We are seeking a seasoned, operationally-minded, and leadership-oriented Manager to oversee our Food Preparation and Serving team. In this role, you will be responsible for the overall success of the front-of-house and back-of-house operations, ensuring that service standards are upheld, food safety protocols are strictly followed, and the team remains high-performing and motivated. If you possess a deep understanding of restaurant operations, a talent for managing complex schedules, and the ability to drive both profitability and a superior guest experience, this is an outstanding opportunity to lead our culinary operations to the next level of success.

Key Responsibilities
Operational Leadership: Manage day-to-day operations, including opening and closing procedures, service flow, and ensuring all company policies are implemented effectively.

Team Development: Recruit, train, and mentor staff, fostering a culture of teamwork, accountability, and professional growth through regular performance feedback.

Performance Metrics: Monitor labor costs, food waste, and revenue targets, identifying trends and implementing strategies to optimize operational efficiency and profitability.

Service & Quality Standards: Maintain rigorous standards for food presentation, preparation speed, and customer service excellence to ensure consistent guest satisfaction.

Compliance & Safety: Ensure the establishment meets all health department codes, food safety regulations, and workplace safety requirements through proactive audits and training.

Resource Coordination: Manage inventory levels, order supplies, and oversee equipment maintenance to prevent downtime and ensure seamless service.

Conflict Resolution: Act as the final point of escalation for guest concerns or staff disputes, resolving issues with professionalism and a focus on long-term relationship building.

Requirements & Qualifications
Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field; Food Safety Manager Certification (e.g., ServSafe) is required.

Experience: 5+ years of experience in food service management, with at least 2–3 years in a leadership or supervisory capacity.

Technical Skills:

Strong proficiency with Point-of-Sale (POS) systems, inventory management software, and scheduling tools.

Deep knowledge of profit and loss (P&L) statements, budgeting, and cost control strategies.

Comprehensive understanding of health and safety codes and labor regulations.

Personal Attributes:

Exceptional leadership and communication skills, with the ability to inspire and manage diverse teams.

Strategic thinker capable of making high-stakes decisions under pressure in a fast-paced environment.

Highly organized with strong multitasking abilities and attention to detail.

Committed to providing a high-quality guest experience while maintaining operational discipline.

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