Assistant General Manager and Kitchen Manager

Overview Join our dynamic team as an Assistant General Manager and Kitchen Manager, where you will lead the culinary operations and management of a fast-paced, vibrant restaurant environment. This role offers an exciting opportunity to combine leadership, culinary expertise, and exceptional customer service to create memorable dining experiences. You will oversee daily kitchen functions, manage staff, ensure food safety standards, and drive operational excellence to deliver top-tier service in a lively hospitality setting. Your energetic approach and management skills will inspire your team to thrive and elevate our restaurant's reputation. Duties Lead and supervise all kitchen operations, including food preparation, cooking, and presentation to ensure high-quality standards are consistently met. Manage inventory control, including ordering, stock rotation, and waste reduction, utilizing POS systems such as Aloha POS and Micros POS for accurate tracking. Oversee food safety compliance by enforcing sanitation protocols, conducting regular safety audits, and maintaining proper food handling procedures. Train, develop, and motivate staff through ongoing coaching, performance evaluations, and skill-building initiatives to foster a positive team environment. Handle cash management responsibilities including cash handling procedures, shift reconciliation, and POS transactions to ensure accuracy and accountability. Coordinate with front-of-house teams to optimize customer service delivery, ensuring guest satisfaction in both casual dining and fine dining settings. Manage shift schedules, monitor labor costs, and implement operational improvements to maximize efficiency while maintaining quality standards. Experience Proven management experience in a quick service or fast food restaurant environment with a focus on kitchen operations. Extensive culinary experience with skills in food preparation, cooking techniques, and food production across diverse cuisines. Strong background in food safety regulations (such as ServSafe certification), hospitality management, and food industry best practices. Demonstrated supervising experience with staff training & development in a restaurant or hotel setting. Familiarity with POS systems including Aloha POS and Micros POS for order processing and inventory management. Experience in budgeting, cost control, and operational planning within a hospitality or restaurant context. Excellent leadership qualities with the ability to motivate teams, handle interviewing processes for new hires, and manage shift operations effectively. This role is ideal for passionate hospitality professionals eager to make a significant impact through energetic leadership and culinary excellence. We welcome applicants with diverse restaurant experience—including casual dining, fine dining, catering or hotel backgrounds—and those who thrive in fast-paced environments dedicated to delivering outstanding customer service. All positions are paid roles committed to fostering growth within the food industry while ensuring a vibrant work atmosphere that celebrates teamwork and innovation.

Pay:

$54,465.33 - $65,592.65 per year

Benefits:

Employee discount Flexible schedule Paid time off

Work Location:

In person