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GR
Gambino's Restaurant
Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Based on Idaho data
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What they do
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.
$59,941 / year median in Idaho
+13% projected growth
Job Description
Overview Join our dynamic team as a Kitchen Manager and lead our culinary operations with energy, precision, and passion! In this vital role, you will oversee all aspects of kitchen management, ensuring smooth food production, exceptional customer service, and efficient team leadership. Your expertise in food preparation, safety standards, and restaurant management will drive the success of our food service operations. We are looking for a motivated leader who thrives in a fast-paced environment and is committed to delivering outstanding dining experiences. This paid position offers an exciting opportunity to shape culinary excellence while fostering a positive team culture. Responsibilities Supervise daily kitchen operations, including food preparation, cooking, and presentation to meet quality standards. Manage inventory control, ordering supplies, and maintaining optimal stock levels to minimize waste and control costs. Oversee food safety practices in compliance with health regulations and ensure proper food handling procedures are followed. Train, mentor, and develop kitchen staff on culinary techniques, safety protocols, POS systems (Aloha POS, Micros POS), and customer service excellence. Coordinate shift management by scheduling staff efficiently to meet customer demand during peak hours and slow periods. Monitor cash handling procedures and assist with managing restaurant financials including profit and loss analysis. Lead team meetings to communicate goals, provide feedback, and foster a collaborative work environment focused on continuous improvement. Experience Proven experience in quick service or fast food restaurant environments with a strong background in food preparation and cooking. Demonstrated management skills with supervising experience in hospitality or restaurant settings. Familiarity with POS systems such as Aloha POS or Micros POS for order processing and sales tracking. Experience in inventory control, budgeting, food safety management, and staff training & development. Background in casual dining or fine dining settings is preferred; banquet or catering experience is a plus. Strong leadership abilities with excellent communication skills for managing hospitality teams effectively. Knowledge of food industry standards including food handling regulations, culinary techniques, and customer service principles. Embark on a rewarding journey where your leadership transforms culinary experiences! We value energetic professionals eager to make an impact through innovative kitchen management while fostering a supportive team environment focused on excellence in hospitality.