Kitchen Operations Lead - Back-of-House & Profitability

The Moment Group; Manila; On-site; PHP 360,000 - 540,000; Full time

Job summary

The Moment Group is seeking an Assistant Kitchen Manager to oversee daily back-of-house operations, ensuring high food quality, sanitation, and team performance in a fast-paced dining environment.

You will plan menus, manage scheduling and equipment, monitor costs, and coach staff to follow procedures. A hospitality degree and strong leadership are preferred.

This role requires attention to detail, advance planning, and the ability to drive profitability while maintaining safety standards.

Qualifications

• Strong leadership and staff management abilities.
• Proven cost control and budget management experience.
• Experience running back-of-house operations in fast-paced dining environments.
• Knowledge of food safety standards and sanitation.
• Excellent organizational and communication skills.

Responsibilities

• Monitor kitchen profitability, food cost, and sales yield to ensure targets are met.
• Analyze operational costs and recommend strategies to improve profitability.
• Plan and organize daily kitchen operations, including scheduling and resource allocation.
• Ensure kitchen systems and SOPs are followed by BOH personnel.
• Ensure timely preparation and availability of ingredients and menu items.
• Address food quality concerns promptly and implement corrective actions.
• Prepare and analyze production and operational reports to identify trends.
• Monitor FSS audit results and provide feedback and coaching.
• Lead, supervise, and motivate BOH personnel to maintain productivity and teamwork.
• Ensure staff comply with policies and standards.

Skills

Leadership

Cost control

Operations management

Food safety

Team supervision

Education

Bachelor's degree in Hotel and Restaurant Management

Job description

The Moment Group is seeking an Assistant Kitchen Manager to oversee daily back-of-house operations, ensuring high food quality, sanitation, and team performance in a fast-paced dining environment.

You will plan menus, manage scheduling and equipment, monitor costs, and coach staff to follow procedures. A hospitality degree and strong leadership are preferred.

This role requires attention to detail, advance planning, and the ability to drive profitability while maintaining safety standards.