A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
Back of House (BOH) Manager Lead all back-of-house operations in a fast-paced, high-volume casual dining restaurant while ensuring food quality, operational efficiency, and team development. Manage kitchen staff, inventory, food safety, labor costs, and daily execution to deliver a consistent, exceptional dining experience. Partner closely with the General Manager to drive operational excellence, profitability, and a culture of accountability.
Key Responsibilities:
Oversee all kitchen operations, ensuring consistent food quality, presentation, and recipe execution. Recruit, hire, train, coach, and develop kitchen team members, including line cooks, prep cooks, dishwashers, and shift leaders. Create staffing schedules that balance business demands while controlling labor costs. Maintain food cost goals through effective ordering, inventory management, portion control, and waste reduction. Manage product receiving, storage, rotation, and inventory counts to ensure quality and minimize loss. Ensure strict compliance with food safety, sanitation, HACCP guidelines, and all local health department regulations. Conduct regular line checks, kitchen inspections, and equipment maintenance to maintain operational readiness. Lead daily pre-shift meetings and communicate production priorities, menu changes, and operational expectations. Monitor ticket times and kitchen workflow to ensure timely execution during peak service periods. Partner with front-of-house leadership to ensure seamless communication and an exceptional guest experience. Analyze kitchen performance metrics and implement process improvements to increase efficiency and profitability. Assist with menu rollouts, recipe training, and implementation of new operational initiatives. Maintain a clean, organized, and safe work environment while promoting a positive team culture.
Qualifications:
2-5 years of kitchen management or Back of House leadership experience in a high-volume, full-service restaurant. Strong knowledge of food preparation techniques, kitchen operations, and inventory management. Proven success managing food costs, labor budgets, and overall kitchen performance. Thorough understanding of food safety, sanitation standards, and health department regulations. Excellent leadership, coaching, and team-building skills. Ability to perform effectively in a fast-paced, high-pressure environment. Experience with restaurant inventory systems, scheduling software, and Microsoft Office preferred. Flexible availability, including nights, weekends, and holidays.
Preferred Skills:
Experience managing high-volume kitchens with annual sales exceeding $5 million. Strong organizational and problem-solving abilities with a hands-on leadership style. Demonstrated ability to mentor and develop future kitchen leaders. Passion for delivering high-quality food, operational excellence, and creating a positive workplace culture.
Pay:
$65,000.00 - $75,000.00 per year
Benefits:
Dental insurance Health insurance Paid time off Paid training Vision insurance
