Kitchen Manager

Jackmont Hospitality Inc; Atlanta (GA); On-site; USD 52,000 - 75,000; Full time

Job summary

Jackmont Hospitality Inc. is seeking an experienced Restaurant Manager in Atlanta to supervise all kitchen operations and drive profitability through cost control, quality, and speed of service.

You will lead staff, manage schedules, and ensure consistent food preparation and service standards. Responsibilities include training hourly Team Members, monitoring inventory, coordinating purchasing, and maintaining sanitation and safety.

Qualifications

• College coursework with Bachelor's Degree preferred.
• Minimum of 3 years of experience as a Restaurant Manager with extensive knowledge of restaurant operations preferred.
• Prior experience in purchasing and production.
• Previous kitchen experience required.

Responsibilities

• Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
• Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts.
• Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.
• Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly
• Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities
• Manages inventory efficiently, accurately, and in a cost-effective manner
• Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.
• Coaches and develops talent Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost.
• Fosters open communication with kitchen and FOH staff
• In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation.

Skills

Restaurant operations

Staff management

Food cost control

Inventory management

Purchasing

Kitchen leadership

Food safety & sanitation

Education

Bachelor's Degree preferred

Job description

ROLE PURPOSE

To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food.

Job Description

Job Description

ROLE PURPOSE

To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food.

Key Responsibilites & Accountabilities

Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.

Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts.

Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.

Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly

Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities

Manages inventory efficiently, accurately, and in a cost-effective manner

Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.

Coaches and develops talent Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost.

Fosters open communication with kitchen and FOH staff

In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation.

Qualification Requirements

• Must be able to pass the TSA federal background check to work in the airport
• College coursework with Bachelor's Degree preferred
• Minimum of 3 years of experience as a Restaurant Manager with extensive knowledge of restaurant operations preferred
• Prior experience in purchasing and production
• Previous kitchen experience required