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.
Kitchen Manager WP New Modern General Winter Park, FL Job Details Full-time $20 - $25 an hour 1 day ago Benefits Paid time off Qualifications Vendor relationship building Kitchen health and safety standards Communication with suppliers Food service purchasing Establishing vendor partnerships as a food service manager Food service health code compliance Supplier relationship improvement Team development Kitchen cost control Team management Inventory tracking for food cost management Vendor relationship management Materials management in food and beverage Managing kitchen staff Process improvement planning Business operations Restaurant cost management Full Job Description Kitchen /
Operations Manager Location:
Winter Park, FL Employment Type:
Full-Time Reports To:
General Manager / Owner About New General At New General Café & Coffee Bar, we believe healthy dining will ultimately improve the way communities eat. We serve familiar, house-made dishes with a focus on quality ingredients, nutrition, and wellness. We never use seed oils or cane sugar and prioritize organic and locally sourced ingredients whenever possible. Position Overview We are looking for a hands-on Kitchen / Operations Manager to oversee our daily kitchen and BOH operations. This person will lead the kitchen team, maintain food quality and consistency, manage daily operations, and build the systems and tools needed to run an efficient kitchen. The ideal candidate is an experienced leader who is organized, accountable, and comfortable working alongside their team in a fast-paced environment. Responsibilities Kitchen & Team Management Lead, manage, and develop the BOH team. Create schedules and manage daily staffing needs. Hire, train, and coach kitchen team members. Hold team members accountable to company standards and expectations. Create a positive, professional, and productive BOH culture. Food Quality & Execution Ensure all food is prepared according to New General recipes and standards. Maintain consistent food quality, portioning, presentation, and ticket times. Oversee daily prep and ensure the kitchen is properly prepared for service. Ensure all food leaving the kitchen meets quality standards. Monitor and reduce food waste and product loss. Operations, Costs & Vendors Track and manage food costs. Monitor inventory and maintain appropriate par levels. Manage food ordering and purchasing. Build and maintain relationships with vendors. Communicate with vendors regarding pricing, availability, substitutions, and product quality. Look for opportunities to improve pricing and purchasing. Monitor waste, product usage, and inventory to identify areas for improvement. Develop systems and tools to improve kitchen organization, consistency, and efficiency. Build and maintain operational tools such as prep lists, inventory sheets, ordering guides, recipe and portion guides, cleaning schedules, and checklists. Help improve kitchen workflow and overall operational efficiency. Food Safety & Compliance Ensure all food safety and sanitation standards are followed. Maintain proper labeling, dating, storage, and temperature procedures. Ensure the kitchen is clean, organized, and prepared for health inspections. Communication Communicate regularly with the General Manager and Owner regarding food costs, staffing, inventory, vendors, and operational needs. Work closely with the FOH team to ensure smooth service, strong communication, and to cultivate positive synergy between the teams. Qualifications Minimum 3 years of kitchen management & or operations management experience. Previous experience leading and developing a team. Experience managing food costs, inventory, ordering, and vendors. Strong knowledge of food preparation, food safety, and kitchen operations. Strong organizational and problem-solving skills. Ability to build and improve systems and processes. Comfortable working in a fast-paced environment and remaining hands-on. Reliable, accountable, and able to work weekends. ServSafe certification preferred or willingness to obtain. Compensation & Benefits Competitive salary based on experience and qualifications. Full-time employees are eligible for accrued PTO and benefit options.
