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From Across the Pond
Back of House Manager
Career Insights for Restaurant / Food Service Manager
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Based on Texas 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.
$56,131 / year median in Texas
+14% projected growth
Job Description
Back of House Manager From Across the Pond Colleyville, TX Job Details Full-time $17 - $18 an hour 16 hours ago Benefits Employee discount Qualifications Line cook experience ServSafe Team leadership Basic math Labor cost analysis Workplace dispute resolution Shift management Supervising experience Budget planning Organizational skills Managing kitchen staff Full Job Description Job Summary We are seeking a dynamic and energetic Back of House Manager to lead our culinary operations and ensure seamless kitchen and food service management. In this pivotal role, you will be responsible for running a smooth, safe, and profitable back-of-house operation in a primarily gluten-free British themed establishment. This full-time role coordinates daily prep and service, manages food and labor costs, enforces strict health code and cleanliness standards, and leads the kitchen team to deliver high-quality, safe, consistent food. Responsibilities Train, schedule, and supervise back-of-house team members. Collaborate with management and ownership for menu review and projected events. Manage food and supply inventory, minimize waste, and track labor and food cost targets. Ensure every dish meets recipe specifications, presentation standards, and ticket-time expectation. Enforce health department regulations, food safety protocols, and deep-cleaning schedules. Monitor kitchen equipment functionality and ensure routine upkeep is completed weekly, monthly, and quarterly as indicated. Requirements 2 to 5 years of commercial kitchen experience, with at least 1-3 years in a leadership or supervisory role. Valid Food Manager certification (such as ServSafe) Effective communication skills to include, but not limited to: active listening, clarity, nonverbal awareness, empathy, and constructive tone. Strong organizational skills, basic math and budgeting capability, conflict resolution, and leadership under pressure Ability to stand for long shifts (8-10 hours) and lift heavy items up to 50 pounds. Join us as a Back of House Manager to lead our culinary team toward excellence! Bring your passion for food service management, your leadership skills, and your enthusiasm for creating memorable dining experiences while advancing your career in a vibrant hospitality environment!