Kitchen Manager

Jim 'N Nick's Community Bar-B-Q; Franklin (TN); On-site; USD 50,000 - 65,000; Full time

Job summary

A leading restaurant chain is seeking a Kitchen Manager to oversee operations, staff training, and ensure high standards of food quality and guest service. The ideal candidate will have strong leadership skills and experience in high-volume restaurant management. This role involves managing budgets and inventory while fostering a positive team environment.

Qualifications

• 3-5 years of high-volume restaurant management experience preferred.
• Strong leadership and motivational skills.

Responsibilities

• Oversees BOH schedules, staffing levels, and guest satisfaction.
• Ensures all food and service standards are met each shift.
• Provides direction, coaching, training, and development for team members.

Skills

Leadership

Guest Service

Communication

Education

High school diploma or GED

Some college preferred

Job description

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Kitchen Manager

• Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts across all restaurant aspects.
• Provides direction, coaching, training, and development for assistant managers and all team members, including food quality, service standards, safety, sanitation, and company policies and procedures.
• Ensures consistent execution of systems, standards, and cost controls.
• Establishes and communicates goals regularly with the General Manager and Local Owner.
• Communicates effectively with guests, team members, management, local owner, Station 5 team, and vendors.
• Maintains cleanliness of interior and exterior facilities and ensures sufficient supplies for team responsibilities.
• Oversees BOH schedules, staffing levels, labor goals, and guest satisfaction.
• Manages department inventory procedures, coaching and developing assistant managers to complete weekly inventory.
• Manages BOH budgets, including forecasting.
• Participates in hiring across departments to maintain staffing levels.
• Ensures all food and service standards are met each shift, providing a great guest experience.
• Follows safety procedures when operating equipment.
• Handles multiple priorities, works under stress, exercises good judgment.

Experience and Educational Requirements

• High school diploma or GED; some college preferred.
• 3-5 years of high-volume restaurant management experience preferred.
• Strong leadership and motivational skills.
• Ability to attract, train, develop, and retain top team members.
• Exceptional guest service focus.
• Ability to define and attain financial goals, including sales growth, guest counts, staffing, and cost management.

Physical and Additional Requirements

• Ability to lift up to 50 lbs, stand for extended periods, and perform duties involving bending, reaching, and handling food and dishes.
• Exposure to heat, climbing ladders, and working in a restaurant environment.

The listed functions and requirements are not exhaustive; other duties may be assigned as needed.