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.
Watchung, NJ Position Overview We are seeking an experienced and results-driven Kitchen Manager to oversee all back-of-house operations in a high-volume, full-service restaurant. The ideal candidate is a hands-on leader with a passion for food quality, team development, and operational excellence. This role is responsible for managing kitchen staff, controlling food and labor costs, ensuring food safety compliance, and delivering a consistent guest experience through exceptional execution. Key Responsibilities Lead and supervise all daily back-of-house operations, ensuring efficient kitchen performance and exceptional food quality. Recruit, train, coach, and develop kitchen team members while fostering a positive and accountable work environment. Schedule staff to meet business demands while effectively managing labor costs. Maintain food cost goals through proper inventory management, ordering, portion control, and waste reduction. Ensure all recipes, preparation methods, and plating standards are consistently executed. Oversee inventory counts, vendor ordering, receiving, and product rotation. Maintain compliance with all local health department regulations, food safety standards, and sanitation procedures. Monitor equipment maintenance and coordinate repairs to minimize operational downtime. Partner with front-of-house leadership to ensure seamless service and an outstanding guest experience. Analyze operational reports and implement strategies to improve productivity, profitability, and kitchen efficiency. Lead by example during peak service periods while maintaining a clean, organized, and safe kitchen environment. Qualifications 3+ years of kitchen management experience in a high-volume, full-service restaurant. Strong leadership, coaching, and team-building skills. Proven ability to manage food costs, labor budgets, and inventory. Thorough knowledge of food safety, sanitation, and health department regulations. Excellent organizational, communication, and problem-solving abilities. Ability to thrive in a fast-paced, high-pressure environment. Experience with restaurant inventory and scheduling systems preferred. ServSafe Manager Certification (or ability to obtain upon hire) preferred. Flexible availability, including nights, weekends, and holidays. Benefits Competitive salary with performance-based bonus opportunities. Medical, dental, and vision insurance. Paid vacation and personal time. Meal discounts. Ongoing leadership training and professional development. Opportunities for career advancement within a growing restaurant organization. Supportive, team-oriented culture focused on operational excellence and guest satisfaction.
Pay:
$70,000.00 - $75,000.00 per year
Benefits:
Dental insurance Health insurance Paid time off Paid training Vision insurance
