Kitchen Manager — High-Impact Ops with Unlimited Bonus

Red Robin; Millbury (MA); Hybrid; USD 55,000 - 71,000; Full time

Benefits offered by this job

Uncapped bonus program

Referral bonuses

Free shift meal and 50% family meal

Closed on Thanksgiving and Christmas

Growth opportunities

Job summary

Red Robin is seeking a Restaurant Kitchen Manager to lead daily kitchen operations, ensuring scratch cooking and a guest‑first experience. You will manage inventory, ordering, and P&L performance while upholding brand standards and a culture of hospitality.

The role requires 2 years of management experience, 21+ years old, and strong leadership with the ability to motivate a team toward excellence in execution and guest satisfaction. Opportunities for growth exist.

Qualifications

• 21+ years of age.
• 2 years of management experience.
• Open availability including nights, weekends, holidays.
• Reliable transportation.
• Strong communication and leadership skills.
• Ability to motivate, inspire, and develop a passionate team dedicated to execution, hospitality, and service.
• Strong P&L knowledge.
• Able to obtain required certifications/permits as required by state/local law.
• Working knowledge in Microsoft Excel, Outlook & Word.
• Preferred knowledge of local and state health codes.
• Experience with Workday, Aloha, NBO, and Hot schedules.
• Experience managing a team.

Responsibilities

• Oversee day-to-day kitchen operations and ensure quality, consistency and guest satisfaction.
• Manage inventory, purchasing, and key P&L lines to drive profitability.
• Uphold brand standards and foster a culture of hospitality and service.
• Lead and develop a high-performing kitchen team, offering coaching and feedback.

Skills

Leadership

P&L knowledge

Communication

Team motivation

Tools

Microsoft Excel

Outlook

Word

Workday

Aloha

NBO

Hot schedules

Job description

Red Robin is seeking a Restaurant Kitchen Manager to lead daily kitchen operations, ensuring scratch cooking and a guest‑first experience. You will manage inventory, ordering, and P&L performance while upholding brand standards and a culture of hospitality.

The role requires 2 years of management experience, 21+ years old, and strong leadership with the ability to motivate a team toward excellence in execution and guest satisfaction. Opportunities for growth exist.