Kitchen Manager: Growth, Bonuses & Leadership

BJ's Restaurants, Inc.; Town of Colonie (NY); On-site; USD 70,000 - 78,000; Full time

Benefits offered by this job

Lucrative compensation package

401K plan

Comprehensive medical/dental/vision/lI

Paid vacation time

Quarterly bonus potential

Daily Pay – on-demand pay

Job summary

BJ’s Restaurants, Inc. is seeking a Kitchen Manager in New York to oversee daily restaurant operations, hiring, training, and ensuring a Gold Standard guest experience. You will lead a team, manage safety, quality, and local marketing, while upholding company policies and labor practices.

The role requires 2+ years in high-volume casual dining management, strong interpersonal skills, and the ability to work in a fast-paced environment, with relocation opportunities nationwide.

Qualifications

• Minimum two years of full-service, high-volume restaurant management experience.
• Proven leadership and discipline abilities with a focus on guest satisfaction.
• Strong written and verbal communication and problem-solving skills.
• Ability to supervise operations, hire, train, and evaluate staff.
• Ability to stand/walk 8–10 hours, lift up to 50 pounds, and work in a fast-paced setting.

Responsibilities

• Manage restaurant functions during opening, mid, or closing shifts and ensure Gold Standard guest experience.
• Lead team recruitment, supervision, training, and performance management.
• Oversee food/beverage safety, quality, and inventory processes.
• Coordinate local marketing, community involvement, and risk audits.
• Coach and discipline hourly team members and manage guest relations and recovery.
• Ensure compliance with company policies and applicable laws.

Skills

Leadership

Integrity

Fast-paced work

Relationship management

Team motivation

Interpersonal skills

Written communication

Attention to detail

Problem solving

Guest service orientation

Job description

BJ’s Restaurants, Inc. is seeking a Kitchen Manager in New York to oversee daily restaurant operations, hiring, training, and ensuring a Gold Standard guest experience. You will lead a team, manage safety, quality, and local marketing, while upholding company policies and labor practices.

The role requires 2+ years in high-volume casual dining management, strong interpersonal skills, and the ability to work in a fast-paced environment, with relocation opportunities nationwide.