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Pressed Cafe
Back of House Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on New Hampshire 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.
$63,972 / year median in New Hampshire
+14% projected growth
Job Description
About Us At Pressed Cafe, we believe exceptional food and drink start with quality ingredients and a passion for hospitality. Our all-day menu features Mediterranean-inspired dishes made with fresh, local ingredients, paired with great coffee and fast, friendly service. Pressed Cafe is an emerging, high-growth premium quick-casual restaurant company with a strong regional presence and exciting expansion plans. With multiple locations today and an aggressive development pipeline, we are building the infrastructure to scale significantly over the next several years. As a founder-led organization, we remain deeply committed to hospitality, culture, and delivering exceptional guest experiences. At the heart of everything we do is our mission: Great People, Great Food, Great Coffee. About the Role The Back of House Manager plays a critical role in driving kitchen operations, ensuring consistency, efficiency, and quality in a high-volume, fast-casual environment. This leader is responsible for managing day-to-day culinary execution, developing team members, and maintaining the highest standards of food safety and cleanliness. You'll work closely with both front and back of house teams to deliver a seamless guest experience while supporting a culture rooted in teamwork, accountability, and growth. What You'll Do
- Oversee all back of house operations in a high-volume, fast-paced kitchen
- Lead, coach, and develop a team of 20+ team members per shift
- Ensure consistent execution of recipes, food quality, and presentation standards
- Manage inventory, ordering, and food cost controls to meet business goals
- Maintain strict adherence to food safety, sanitation, and cleanliness standards
- Partner with front of house leadership to ensure smooth service and strong communication
- Drive operational efficiency, identifying opportunities to improve processes and workflow
- Support hiring, onboarding, and training of new kitchen team members
- Foster a positive, inclusive, and high-performance team culture What You Bring
- 3-5 years of experience in a high-volume, fast-casual or restaurant kitchen environment
- Strong culinary background with a passion for quality food and execution
- Proven experience managing and leading large teams (20+ team members)
- Ability to thrive in a fast-paced, high-pressure environment while staying organized and detail-oriented
- Strong leadership, communication, and problem-solving skills
- Experience with inventory management, food cost control, and kitchen operations
- Bilingual (preferred but not required)
- A hands-on leadership style with a willingness to jump in and support the team We are an Equal Opportunity Employer.