Kitchen Manager - Lead BOH, Drive Flavor & Profit

Dave & Buster's Inc.; Denver (CO); On-site; USD 80,000 - 94,000; Full time

Benefits offered by this job

Competitive salary

Quarterly bonus program

Health, Dental, Vision, Long & Short‑n

Disability

Employee Assistance Program

Buster’s Legacy Fund

401K matching plan

FREE food

FREE gameplay

Large leadership team = multiple

FUN work environment

Grow your career!

Two FUN brands under one roof = growth

Job summary

Dave & Buster’s Inc. in Denver, CO seeks a Kitchen Manager to lead BOH operations, recruit and develop a top team, and drive location profitability. You’ll manage food costs, labor, and waste while maintaining safety and a great guest experience.

Lead a fast-paced, high-energy kitchen, roll out new menu items with the team, and collaborate with management to elevate performance across shifts.

Qualifications

• 21+ years of age.
• 3+ years of Restaurant/Hospitality experience.
• Proficient in managing the cost of goods sold and labor.
• Ability to lead a team to create a memorable guest experience.
• Proven experience in kitchen management.
• Strong business acumen.
• The ability to work weekends, nights, and holidays.
• Not afraid to work in a fast-paced, noisy environment with distracting conditions.

Responsibilities

• You are the head coach of a talented group of BOH employees, and you are responsible for hiring, training, developing, and retaining the best team possible.
• Create a well-maintained, safe, secure, and sanitary environment for all guests and staff.
• Managing food costs, tracking waste, and controlling kitchen labor costs.
• Understanding, managing, and practicing safe food‑handling procedures.
• Collaborate with the rest of the management team to drive financial results and optimize profitability in your location.

Skills

Leadership

Cost control

Team building

Communication

Job description

Dave & Buster’s Inc. in Denver, CO seeks a Kitchen Manager to lead BOH operations, recruit and develop a top team, and drive location profitability. You’ll manage food costs, labor, and waste while maintaining safety and a great guest experience.

Lead a fast-paced, high-energy kitchen, roll out new menu items with the team, and collaborate with management to elevate performance across shifts.