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O'Neil's of Spicer
Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Minnesota 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.
$59,618 / year median in Minnesota
+7% projected growth
Job Description
- Kitchen Manager
- Pay is based off experience and negotiable.
Overview:
- As the KM, you will overtake a variety of responsibilities and duties such as recruiting and hiring restaurant staff.
Duties:
- Manage restaurant inventory and ordering
- Control Costs
- Create a positive working environment for staff
- Monitor operations and initiate corrective actions
- Manage & lead staff
- Participate in local food events
- Help develop, plan and create new menus
- Fills in where needed (deals with replacement and cover shifts for employees)
- Helps facilitate meetings
- Employee Schedule
- Dish, Pizza, Fry, Line and prep Training for New Hires
- Prep food and mantain a clean working environment
Requirements:
- Proven experience in a managerial role within the hospitality industry
- Strong knowledge of food service operations, catering, and fine dining practices
- Excellent communication and interpersonal skills for effective team management
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail
- Understanding of financial aspects such as budgeting, cost analysis, and revenue generation
- Flexibility in working hours to accommodate the needs of the business If you are a results-driven individual with a passion for delivering exceptional dining experiences and leading a dedicated team, we invite you to apply for the Kitchen Manager position with us.
Work Schedule:
- Flexible hours based on operational needs Works an estimated 40 hours per week
Education:
- High school diploma or equivalent required; college degree preferred Food Industry certified
Work Environment:
- On-site work required; not eligible for remote work opportunities.