Kitchen Manager

The Moment Group; Makati; On-site; PHP 420,000 - 780,000; Full time

Job summary

The Moment Group is seeking a Kitchen Manager in Makati to oversee daily back-of-house operations, ensuring top food quality, kitchen efficiency, sanitation, and team productivity. You will lead BOH staff, manage costs, and drive operational excellence in a fast-paced dining setting.

Ideal candidates have a strong background in restaurant kitchen management, a Bachelor’s degree in related field, and proven leadership and cost-management skills to meet budgets and performance goals.

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.

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 expense.
• 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.

Job description

About the role

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.

Key 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 expense


• 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

About you

• 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