BOH Manager

OHM Concession Group; Pensacola (FL); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Medical, dental, and vision benefits

Discounted employee meals

Time-and-a-half pay for holidays

Opportunities for advancement

Job summary

A leading service company in Pensacola, Florida, is seeking a Back of House Manager to oversee kitchen operations and ensure high standards of food safety and quality. The ideal candidate has proven experience in a high-volume food service environment, strong supervisory skills, and knowledge of local health regulations. Competitive wages, medical benefits, and opportunities for advancement are offered. Join our team and contribute to a positive and efficient work environment!

Qualifications

• Proven experience managing kitchen operations in a high-volume food service environment.
• Strong knowledge of food safety, sanitation, and local health regulations.
• Ability to supervise and schedule kitchen staff, including cooks and dishwashers.

Responsibilities

• Oversee all kitchen operations and ensure highest standards of food safety and cleanliness.
• Manage kitchen shifts, staff scheduling, and daily operational decisions.
• Ensure financial duties are completed accurately, on time, and in accordance with company policies.

Skills

Kitchen operations management

Food safety knowledge

Staff supervision

Problem-solving skills

Job description

OHM Concessions Group owns, operates, and manages restaurants in airports across the United States. We are committed to excellent customer service and pride ourselves on creating a fun, fast-paced, and supportive work environment.

Position Summary

The Back of House (BOH) Manager supports the Store Manager in creating a positive, efficient, and team-focused environment that delivers a Total Quality Experience for both guests and employees. This role is responsible for overseeing all kitchen operations, including food preparation, staff leadership, inventory management, cost control, and ensuring the highest standards of food safety, quality, and cleanliness are consistently met.

Responsibilities & Duties

Adhere to company standards and service levels to maximize sales while minimizing food, beverage, supply, utility, and labor costs

Ensure all financial, administrative, and payroll-related duties are completed accurately, on time, and in accordance with company policies

Complete daily and nightly reports accurately and on schedule

Enforce food safety, sanitation, cleanliness, and maintenance standards in all kitchen and dining areas

Ensure compliance with operational standards, company policies, and all federal, state, local, and airport regulations

Maintain consistent, high-quality food preparation and presentation

Uphold a professional restaurant image, including cleanliness, uniform standards, and employee appearance

Estimate food and beverage costs and collaborate with corporate teams on purchasing and supply management

Supervise portion control and food preparation to minimize waste

Forecast food needs, place distributor orders, and coordinate deliveries

Maintain active ServSafe certification and uphold all ServSafe guidelines

Ensure positive guest experiences and effectively resolve guest complaints

Implement and maintain security procedures to protect guests, employees, and company assets

Promote a safe work environment and complete accident reports promptly when incidents occur

Manage kitchen shifts, including scheduling, planning, and daily operational decisions

Investigate and resolve food quality and service concerns

Adhere to all airport and landlord policies and procedures

Provide clear direction to employees on operational and procedural matters

Interview, hire, train, supervise, develop, and (when necessary) terminate hourly kitchen employees

Conduct new-hire orientations and communicate the OHM philosophy

Provide ongoing coaching, feedback, and performance evaluations

Maintain accurate staffing plans and prepare schedules to ensure proper coverage for all shifts

Requirements & Qualifications

Proven experience managing kitchen operations in a high-volume food service environment

Ability to supervise and schedule kitchen staff, including cooks and dishwashers

Strong knowledge of food safety, sanitation, and local health regulations

Experience ordering and managing food, supply, and equipment inventory

Ability to train and mentor kitchen employees on best practices and procedures

Strong attention to food preparation, presentation, and quality consistency

Demonstrated ability to control food costs and reduce waste through planning and portion control

Knowledge of kitchen equipment maintenance and safety

Ability to collaborate effectively with front-of-house leadership for smooth service execution

Strong problem-solving skills related to kitchen operations and staff performance

Experience assisting with menu planning, costing, and updates

Ability to track and report on kitchen performance metrics, including food cost, labor cost, and guest satisfaction

Medical, dental, and vision benefits for full-time employees

Discounted employee meals

Time-and-a-half pay for six major holidays

Competitive wages

Opportunities for advancement

OHM Concessions Group is committed to positively impacting the lives of our Associates, Families, and Business Partners. We provide equal employment opportunities to all individuals regardless of race, color, age, national origin, citizenship status, physical or mental disability, religion, creed, gender, pregnancy, sex, sexual orientation, gender identity or expression, genetic information, marital status, veteran status, or any other characteristic protected by federal, state, or local law.