Kitchen Manager

The Moment Group; Cebu City; On-site; PHP 300,000 - 600,000; Full time

Job summary

The Moment Group is seeking a highly organized Kitchen Manager to oversee daily back-of-house operations and uphold top standards in food quality, sanitation, and team performance. You will lead BOH staff, optimize costs, and ensure compliance with all procedures in a fast-paced dining environment.

Qualifications include a Bachelor’s degree in hotel/restaurant management and proven kitchen management experience, with strong leadership and analytical skills to drive profitability and quality

Qualifications

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management, Culinary Management, or a related course.
• Proven experience in restaurant kitchen operations and management.
• Strong financial and cost management skills with the ability to control operating expenses and food costs.
• Demonstrated ability to manage kitchen operations in accordance with company budgets and performance goals.
• Strong leadership, interpersonal, and communication skills.
• Excellent organizational, analytical, and problem-solving abilities.
• Detail-oriented with the ability to multitask in a fast-paced environment.
• Proficient in preparing operational and production reports.
• Willing to work on shifting schedules, weekends, and holidays.

Responsibilities

• Monitor kitchen profitability, food cost, and sales yield to ensure operational targets are achieved.
• Analyze operational costs and recommend strategies to improve profitability and reduce unnecessary expenses.
• Plan and organize daily kitchen operations, including manpower scheduling, equipment usage, and resource allocation.
• Ensure all kitchen systems, standards, and operating procedures are consistently followed by BOH personnel.
• Ensure timely preparation and availability of ingredients and menu items during operations.
• Address food quality concerns promptly and implement corrective action plans when necessary.
• Prepare, review, and analyze production and operational reports to identify trends, issues, and opportunities for improvement.
• Monitor Food Safety and Sanitation (FSS) audit results and provide feedback, coaching, and corrective recommendations.
• Lead, supervise, and motivate BOH personnel to maintain high levels of productivity and teamwork.
• Ensure all staff comply with company policies, kitchen procedures, and operational standards.

Skills

Leadership

Cost management

Operations

Food safety

Team supervision

Scheduling

Analytics

Quality assurance

Education

Bachelor’s degree in Hotel and Restaurant Management

Job description

We are seeking a highly organized and results-driven Kitchen Manager to oversee daily back-of-house operations and ensure the highest standards in food quality, kitchen efficiency, sanitation, and team performance. The ideal candidate has strong leadership skills, operational expertise, and a solid background in restaurant kitchen management within a fast-paced dining environment.

Job Responsibilities

• Monitor kitchen profitability, food cost, and sales yield to ensure operational targets are achieved
• Analyze operational costs and recommend strategies to improve profitability and reduce unnecessary expenses
• Plan and organize daily kitchen operations, including manpower scheduling, equipment usage, and resource allocation
• Ensure all kitchen systems, standards, and operating procedures are consistently followed by BOH personnel
• Ensure timely preparation and availability of ingredients and menu items during operations
• Address food quality concerns promptly and implement corrective action plans when necessary
• Prepare, review, and analyze production and operational reports to identify trends, issues, and opportunities for improvement
• Monitor Food Safety and Sanitation (FSS) audit results and provide feedback, coaching, and corrective recommendations
• Lead, supervise, and motivate BOH personnel to maintain high levels of productivity and teamwork
• Ensure all staff comply with company policies, kitchen procedures, and operational standards

Qualifications

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management, Culinary Management, or any related course
• Proven experience in restaurant kitchen operations and management
• Strong financial and cost management skills with the ability to control operating expenses and food costs
• Demonstrated ability to manage kitchen operations in accordance with company budgets and performance goals
• Strong leadership, interpersonal, and communication skills
• Excellent organizational, analytical, and problem-solving abilities
• Detail-oriented with the ability to multitask in a fast-paced environment
• Proficient in preparing operational and production reports
• Willing to work on shifting schedules, weekends, and holidays