KITCHEN MANAGER

Lee County RV Sales Compa; Fort Myers (FL); On-site; USD 52,000 - 68,000; Full time

Job summary

Bermuda Lakes RV Resort in Fort Myers, FL seeks a Kitchen Manager to lead our resort kitchen and bar operations. You will supervise the restaurant team, oversee daily prep, and ensure guests receive high-quality meals in a fast-paced, community-driven environment.

You will manage inventory, train staff, control labor and costs, and collaborate with management on event catering opportunities. Weekend and holiday availability is required.

Qualifications

• 5+ years of kitchen supervisory or management experience.
• Strong leadership skills with a positive, team-first attitude.
• Experience with inventory control, ordering, and food costing.
• Valid food management certification.
• Weekend/Holiday availability during peak resort seasons.

Responsibilities

• Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
• Monitors labor costs to attain budgeted goals within restaurant policies and procedures.
• Oversees and approves training and development of kitchen staff.
• Participates in the hiring process by conducting interviews and making hiring recommendations.
• Assists in completion of all employee 30-day and annual reviews.
• Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shifts.
• Provides direction to kitchen and bar staff, ensuring execution of all employee duties.
• Assists in scheduling, and other administrative duties as needed.
• Collaborates with resort management and rally coordinators to provide options for event catering.
• Monitors kitchen operations to ensure compliance with health and fire department regulations.
• Ensures compliance with state, federal, and local food handling requirements and standards.
• Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
• Ensures daily utilization of prep sheets and meat/fish yield sheets.
• Ensures daily product counts are recorded accurately.
• Participates in the monthly inventory process.
• Assists the chef in all food service operations and day-to-day operations of the kitchen.
• Completes the duties of a line cook when needed, and is capable of performing the duties of all kitchen positions.
• Manages beer, wine and liquor inventory.
• Assists in menu development and execution.

Skills

Leadership

Inventory control

Food costing

Staff development

Hiring & interviews

Job description

Are you a culinary leader who thrives in a fast-paced environment and loves community vibes? Bermuda Lakes RV Resort is looking for an energetic, organized, and hands‑on Kitchen Manager to run our resort kitchen and bar operations.

In this role, you will lead our restaurant team, manage daily food prep, and ensure our guests enjoy high-quality meals. If you want a leadership role with a unique atmosphere, we want to hear from you!

What You Will Do:

Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.

Monitors labor costs to attain budgeted goals within restaurant policies and procedures.

Oversees and approves training and development of kitchen staff.

Participates in the hiring process by conducting interviews and making hiring recommendations.

Assists in completion of all employee 30-day and annual reviews.

Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shifts.

Provides direction to kitchen and bar staff, ensuring execution of all employee duties.

Assists in scheduling, and other administrative duties as needed.

Collaborates with resort management and rally coordinators to provide options for event catering.

Monitors kitchen operations to ensure compliance with health and fire department regulations.

Ensures compliance with state, federal, and local food handling requirements and standards.

Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.

Ensures daily utilization of prep sheets and meat/fish yield sheets.

Ensures daily product counts are recorded accurately.

Participates in the monthly inventory process.

Assists the chef in all food service operations and day-to-day operations of the kitchen.

Completes the duties of a line cook when needed, and is capable of performing the duties of all kitchen positions.

Manages beer, wine and liquor inventory.

Assists in menu development and execution.

Requirements:

5+ years of kitchen supervisory or management experience.

Strong leadership skills with a positive, team-first attitude.

Experience with inventory control, ordering, and food costing.

Valid food management certification.

Weekend/Holiday availability during peak resort seasons.