Kitchen Manager

The Moment Group; Metro Manila; On-site; PHP 502,000 - 725,000; Full time

Job summary

The Moment Group seeks a highly organized Kitchen Manager to lead daily back-of-house operations in a fast-paced dining group. You will optimize food quality, sanitation, and team performance while ensuring adherence to company standards and budgets.

Ideal candidates have proven restaurant kitchen leadership, strong cost management skills, and the ability to coach and motivate BOH staff across multiple locations in Metro Manila.

Qualifications

• Bachelor’s degree required or equivalent in hotel/restaurant management.
• Strong leadership and communication skills with a track record in BOH management.
• Experience in fast-paced dining environments and kitchen operations.

Responsibilities

• Oversee daily back-of-house operations and ensure high standards of food quality and kitchen efficiency.
• Monitor food cost, profitability, and sales yield to meet targets.
• Plan staffing, equipment usage, and resource allocation on a daily basis.

Skills

Leadership

Interpersonal skills

Communication

Analytical thinking

Problem-solving

Organizational skills

Education

Bachelor’s degree in Hotel & Restaurant Management / Hospitality Management / Culinary Management or related

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

To be assigned to

• ESTANCIA, Quezon City
• TRINOMA, Quezon City
• OPUS, Quezon City
• NEWPORT, Pasay City
• NUVALI, Laguna