Restaurant Operations Manager

Italian Kitchen Brockton; Brockton (MA); On-site; USD 55,000 - 75,000; Full time

Job summary

Italian Kitchen of Brockton is seeking an experienced, hands-on manager to lead our daily operation alongside the General Manager, with a focus on guest experience and team leadership.

This role requires strong culinary background, cost control, scheduling, and hands-on involvement during busy periods, nights and weekends as needed, and a commitment to food safety and quality.

Qualifications

• Experience leading and developing employees.
• Knowledge of scheduling, labor, food cost, inventory, and ordering.
• Strong food safety and sanitation knowledge.
• Excellent guest-service and problem-solving skills.
• Organized, dependable, and follows through.
• Availability for nights and weekends as needed.

Responsibilities

• Lead daily restaurant and kitchen operations.
• Maintain food quality, consistency, cleanliness, and safety standards.
• Train, coach, schedule, and develop employees.
• Hold the team accountable for performance and restaurant standards.
• Oversee prep, production, inventory, ordering, and waste.
• Manage labor and food costs.
• Monitor service and ensure a great guest experience.
• Handle guest concerns and service recovery.
• Assist with hiring, onboarding, and employee performance.
• Manage opening and closing procedures.
• Step in and support the team during busy periods.
• Identify problems and take ownership of getting them resolved.

Skills

People leadership

Team development

Food cost control

Scheduling

Food safety

Guest service

Job description

Italian Kitchen of Brockton is looking for an experienced, hands-on manager to lead our day-to-day operation, working closely with the General Manager.

We’re looking for someone with a strong restaurant and culinary background who can lead employees, maintain food and service standards, manage costs, and take ownership of the overall guest experience.

This is not an office-only management position. The right person will be visible, involved, and comfortable jumping in alongside the team when needed while keeping their primary focus on leading the operation.

What You’ll Do

• Lead daily restaurant and kitchen operations
• Maintain food quality, consistency, cleanliness, and safety standards
• Train, coach, schedule, and develop employees
• Hold the team accountable for performance and restaurant standards
• Oversee prep, production, inventory, ordering, and waste
• Manage labor and food costs
• Monitor service and ensure a great guest experience
• Handle guest concerns and service recovery
• Assist with hiring, onboarding, and employee performance
• Manage opening and closing procedures
• Step in and support the team during busy periods
• Identify problems and take ownership of getting them resolved

What We’re Looking For

• Experience leading and developing employees
• Knowledge of scheduling, labor, food cost, inventory, and ordering
• Strong food safety and sanitation knowledge
• Excellent guest-service and problem-solving skills
• Someone who is organized, dependable, and follows through
• Availability for nights and weekends as needed

If you’re a hands‑on restaurant leader who loves great food, enjoys developing people, and takes pride in running a strong operation, we’d love to hear from you!