to-day operation of our restaurant. The ideal candidate has hands-on experience managing or running a Korean BBQ restaurant and understands the unique service style, customer experience, staffing, food safety, and operational demands of Korean BBQ. We are looking for a hands-on, dependable, and organized leader who can manage the front of house while also understanding how the back of house operates. Position Summary The Restaurant Manager will be responsible for overseeing daily restaurant operations, leading the restaurant team, maintaining excellent customer service, and working closely with ownership to improve the overall performance of the restaurant. The ideal candidate should have a strong understanding of both front-of-house and back-of-house operations . You do not need to be a chef, but you should understand how a professional restaurant kitchen operates and be able to communicate effectively with kitchen staff. Key Responsibilities Oversee daily restaurant operations and ensure smooth service Lead, train, and supervise front-of-house employees Work closely with kitchen and BOH staff to maintain efficient operations Create and manage staff schedules based on business needs Monitor employee attendance, performance, and adherence to restaurant policies Maintain high standards of customer service and hospitality Handle customer questions, concerns, and service issues professionally Ensure proper Korean BBQ service procedures are followed Train employees on Korean BBQ menu items, cooking procedures, and guest service Understand the basic workflow and operational needs of a restaurant kitchen Communicate effectively with kitchen leadership regarding food quality, ticket times, preparation, and service Monitor food quality, portion control, and presentation Assist with inventory management, ordering, receiving, and proper food storage Help control food and labor costs Monitor restaurant cleanliness, sanitation, and organization Ensure proper food-safety procedures are consistently followed Maintain compliance with applicable health department and food-safety requirements Assist with opening and closing procedures Identify operational problems and implement practical solutions Communicate regularly with ownership regarding staffing, sales, customer feedback, and restaurant operations Lead by example and maintain a positive, professional work environment Food Safety & BOH Knowledge The successful candidate should have manager-level knowledge of food safety and restaurant sanitation practices . Experience with a Food Protection Manager certification/permit or equivalent manager-level food-safety certification is strongly preferred. You should be comfortable understanding and enforcing: Proper food handling and storage Temperature control and temperature logs Cross-contamination prevention Personal hygiene and employee food-safety practices Cleaning and sanitizing procedures Safe food preparation practices Health department requirements Proper receiving and storage of food products Identifying and correcting food-safety issues We are looking for someone who can recognize a food-safety or BOH operational problem and take appropriate action rather than simply relying on kitchen staff to handle it. QualificationsRequired Previous restaurant management or leadership experience Strong understanding of restaurant operations Experience working in a fast-paced restaurant environment Ability to effectively lead and motivate a team Excellent customer-service and communication skills Strong organizational and problem-solving skills Ability to work closely with both FOH and BOH teams Knowledge of basic restaurant kitchen and back-of-house operations Strong understanding of food safety and sanitation Reliable, professional, and hands-on management style Comfortable working evenings, weekends, and holidays as needed Preferred Previous experience managing or running a Korean BBQ restaurant Experience supervising both FOH and BOH operations Food Protection Manager certification/permit or equivalent manager-level food-safety certification Strong understanding of Korean BBQ service and restaurant operations Experience training staff in Korean BBQ cooking and table service Experience with restaurant scheduling, inventory, and cost control Korean language ability is a plus, but not required What We're Looking For We are looking for a restaurant leader, not simply a supervisor . The ideal candidate should understand how all parts of a restaurant work together and be able to take ownership of the operation. You should be comfortable working with servers and customers while also understanding what is happening in the kitchen.
We especially value someone who:
Has experience managing a Korean BBQ restaurant Understands both FOH and BOH operations Can confidently manage a busy dining room Can train and develop employees Understands food safety and can enforce proper procedures Can recognize operational problems and come up with practical solutions Has ideas for improving restaurant operations and efficiency Understands labor and food-cost control Is comfortable working directly with employees, customers, and kitchen staff Takes ownership of their responsibilities Can work independently and make sound decisions Wants to build a long-term relationship with the restaurant Schedule Our current restaurant hours are:
Monday:
4:00 PM•11:00
PM Tuesday:
4:00 PM•11:00
PM Wednesday:
4:00 PM•11:00
PM Thursday:
4:00 PM•11:00
PM Friday:
4:00 PM•11:00
PM Saturday:
11:30 AM•11:00
PM Sunday:
11:30 AM•9:00 PM The manager's schedule will be based on the operational needs of the restaurant and may include evenings, weekends, and holidays. Location Moobongri
BBQ 2630 S
Parker Rd, Unit C Aurora, CO 80014 How to Apply Please submit your resume through Indeed. In your application, please include your restaurant management experience , particularly any experience working in or managing a Korean BBQ restaurant . We are especially interested in candidates who can demonstrate experience managing restaurant operations, leading employees, maintaining food-safety standards, and working effectively with both FOH and BOH teams. We look forward to meeting experienced restaurant professionals who are interested in becoming an important part of the Moobongri BBQ team.
