Kitchen Manager: Lead Ops, Grow Teams, Boost Profit

Hopdoddy Burger Bar; Corpus Christi (TX); On-site; USD 52,000 - 76,000; Full time

Job summary

Hopdoddy Burger Bar in Corpus Christi is seeking a Kitchen Manager to own all back-of-house operations, ensuring quality, safety, and guest satisfaction while coaching the team and driving profitability.

You will lead staffing, training, scheduling, and performance reviews, uphold company standards, manage inventory, and collaborate with management on budgets and goals to deliver consistent, high‑quality dining experiences.

Qualifications

• Team player with a sense of humor.
• High school diploma or equivalent required.
• Must demonstrate good math and communication skills.
• Experience as a Kitchen Manager in full service or fast casual restaurant.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Exposure to P&L and sales building highly desirable.

Responsibilities

• Supports staffing, training and development to ensure training materials are consistently used in team member training.
• Coaches, trains and develops Back of House team across all work areas.
• Ensures new team members attend orientation and supports daily training.
• Maintains training records and performance reviews.
• Supports payroll forms, schedules and timely payroll accuracy.
• Develops schedules to match sales forecasts and budgets for Back of House.
• Ensures food safety and sanitation compliance.
• Manages inventories and cost-control measures.
• Supports marketing and sales plans and drives guest satisfaction.

Skills

Team player with sense of humor

Good math skills

Good communication skills

Leadership

Organizational & planning

Initiative

Adaptability & flexibility

Education

High school diploma or equivalent

Job description

Hopdoddy Burger Bar in Corpus Christi is seeking a Kitchen Manager to own all back-of-house operations, ensuring quality, safety, and guest satisfaction while coaching the team and driving profitability.

You will lead staffing, training, scheduling, and performance reviews, uphold company standards, manage inventory, and collaborate with management on budgets and goals to deliver consistent, high‑quality dining experiences.